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Old 03-05-2012, 06:28 PM   #1
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Gumbo Fans!

File' or no file'? In the gumbo or at the table?

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Old 03-05-2012, 06:36 PM   #2
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I put it in the cooking. I don't use okra in it. And I like the nutty flavor of very dark roux, Cajun like, so I don't get much thickening out of the roux.
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Old 03-05-2012, 06:40 PM   #3
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Quote:
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I put it in the cooking. I don't use okra in it. And I like the nutty flavor of very dark roux, Cajun like, so I don't get much thickening out of the roux.
Most gumbo call for a black roux. Many fear to tread in that relm!
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Old 03-05-2012, 07:48 PM   #4
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I like filé at the table.
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Old 03-05-2012, 08:19 PM   #5
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I put it in the Gumbo, and also like a dark roux.
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Old 03-05-2012, 08:21 PM   #6
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Are you refering to a "dark roux" as a dark red-brown or an actual black?
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Old 03-05-2012, 08:23 PM   #7
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Most gumbo call for a black roux. Many fear to tread in that relm!
It's maybe the one exception to the rule about not letting oil smoke. Keep the fire extinguisher handy and a backup operator to wield it if it flashes. Whichever way it goes, it's over quick.
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Old 03-05-2012, 09:49 PM   #8
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I do a brick red roux, filé at the table.
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Old 03-05-2012, 11:40 PM   #9
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I put the powder on the table... Kathleen doesn't like but a smidge, and I use more.
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Old 03-06-2012, 09:45 AM   #10
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I make roux the color of dark chocolate, and put the file on the table, the way I was taught in Plattenville, La.
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