Certainly. I don’t know anyone who doesn’t. I can throw a rock across the why from my house and hit a rice field. We wipe our asses and brush our teeth with rice.
I can't lie. I like the direction this thread is going. To add my input: The rue is either made at home or if you are stuck without time, Savoie's Dark is the only acceptable substitute. Actually that's just a life lesson right there, unless you're going to a meat market for your stuff, stick to Savoie. Don't give me that Richard's crap. Potato salad is either stuck on the side of the bowl or on a 2nd plate to keep it from mixing in and breaking down. That cold bite of potato salad mixed with the hot gumbo is where it's at. Of course you still have rice in it. Gumbo without rice is just thick soup. Eggs are common place. File ain't. Shrimp should be fresh, not dried out and the size of ants. If you're gonna put crab then put crab, don't play around with this "half pound of crab meat for flavor" nonsense.
Kary’s Roux brah. But at least you got the jar thing correct. No sense in stankin up the kitchen for the same thing. BUT this is about the tater salad. We don’t want to open that jar again.
I sure agree... Anotber hot/cold delicious sensational mix is to dip your hot French fries into cold catchup when eating them.
If this thread did anything it made me text my wife and tell her I'm cooking gumbo today. Probably the last one until next winter.
It took me awhile just to figure out what this was about. I've never had to write roux in my life. Cajuns cook, they don't spell...
