I was 99.99% sure that would be your reply. I use a recipe as a guide because I don't make it that often. I know the ingredients I'm going to put in it. I use the recipe as a guide for how much of each to use.
When we were in HS and starting going to our dads' camps without the men, I was the cook by default. I would ask my mom and would get SO irritated when she couldn't tell me how she cooked rice and gravy. It was a trial and error. At the beginning I put enough seasoning to where they were preoccupied with their mouths on fire to worry about what the meat tasted like. Back then, we drank enough to where it didn't matter much what the meal tasted like. We only cooked to feel big like our dads when they would take us, growing up.
And a Gonzales native just weighed in on jambalaya and dropped the mic. Nothing else needs to be said. Everyone knows the best jambalaya on earth comes from Gonzales.
Yunno, I saw it pop up on the Tony's banner during a baseball game and about had a come apart. I don't know how they use it and really don't care. Just the thought that it is powder and in a shaker and they call it roux? Naw. You can use instant mashed potatoes to thicken a gravy. I keep a small box around for just that. I would only be going to confirm that theirs is different than what mine is. Y'all wanna say it is only 2 simple ingredients, but it doesn't have to be. Use your imagination, a little skill and maybe, just maybe your mind will change on what is the most important part of our most important dish. Providing there is a little skill to begin with...
And now the truth comes out. For you see my west coast friend while you are correct that water should never touch a gumbo, you fail to realize that by that same token the same holds true for bacon. I'm not saying there is anything wrong with bacon, it's one of the best things ever but it nor it's grease belongs in a gumbo. I do it the way it was taught to me by the old Cajuns that still speak the dead language. If it is good enough for them then it is damn sure good enough for me. I guess I could also add that if you need bacon to help flavor your gumbo then I'd be real cautious about slinging around the "shitty cook" thing.
Oh and here we geaux. The fucking outliers and excuse makers shall abound. You fuckers organize it and I will be glad to attend the TF Gumbo cookoff and mop the floor with "sweat and tears" roux making bastards. @COTiger is excluded because I think he knows what the hell he is doing.
I did not imply nor suggest ever using bacon grease. Never tried it to be honest, so I wouldn't even know. Them old cajuns taught you to use that shit in the jar? I thought roux in a jar only went back 20 or so years? Has it been longer than that?
