I grew up in mandeville. Which is across the lake from New Orleans. Never have I heard of potatoe salad in lieu of rice until about 5years ago living in Texas. I tried it. It's gross. It's a small percentage from Louisiana.

From what I just looked up after this thread, because while I've always seen potatoe salad in gumbo, but never in lieu of rice, is that its a German thing. So Robert's Cove or a couple other small pockets of German's in Louisiana do this.

From SWLA. Not uncommon amongst those I know to put potato salad on top of the gumbo, but I would not say its the norm. And its fantastic. But it has to be wihout the vegetables. Just potato, mayo, mustard, salt and pepper.

GD'it. I fully agree with Panama Red.

I am now complete.

Boy I hate a lumpy potato salad full of way too much mayo.

But at least I can avoid it. Nothing worse than potato salad that looks good then I take a bite and it has relish.

Not as bad as raisin cookies that look like chocolate chip cookies but getting close!

It's Fat Tuesday and we are arguing about potato salad and making cottage cheese avocado dip. Wtf? Ttt

Question.

I made a bunch of the roux and intend to freeze it.

What else is it good for?

It's rather on the light side. So I can still darken it to make more gumbo. But would it go well in an etoufee? Or something like that? I've never made etoufee

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By small area do you mean everything south of I-10 where most the population is?

Unless you're talking about using potato salad instead of rice. In which case I agree. That's weird.

But everywhere has people that plop their potato salad in the gumbo as opposed to dirtying another side dish.

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Hardly everywhere south of I-10. Only place I've heard about it is around Lafyette personally. Never once have I ever had it offered on my travels to southern LA, my cajun grandmother (White Castle) had only vaguely heard of it when i asked her about it not too long ago, and almost nobody I've asked about it has really heard of it.

I mean there's no wrong way to make a gumbo if it tastes good. But you would never know that by putting a bunch of Cajuns in a room together. Heck, I don't even personally consider White Castle part of Acadiana and your grandmother would likely argue it is. And that's fine.

Want to see a real argument, you get a bunch of people from south Louisiana together and ask them how a real cajun pronounces pirogue. It'll be split half/half down the middle on how it's pronounced and each half with fight to the death the way they say it is the real Cajun way. Tete dure yeah.

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Question.

I made a bunch of the roux and intend to freeze it.

What else is it good for?

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I would like to know this too. I hope one of you gumbo cooks answers it.

In my own mind, I might use it to make some gravy.

On a related note, my son told me about a multi-day training he had to take for the railroad. I think it was in Dallas. He said there were two employees there from Louisiana who never stopped talking about trying to find some "Rice and Gravy" and how much they missed their "Rice and Gravy".

Rice and gravy is what we eat everyday in Louisiana.

Put a little oil in a pot and brown meat down until it starts to stick. It'll start sounding like its frying and smoking. Little brown spots will appear on the bottom of the pot. We call those gris-mis (gree-mees). At that point add some water. Let it cook down til all the water is gone and the meat starts sticking again. Add more water. Repeat.

The more times you do this the darker the gravy gets. We put that over rice. With beans for a side. Usually black eyes.

After the meat is browned the first time some people add their holy trinity then. Some people wait longer and take the meat out and add the trinity to cook down and then add the meat back.

Some people mix a little flour and water in a cup and add to the gravy in the pot to make it less watery and a little more creamy.

Lots of ways to cook rice and gravy. And I have no idea what people eat everyday if not that. On the weekends somebody grabs the meat and calls their buddies. "I'm making a gravy. Come over". I usually brown my meat for 4-6 beers

Forgot to answer the roux question. Use it the next time you make gumbo, fricassee, or stew.

I don't personally use roux when I make ettouffe.

Rice and gravy is Cajun for pot roast over rice.

Though rusty's version sounds good too

I guess my ? Was what else besides gumbo.

Chicken Fricassee, Shrimp Stew, Beef Stew, Meatball Stew are my suggestions.

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Rice and gravy is Cajun for pot roast over rice.

Though rusty's version sounds good too

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Normally do a roast in a crock pot, honestly. Try this
1 Beef roast
1 packet of brown gravy mix
1 packet dry ranch mix
1 stick butter
5 or 6 pepperochini peppers.
Put in crockpot for 8 hrs on low. Don't add water unless needed. Will make its own gravy

Pee-rogue

bowfin, grinnel, or devilfish?
Two of the three probably make you a Cajun

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Pee-rogue

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Not where I'm from. Should we start the argument now? We say pee-row

Correct. And this is a sac-a-lait

Ah, F***, I forgot about that one, yes, right answer.

Yes on that too.

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Correct. And this is a sac-a-lait

http://i.imgur.com/5YGbNNS.jpg

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A coonass once told me that was his favorite eating fish and he called it a "white perch". So even though there is a Eastern U.S. species called White Perch, some Louisiana folks call crappie White Perch.

People throughout the southeast refer to crappie as white perch. Not just LA.

I would guess calling it sac-o-lait and white perch are pretty equal where I'm from. But I never heard it called crappie until I moved to Texas.

And it's my favorite fish too.

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Pee-rogue

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Not where I'm from. Should we start the argument now? We say pee-row

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Another vote for pee-row

This is almost my exact recipe, but I throw the veggies in the roux to stop it from cooking. and use a whole cut up chicken, gotsta have that skin and fat.

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Pee-rogue

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Negative.

Pee-row!

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People throughout the southeast refer to crappie as white perch. Not just LA.

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This.

White perch and crappie are interchangeable here at the mouth of the Brazos too.

Bump for sub-70 weather

Made me some pheasant and smoked sausage gumbo this past weekend. Used a combination of bacon fat and local Texas olive oil for my fat on the roux, got it to a good chocolate color. Used the last of my fried turkey stock to finish my base - pretty solid outing.

I didn't try the blend half the veggies method, completely forgot about it to be honest. Will have to remember that on the next batch later this year.

Exited to try this today.
About how long and stirring will it take to get that dark roux? 1 hour?