shirfleur 1's Journal, 15 Sep 19

Keyten, you can make your roux however you prefer, but traditional Cajun roux is only flour and oil (not Olive oil, just peanut or corn oil). 

Hmmmm mmmm mmmm 

I don't know where Vonneb is getting one shrimp with gravy and some loco crazy foo' calling it gumbo in Texas, hey, at least not where I live, we got a Ralph and Kacoo's in Lufkin, and sheet, as far as that goes get you a box of Tony Chachere's.  

looks and sounds delicious! 

That looks amazing! 

Melissatwa, we have the regional "hot dishes", "Jello", and "Lutefisk" in MN, oh you wanted interesting food. LOL Actually, we just follow recipes from all over so we eat yummy tasty food. :)  

I feel like mn has become kind of a destination food place, at least in comparison to when i moved here 30 years ago! But yeah -- church supper and funeral fare for sure!  

My goodness Phil, I haven't heard anyone mention Ralph & Kacoo's in over thirty years!! I had no idea they were still around. Nice to hear they've survived. 

Melissa, Ginger and Jen, I think regional foods have a lot to do with culture. South Louisiana is heavily populated with people descended from the French Acadians of eastern Canada and, being French in an English-language country (and having had unpleasant experiences with the English), we did not integrate ourselves into the general population. So, our culture, language and food has survived (and evolved) for over 250 years. Just another ingredient that makes up the melting pot that is the USA. 

Looks good on this rainy day in Talent Or. ☔️🧜🏽‍♀️ 

Fairy, at the first sign of rainy, chilly weather in South Louisiana, the gumbo pots are set to boiling. 😁😁😁  

Fleur, i absolutely love nola for that reason. Scheming about how to retire there some day. 

The owners of Ralph and Kacoo's live in Lufkin, so we're really lucky to have one. Love that place, everything from the dancing catfish to the gaslights,  

Thanks so much for explaining a beautiful cultural dish! I so wish I could taste some of yours! I could just eat my way around the world trying everything from all over! Well, except I might skip the lutefisk, ginger dog! 😁 😁 We do have a large Scandinavian population here. There is a big festival in a Ballard, a pretty big, Swedish heritage town nearby, but I've never attended. OK, I'd even try lutefisk! 😁 😁  

Melissa, I'll bet they have other cultural dishes, festivals are fun! 

Yum I love gumbo, usually make shrimp gumbo when I have the energy and time to do it. I enjoy making the roux myself, a meditative process. Yours looks amazing.  

I have a hard time when there's a choice between gumbo, jambalaya, and etouffee.  

Saw your post, Keyten, your gumbo looked good!  

What kind of chee-lay did you use in your gumbo, Keyten? 

lol Sorry, I sometimes type phonetically, one of my little quirks. 😂😂 I usually use lard when I make a roux, but like to switch it up sometimes with butter, lamb fat, etc. Cayenne is typically cajun, but since I like to fuse the holy trinity of Texas cuisine, serranos and others often find their way into my non-traditional dishes.