I've been making so much bourguignon recently that I've started to get sick of it. One good thing about it though is that you can prep it in advance for the week and make mash/gnocchi/pasta as required without it tasting like leftovers. I was looking for something similar to make and came across gumbo. Food from that part of the US always looks good in photos but I've never had the opportunity to try some that was made by someone who knew what they were doing. The closest thing to it that I've tried was one of my attempts at jambalaya, but I put in too much paprika and ruined the flavour of the whole thing. When looking at the recipe for gumbo, I saw that it uses similar spices 
and also needs roux. I don't store excess oil from my cooking and the thought of mixing flour and frying oil to make the foundation of a dish was 
. I figured that cuisine from Louisiana is already pretty French so substituting parts of the recipe for more French versions might work out.
Here I started prepping some celery, green peppers, and onion/garlic. I wasn't spoiled for choice in terms of smoked sausage so I just got chorizos.
I also added some chopped up beef chuck steaks 
First step is to crisp up the meats
Pop them back in their bowels and start frying up the onion/celery/peppers
Once the onion is looking nice and brown, add in some tubs of tomato paste, crushed tomato, a bottle of Pinot noir, and beef stock
Add the meat and throw it into the oven at 350 for a while.
After 30 mins mine looked like this - OK, but feeling a bit empty. I added some more celery and onion, and also added 7 teaspoons of flour to thicken it up. After that, back in the oven until it has had at least 2 hours cooking time.
This was it at the end. My whole house smelt like a pizza shop and it tasted great. I made some rice to go with it seeing as that's how most do gumbo
In the end, it wasn't that bad! Much better than the jambalaya I had previously made which was done by following a recipe. My only mistake here was in adding some supermarket Cajun seasoning. Just a teaspoon of it changed the smell of the whole thing and I'm curious to try it with any paprika. I also need to find a noncancerous place to look at southern US recipes
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This Jambalaya recipe has worked well for me and I've made it several times: https://based.cooking/shrimp-and-chicken-jambalaya/
I also do an etouffee variant with more protein and less sauce which is pretty good. Sometimes I like to substitute habaneros for bell peppers in Cajun food and make things spicy enough to produce a religious experience. If you want recipes for Cajun/creole stuff check out Emeril Lagasse's site https://www.emerils.com/recipes
Also if mixing butter and flour grosses you out you are an r-slur
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I had to go "Huh?" when you talked about not being able to make a roux. It's just butter and flour cooked together, then you can add in liquid to make a sauce/gravy.
I looked up gumbo roux in case it was some exotic ingredient, but brother, it's simply cooking oil instead of butter and flour, cooked for a long time until it gets dark brown. You can also use butter or duck fat or lard, it seems. So if your problem is "I have to stand there at the stove and cook this thing", no wonder you're having trouble with recipes.
I sympathise, in that I too like to be able to just shove everything into the oven to cook for an hour or two while I go off and do something else, but if you're going to cook recipes like gumbo, you are going to have to put on your big girl or big boys pants and cook the flour and oil together, even if it does make your little tummy-tum hurt to think about that.
Also what do you mean you don't save your cooking fat from roasts etc.? That's how you get flavour!
Okay, you made me laugh at this part: oh I don't want to go to the bother of making roux/you took the stew out of the oven and 'oh it looks thin, better add in seven teaspoons of flour to thicken it up'. B-word, that is why you should have made roux at the start to thicken it up!
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Try beans on toast
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Yum! Do paella next. I wanna see if you can pull off the socarrat (lightly scorched rice bottom).
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I don't know what the frick bourguignon is but the word sounds delicious. And the pics look very yummy, confirming that acoustic impression.
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French beef stew
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Made with red wine, traditionally from Bourgogne, hence the name.
Not fond of it tbh, though it's probably because everytime I got some it was made with the cheapest cuts of beef possible.
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Huh? Beef stew is supposed to be made with the cheapest cuts possible. You should have to floss your teeth when you're done eating it.
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It's not so much about texture than content. I'm not interested in eating meat that's 30% fat and 30% tendon.
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I had to google what cuts and apparently
I could see a bad cut of beef becoming better with the pork fat. Also if you marinated it for a few days beforehand
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French beef stew 'in the Burgundy style' because you add red wine when cooking it. Never made it, but it seems like a basic and delicious recipe. This guy was crazy enough to make three different versions from three different chefs:
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How about using butter like a normal person?
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Looks good!
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Nah son this ain't it
Maybe it would've been better if you skipped the sausage, but it doesn't strike me as particularly appetizing
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Looks pretty good! I'd have opted for andouille sausage but chorizo probably works just as well. Normally, for proteins i go with that sausage, shrimp, and shredded chicken (grocery store rotisserie works great for this). I do like add a bit of chopped okra as a thickener but not everyone likes that. Another option to thicken the roux is gumbo file' powder.
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using the whole bottle of wine might have been the reason it was watery lol
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Hey, I saw that you just joined rdrama and a group of people who hate me are trying to smear my name by calling me a date male feminist. I just wanted to let you know that it's not true. If you want all the receipts proving it they're right here.
The TL;DR is that I hooked up with one of the hot girls on rdrama, and since I was twice her age, a lot of the guys here who wanted to bang her got jealous and assumed that the only way I could have managed that was by raping her, even though she herself said both before and afterwards that it was all completely consensual. So now that you're the new hot girl on rdrama, I guess they think that I'm going to somehow seduce you into flying all the way across the country (or some crazy shit like that) to hook up with me and they're trying to talk shit about me to make sure that doesnt happen. I don't understand it either, but I just wanted to let you know that I'm a nice guy and I hope you'll look at the evidence and make up your own mind instead of listening to all the jealous haters.
Anyway, with that little intro out of the way, welcome to rdrama! The culture's a little rough here and you're probably going to get tons of requests to •show boobsU but if you talk to some of the women here first before engaging with all the creepy dudes, they'll give you some good advice to avoid stalkers and predators. Or (If you haven't been scared off by the rumor mill) you're welcome to ask me and I'm happy to help.
Just out of curiosity, how did you find this place?
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