I don't think using pre made roux disqualifies a gumbo as being homemade. What is roux? Browned flour and oil, butter or duck fat.
Some people can't make a good roux, I had some that tasted burnt and some taste floury.
Store bought roux has consistancy some at home can't produce.
Now me personally, yeah, I like a homemade roux! It's a little unfair to say someone gumbo isn't truly homemade just becasuse of the roux.
Some people use that chopped garlic in the jar, that's worse than using jar roux! That stuff is reconstituted dehydrated garlic and has nothing on fresh garlic. Some people buy seasonings already chopped, that ain't homemade. What about using chicken or seafood stock. Many people use canned stocks and not homemade. That makes something better than using jar roux? I think not!
Like I said jarred roux has consistancy in color and taste. Yes, I have used jar roux and made a Homemade Gumbo with it! Twenty five gallons of it in fact. You know how long it takes to make roux for twenty five gallons of gumbo? Lets just say using the beer drinking method you'd be pretty tipsy by the end ond cooking. The only drawback about premade roux is that it's cold but you can heat it up slowly and carefully not to burn it.
I will say this, when cooking at home I always make roux from scratch using butter and when cooking duck I use duck fat for the roux. Now THAT"S some good roux!
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