Skipping the roux made my gumbo better - hear me out

I know everyone says you gotta take 30 minutes stirring a dark roux for authentic gumbo, but I tried using file powder straight into the pot at the end and it thickened fine without the burnt flour taste. My Louisiana buddy from work even admitted it worked after trying a bowl. Anyone else ditch a traditional step and get better results?

2 comments

2 Comments

blake30218d ago

Honestly, I'm with you all the way on this one. Tried the same thing last year after burning two batches of roux and just chucked in file powder at the end, and it came out perfect, no one even noticed. Ngl, sometimes the shortcuts just work better than the fussy traditional way.

dakota_singh3918d ago

100% feel you on this one, @blake302 hit it right. I ruined my first two gumbos with burnt roux and gave up on it entirely. file powder is a lifesaver, nobody could tell the difference when i served it at a party.