3 replies to this topic

[Kent Wang]

Is it acceptable to traditionally minded folks to puree the vegetables in a gumbo? That is, you cook with the trinity but then take them out, puree, and add back into the soup?

There are some restaurants here in Austin that do this. I must say that I rather dislike it as I enjoy the texture of unmolested vegetables.

[Chris Amirault]

Blech. That sounds suspiciously like a shortcut devised to replace a long, flavor-developing simmer.

[HungryC]

In most traditional south LA gumbos, the chopped, uncooked veggies/aromatics are added to the hot roux to stop it from cooking/browning any further. Once the veggies are soft, the liquid (stock, water) and main protein (andouille, turkey necks, uncooked chicken, etc) are added to the pot. Thus, removing the veggies to puree isn't really an option.

That said, for every 10 cooks you will find at least 15 gumbo techniques. And restaurant gumbos are filled with chefs' flights of fancy, even in south LA.

Edited by HungryC, 23 September 2008 - 07:06 AM.

[Doodad]

In most traditional south LA gumbos, the chopped, uncooked veggies/aromatics are added to the hot roux to stop it from cooking/browning any further.  Once the veggies are soft, the liquid (stock, water) and main protein (andouille, turkey necks, uncooked chicken, etc) is added to the pot.  Thus, removing the veggies to puree isn't really an option.

That said, for every 10 cooks you will find at least 15 gumbo techniques.  And restaurant gumbos are filled with chefs' flights of fancy, even in south LA.

That is how I was taught. Plus, puree would just be too smooth and not "gumbo-y" if you know what I mean.