r/cajunfood

My wife is gluten free, so we have to make modifications to many of our cajun/creole favorites.

We also both went to culinary school and I'm an avid outdoorsman.

Last season we had a bumper crop of acorns. So using the method from outdoor chef, Hank Shaw, has written about, we made a batch of acorn flour

It has become a secret weapon for us. Provides a "nutty" flavor profile and a ton of browning to any "sauce"

Will it ever replace a properly cooked roux, of course not. But i figured you all would appreciate the utility of making and using what is available to us!

We added a healthy dose to our catfish sauce piquante last night!

Is my roux burnt? Second time trying to make gumbo and went to light the first time. I wanted to try getting it darker this time but I’m worried I burned it. It sort of smells burnt and I feel like I’m seeing black specks that the camera isn’t capturing.

I tried a new technique with my gumbo recently that ended up working out really well. Normally I would always start by browning the sausage, then make the roux with the rendered fat. The problem was that the fond from the sausage would always end up burning in the roux.

This time, I browned the sausage in a separate pot, poured the fat into the Dutch oven, and then deglazed the first pot with the chicken stock which I’m going to use later. I made the roux with the rendered sausage fat and it was perfect. No burned bits.

This was my first gumbo a couple weeks back.. I know, I know, roux should have been much darker, and veggies could have cooked longer! Other than that, it turned out good.

Looking forward to my second attempt this weekend.