But my understanding is that a real copper-colored Cajun ‘roux’ has had all the thickening power cooked out of the flour, right?
(I use frozen okra. Mucilaginally delicious).
I prefer filé. I pick some up every time I see it on the shelves. I can control the thickness that way. I find most gumbo overly thickened, and I don’t like okra that way.
I have some of that roux-in-a-jar. I used half as much as it called for, and I was hesitant at that; it called for a LOT. I have another jar but haven’t taken the plunge. Actual roux isn’t hard to make, in my view. All you have to know how to do is stir.
Adding to the file flavoring discussion; this is what my father-in-law does. I have some in the house and I actually didn’t know it was for thickening. I just thought it was a spice because that’s how he uses it (a Louisiana native).
The darker the roux, the more diminished its thickening ability, but the roux still does thicken the sauce.
I suspect that if bitters are used at all, then Peychaud’s Bitters are what’s used.
A friend of mine, Bill Wharton, makes gumbo for a living while playing slide guitar and singing blues. He uses roux from a jar, and told me he can’t tell the difference. His wife (a proper southerner) calls it an abomination, however.
Russo’s in Watertown
Also, Penzeys carries File powder. There’s a store in Arlington Heights on Mass Ave
ETA - nevermind, I should have read the whole thread. Thanks Chefguy (grumble grumble)
ETA #2 - Scooped by multiple people! I’m going back to bed.