Can a Minnesotan make a good gumbo? (1 Viewer)

[boutrous]

Yes. Used the same oils from meat and onions for the roux.
Bad idea.
Won't do it again.
Result did have an undesirable bitterness to it, but overall it was still good, but not as good as it could have been.

So to answer your OP... apparently not

 

[dtc]

Yeah, I wouldn't do that. Seems like it would change the flavor profile. Stick with the trinity. in Gumbo, I find simpler is better, most of the time.

I will occasionally put shredded carrots in marinara. It was something I saw at an Italian restaurant in NJ when I was in college and loved it. It will infuriate most Italians if you do it and call it Marinara, but I do.

That said, if you ever find a carrot in my gumbo, send me to the doctor. Something's wrong.