Quote:
Originally Posted by eman
Does anyone use a roux in their Jambalaya???
A member on another forum said they visited New Orleans and had Creole (tomato) Jambalaya . Then they went out in the country ??? and had Cajun jambalaya. he told the cook how good it was and the cook told him the secret was the roux???
Never heard of using a roux in Jambalaya?
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I don't but I've heard of it. I've heard some people call the trinity smothered down in oil a roux too,
. Maybe thats what he as refering too?
I see no need for a roux (oil and flour) or a can of cream of mushroom soup to make a proper jambalaya. Jambalaya has been being made longe before mushroom soup was put into a can.