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LSU Tigers (official thread)

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Bestbuck36 said:
The brown. I always thought Cajun food was more colorful
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depends on the dish.

gumbos, stews or anything else with a roux will be some shade of brown.
not going to lie, I really push the boundaries with my roux and make it dark as I can get it. I've seen some people stop their roux as light as like the color of a peanut butter fudge, and any thing in between that and what I use. It's all preference, CONFIDENCE (it is very, very easy to burn a roux and have to start all over) and how you learned.
Jambalaya will lean brown with slight hints toward red (the white colored bullshit they cook in Gonzalez area is NOT a jambalaya. I don't care what they call it).
then, it also depends on the type of gumbo. a shrimp and okra gumbo will not be as dark as a chicken and sausage (the pics I posted Sunday).
and if you're closer to the city, chances are your gumbo will be more creole inspired and develop a red tint (because those pagan bastards worship false gods and need to burn in hel).
an oyster gumbo will have hints of the brown, but not as deep or dark. liquid won't be clear by any stretch, but the depth of color won't be there.

same with stews.
a crawfish stew will not be any wear near as dark as a chicken stew.
a crab and shrimp stew will be much darker than the crawfish, but still not as dark as the chicken.

étouffées, sauce piquantes, court bullions will all trend different shades of red. What seafood you're using will determine how deep red we're talking.
a redfish court bullion will have a heavy red look. and alligator sauce piquant won't be as colorful, but will definitely be red-ish.
both shrimp and crawfish étouffées will have red coloring to them, but not as deep red as the court bullion or even the Sauce Piquante. The one with crawfish will look "dirtier" than the shrimp étouffée.
With a shrimp étouffée, the celery and bell peppers will have a more prominent appearance (they are cooked down a little, so colors won't be as bright as as if they were still raw), so that adds to the colorful-ness of it.

and honestly, with any of these dishes, you can use different colored bell peppers as part of your trinity to add some specs color to the appearance (won't make any major taste difference).

there are also dishes you can make with more of a white sauce (I make a KILLER spicy chicken pasta that has a white sauce with a muddy yellow appearance).
 
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