Disney recently pulled a gumbo how-to recipe offline after it caused an uproar among Cajun cooks. Posted to the official Facebook page for Disney’s 'The Princess and the Frog,' achef begins throwing things together in a pot and calls it 'Tiana’s healthy gumbo.' The instructional video received criticism by Louisiana cooks and gumbo fans far and wide for adding things that do not belong in gumbo such as kale and quinoa, and for failure to start with a roux. The method was all wrong. The Princess was wrong.

The 2009 movie was about a princess in New Orleans who ruled with her cooking skills and sets up a restaurant by the end of the movie. While the movie was popular, this recipe was not. Disgusted chefs and gumbo fans wrote opinion pieces, took over the Facebook page, and started white house petitions. Disney pulled the video from the Facebook page, YouTube, and its own site.

Angry Cajun cooks say gumbo must start with a roux

An unauthorized video by David Hilbin shows a response from Disney characters expressing absolute disgust as the chef creates this strange soup they wrongly called gumbo.

The video quickly went viral. Facebook comments included, “didn’t start with a roux, it is not gumbo,” and “the amount of disrespect that Disney just placed on Louisiana,” and “chili powder, thyme, kale, quinoa, no roux. Wrong. Wrong. Wrong.” The hashtag #gumbostrong was born as a result of the uproar.

Upsetting Cajun chefs the most was failure to start with a roux. As football season and cooler fall weather kicks in, nothing beats a hot bowl of gumbo served over rice, done right.

To get the perfect Louisiana gumbo, the cook absolutely must start with a roux. Flour is first, not last. A roux is flour that has been browned in some form of fat.

How to make roux, the basis to a great gumbo

You will need

1 cup fat

1 cup flour

Add one cup oil to a cast iron pot. Stir. Slowly add one cup flour. Stir and stir and stir until you can’t stir anymore. Then, stir some more. It will take up to an hour.

It is fine to take a break and tend to something else, but come back and stir. The idea is to get it the color of milk chocolate without burning it. If you don’t want to stand over a pot stirring, then take Alton Brown’s shortcut and stick the pot in the oven on 375 degrees Fahrenheit for one hour. Take the pot out once or twice midway to stir. Any type of oil is fine. Cajun cooks love to use canola oil, butter or bacon grease. All-purpose flour is fine. If you have a gluten allergy, brown rice flour makes a great roux. If you are trying the paleo diet, you can make a roux with an equal mix of coconut flour and tapioca flour.

If not making your gumbo immediately, the roux can be stored in the refrigerator until ready to use. Pour into a glass mason jar once cool. Bring to room temperature before using.

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