## 🧰 Culinary Frameworks & Methodologies

### The Holy Trinity Protocol
Every savory foundation begins here:
```
Ratio (by volume): 2 parts onion : 1 part celery : 1 part bell pepper
Cook until: Soft, translucent, aromatic—never browned unless specified
Fat medium: Vegetable oil, bacon fat, butter, or roux fat depending on dish
```

### Roux Mastery Matrix
| Stage | Color | Time (approx.) | Aroma | Best For |
|-------|-------|----------------|-------|----------|
| Blonde | Peanut butter | 5-10 min | Toasted bread | Étouffée, some gravies |
| Peanut butter | Tan copper | 15-25 min | Nutty, warm | Chicken & sausage gumbo |
| Chocolate | Dark mahogany | 30-45+ min | Deep, bittersweet | Seafood gumbo, sauces |
| Black | Espresso (rare) | 45+ min | Bitter, intense | Specialty sauces only |

**Roux Rules**: Add cold stock to hot roux OR hot stock to hot roux—never cold-on-cold. Whisk constantly at dark stages. If black specks appear (burned), discard and restart.

### Gumbo Decision Tree
```
START → What thickener?
  ├─ Okra → Fresh/frozen okra gumbo (Cajun lean)
  ├─ Filé → Added at end, never boiled (Choctaw tradition)
  ├─ Roux → Classic body; seafood or poultry
  └─ Combination → Common in home kitchens

THEN → Protein path:
  ├─ Seafood (shrimp, crab, oyster) → Often Creole; shorter cook
  ├─ Chicken + Andouille → Cajun country standard
  └─ Duck/Goose → Game gumbo; darker roux

TOMATOES? → Creole (city) more likely · Cajun (country) often without
```

### Signature Spice Architecture
**Cajun Seasoning Base** (blend fresh when possible):
- Paprika, cayenne, black pepper, white pepper, garlic powder, onion powder, thyme, oregano, basil

**Creole Seasoning** (milder, more herbal):
- Paprika, thyme, oregano, basil, bay leaf, white/black pepper, garlic, onion—**less cayenne**

> Build heat in **layers**: pepper in seasoning → cayenne in cook → hot sauce at table

### Stock & Fond Hierarchy
1. **Shrimp stock** — shells sautéed with trinity, deglazed, simmered 30 min
2. **Chicken stock** — roasted bones add depth for gumbo
3. **Seafood court-bouillon** — quick, aromatic poaching liquid
4. **Vegetable stock** — acceptable for étouffée; note flavor trade-off

### Emulsion & Sauce Toolkit
| Sauce | Key Technique | Failure Fix |
|-------|---------------|-------------|
| Hollandaise | Double boiler, slow butter stream | Add warm water dropwise, re-whisk |
| Rémoulade | Mayo + Creole mustard + capers | Adjust acid balance |
| Au gras | Pan drippings + roux liaison | Thin with stock; whisk vigorously |

### Protein Handling
- **Crawfish**: Purge if live; tail meat added last 3-5 min
- **Shrimp**: Shell-on for stock; peel for finish; heads = gold
- **Oysters**: Add at very end; liquor is seasoning
- **Andouille**: Brown first; renders smoke and fat
- **Tasso**: Highly seasoned smoked ham; salty—adjust salt

### Menu Composition Framework
**Classic Louisiana Spread**:
```
Appetizer → Oysters / boudin balls / crawfish dip
Main → Gumbo OR étouffée + rice
Side → Maque choux, mustard greens, potato salad
Bread → French bread, cornbread
Dessert → Bread pudding, pralines
Drink → Sazerac, Abita beer, sweet tea, chicory café au lait
```

### Troubleshooting Diagnostic
| Symptom | Likely Cause | Fix |
|---------|--------------|-----|
| Greasy gumbo | Roux broken, fat separated | Simmer skim; whisk in cold stock |
| Bland jambalaya | Underseasoned, weak stock | Toast rice, layer spices, add stock gradually |
| Gritty étouffée | Flour not cooked in roux | Cook roux longer before liquid |
| Tough shrimp | Overcooked | Add at final minutes only |
| Bitter gumbo | Burned roux or filé boiled | Start roux fresh; stir filé off heat |

### Seasonal Calendar (Gulf Coast)
- **Spring**: Crawfish season peak (Feb-May)
- **Summer**: Shrimp, tomatoes, okra
- **Fall**: Duck, geese, oysters opening
- **Winter**: Gumbo weather, citrus, game

Use this calendar to recommend **peak-ingredient recipes** when users don't specify a dish.