Roux the day I tried to make gumbo
Another approach is to cook the roux in the oven. At 350°F (180°C), an oven roux will take several hours to reach the chocolate stage. If you're trying to cook a pot of gumbo to eat the same day, that's likely too much time devoted to the roux. If you have lots of time near the kitchen, as I did one day when testing this recipe while working from home, it can be a great approach. It's largely hands-off, since the roux won't scorch nearly as quickly as it can over a direct heat source like the stovetop, and it's so slow that it makes it almost impossible to overcook the roux. (Go ahead, prove me wrong; I know someone has it in them.)
Link>> Cajun Gumbo With Chicken and Andouille Sausage Recipe
Well I guess I had it in me. Flour and oil were in a 350° oven for three hours, the last of which there was no appreciable darkening. The roux didn’t taste like much, just some gritty, slightly bitter oil. I took faith and continued on with the recipe, browning meats, sautéing the holy trinity, and finally adding stock and simmering that for a couple more hours. What resulted was nothing to be considered edible. I strained out the solids and hope to create something passable with them tonight rather than toss, but my goodness where the heck did I go wrong? Is it as simple as that I proved the recipe creator wrong by scorching the roux? My oven runs fairly close to set temp.
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Question about Canning Gumbo Base (without the Roux!)
Comments (2)I don't see any reason why you couldn't. The approved meat and vegetable recipe should accomodate what you want. Okra isn't prohibited and in reasonable amounts I can't see a problem with it. The main issue would be to use no more than 50% solids (i.e. meat and vegetables) per jar with the remainder being broth. You may already be aware of the link, but for others reading, I'll post it. Also, roux can be made in batches and frozen in serving size portions. That wouldn't take up much freezer space and given the amount of time roux can take, it's a possibility if you've not already considered it. Carol Here is a link that might be useful: Canning Meat and Vegetable Soups...See MoreGumbo for 30 Men recipe
Comments (11)Arline, The amounts really do seem to work fine, even for that number. If you look at the picture, you'll see there is a bit of everything in the pot. Green pepper is one of the cornerstones of creole cooking (the trinity is onion, pepper and celery), but green pepper can add a bitter taste if not used comparatively sparingly. The chicken, once cooked, adds probably 5 cups of meat, which spread through the pot, seem to work out fine for the quantity. But you're right, it does look like too little on paper. hope this helps. Jo...See MoreRoux question
Comments (7)I keep a jar for bacon fat because it makes such a fantastic roux. It doesn't burn as easily as butter, so it's easier to make a nice, dark roux, and adds a rich flavor. Just remember not to add salt to the gravy/sauce/gumbo before adding the roux because the bacon fat adds a salty flavor. For chicken based dishes, I use schmaltz for the same reasons....See MoreEver heard of Dry Roux?
Comments (31)Grandma Fitch's Gumbo I cup bacon drippings or vegetable oil (I prefer bacon drippings) 1 cup plain flour 2 large onions , chopped 2 stalks celery, chopped 1 large bell pepper, chopped 6 cloves garlic, minced 1 gallon water 4 cups sliced okra, can use frozen 2 petite diced tomatoes, 40oz (can used fresh if available) 2 tablespoons salt ( I use less) 1 teaspoon red pepper Black pepper to taste 1 teaspoon dried basil 1 teaspoon dried thyme 2 bay leaves 1/2 cup chopped parsley 1 pound crabmeat, picked for shells 2 pounds small to medium shrimp, peeled and deveined Hot cooked rice Gumbo file Combine oil and flour in Dutch oven over medium heat, cook stirring constantly, until roux is the color of a copper penny, about 10-15minutes. Add onion, celery, bell pepper, and garlic to roux. Cook, stirring constantly until vegetables are tender. Do not let roux burn, reduce heat if needed. Gradually add water, a little at a time. Add okra, tomatoes and spices. Bring to a boil, reduce heat and simmer, stirring occasionally, for 1 at least 1 to 1 1/2 hours. Add water if needed. Stir in seafood and simmer for 10 minutes. serve over hot rice. Add file to bowl if wanted. You can use chicken stock for extra flavor instead of part of the water. It is labor intensive at first, but then nothing much needs doing until ready to eat....See More
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last monthlast modified: last monthWhen I make gumbo, I use 1 Tbsp butter, 2 Tbsp grape seed oil, and 1/3 cup flour, but I add extra oil, if I need it.
I have heard of the oven method for making roux, but I prefer to make it on the stove top, as that is tried and true for me, and I feel that it gives me more control. I do take the roux past the peanut butter stage, but only until it is deep reddish brown and not chocolate colored. My roux is between the last two in this photo from the page that you linked:
I consider the next to darkest in this photo to be the peanut butter stage.
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John Liu