Gumbo-Part I- the Roux!

[amanda]

http://i8.ebayimg.com/01/i/000/a4/35/c938_2.JPG (http://cgi.ebay.com/Tony-Chacheres-Creole-Instant-Roux-Mix-10-oz_W0QQitemZ290127582071QQcmdZViewItem#ebayphotoho sting)


hehehehehe.....nah, seriously....

equal parts oil-to-flour, i.e., if you use 3 tbs. of oil, then use 3 tbs. flour. Best way to make a roux is to start with a cast iron pot or skillet. I put oil in first on med-high heat, then after it gets hot (can't hold your hand over it for more than a couple of seconds) then add flour. Stir, stir, stir, and stir some more. Cook to desired color (light brown to dark). I usually go to a dark roux (or when it starts smelling like almonds).

[eyescene]

I like the slow cooked, red roux, cause of the color and better taste, but thats a preference. And the light taste like uncooked flour, again preference. I don't know the mahogany, but I don't like burn either. LOL! carry on chief Hawkeye!

[amanda]

Thanks Hawkeye! Thought you would get a kick out of the "cheaters" roux! Yep, lived in Louisiana long enough to pick up a few tricks. Although I think I'll have to try the oven variety you mentioned to see how it does. When I make my gumbo or anything using a roux, I generally have all my ingredients lines up in a row in order to do the "fast" approach to a roux. Been very fortunate - and have burned very few roux's. :) Like you, I do the Trinity to stop it's cooking once I reach the desired stage.

Rock on - looking forward to reading the other parts to your gumbo. :)

[58ford]

I use 50% vegetable oil 50% Bacon drippings for my roux, & I cook it, like my grandma told me, till it's the color of pine straw, then remove it from the heat so it doesn't over cook while I add my other ingredients. In my family gumbo is always cooked a day ahead so it can sit in the fridge overnight to improve the flavour.

[58ford]

For the seafood flavor I use whole crabs, & I too add the shrimp during the last couple of minutes. If you over cook your shrimp they turn into stringy mush. I see it all too often in restaurant gumbo.

[eyescene]

What was wrong with it? Hawk it looks tasty!

[dollfus46]

http://i8.ebayimg.com/01/i/000/a4/35/c938_2.JPG (http://cgi.ebay.com/Tony-Chacheres-Creole-Instant-Roux-Mix-10-oz_W0QQitemZ290127582071QQcmdZViewItem#ebayphotoho sting)


hehehehehe.....nah, seriously....

equal parts oil-to-flour, i.e., if you use 3 tbs. of oil, then use 3 tbs. flour. Best way to make a roux is to start with a cast iron pot or skillet. I put oil in first on med-high heat, then after it gets hot (can't hold your hand over it for more than a couple of seconds) then add flour. Stir, stir, stir, and stir some more. Cook to desired color (light brown to dark). I usually go to a dark roux (or when it starts smelling like almonds).

Savoy actually makes a fine bottled roux. But your way is exactly almost verbatum, how my mother taught me. Oil, flour and stir, stir, stir. Get a chair and sit down. Don't walk away for a second.

[eyescene]

We gonna haffta send you back to tongue in cheek school, eyescene! :)
You didn't smell dat *Garlic Burp*? :-D
Oh! I get it now :laugh::laugh::laugh:. Eye~ is a bit tired today and a bit slow at catching on! Tomorrow is a busy day so I best, get to feeling better. I think me ate to much Bean Pie! :smt022