Gumbo opinions (1 Viewer)

For me at least milk chocolate color, then I throw in the veggies and fry those down. It’s usually dark chocolate color by then.

The ratio I work with is equal parts 1c flour/vegetable oil, and 64oz good chicken stock.
 
lol, you must have been one of the ones giving me grief over eating mayo, mustard and ketchup with thick cheese fries!




I just think mayo is the nastiest substance ever devised, i dont understand how people stomach it.. whenever i order a po boy i have to ask three times for them to hold the mayo, and half the time i get home it still has mayo on it…. When i feel like being ‘that guy’, i just say im allergic to it; that usually works since peeps are afraid of getting sued.

I’ve also always hated catsup (ketchup?).. must be the weird sweetness, since i actually love barbecue (bbq?) sauce, and for me, IMHO, it’s the only acceptable condiment to eat with french fries… Mustard i also like, but not on French fries, you savage.
 
How dark do you take the roux?

lighter caramel color or more dark chocolate?
For chicken and sausage, to a dark caramel -- then like someone said above, it'll go to dark chocolate when the trinity goes in. For seafood gumbo, take it as dark as you can without burning, then cut the fire and throw all the trinity in. Just onions probably won't cut the cooking of it in a cast iron pan and you might burn the roux. NEVER stop stirring when you go almost black with the roux.
 
I just think mayo is the nastiest substance ever devised, i dont understand how people stomach it.. whenever i order a po boy i have to ask three times for them to hold the mayo, and half the time i get home it still has mayo on it…. When i feel like being ‘that guy’, i just say im allergic to it; that usually works since peeps are afraid of getting sued.

I’ve also always hated catsup (ketchup?).. must be the weird sweetness, since i actually love barbecue (bbq?) sauce, and for me, IMHO, it’s the only acceptable condiment to eat with french fries… Mustard i also like, but not on French fries, you savage.
haha, have you ever tried making your own mayo? It's not that hard and worth it if you don't like store bought. To a degree, I do understand -- I can't stomach anything but Blue Plate mayo.
 
Well, someone must have had a bad childhood or drunk experience with mayo.

In my 20's, I once drank 3/4 of a fifth of Wild Turkey while making potato salad. I was drinking Wild Turkey again the next weekend, but couldn't eat potato salad for 10 years afterward.
 
I like making roux. Hell, gumbo for me is like stir fry. You have to have your onions, peppers and celery sitting chopped and ready to go.

Anyway, I make my roux hot. I don't have the patience for 30 minutes so I get my pot hot and put my oil in it and I fry my flour hot. Typically I can get to mahogany in less than 15 minutes and 2 cold beers, but when you cook it that fast you have to be ready to get your onions in the pot and heat down to low in a hurry.

Try it sometime. When you toss your onions in frying flour that's already the color of mahogany it will go from dark to very dark in about 15 seconds and then you can add your celery and peppers to sort of cool it down before moving to proteins and spices.

I'll usually brown my chicken and sausage in another pan while the stock is coming up to boil and just pour in all the pan juices.

Works for me.

I tried that exact way about a month ago and it was from a YouTube video by Isaac Toups. It turned out perfect.
 
For chicken and sausage, to a dark caramel -- then like someone said above, it'll go to dark chocolate when the trinity goes in. For seafood gumbo, take it as dark as you can without burning, then cut the fire and throw all the trinity in. Just onions probably won't cut the cooking of it in a cast iron pan and you might burn the roux. NEVER stop stirring when you go almost black with the roux.
The last time I made a very dark roux, the Gumbo was somewhat bitter. A time before that I made a dark roux and it came out perfect. It's a challenge finding the right time to stop the browning process. I will try putting in onions first as you suggested.
 
The last time I made a very dark roux, the Gumbo was somewhat bitter. A time before that I made a dark roux and it came out perfect. It's a challenge finding the right time to stop the browning process. I will try putting in onions first as you suggested.
Just to be clear, when doing a super dark roux I put the onions, celery and green pepper in all at the same time that I turn the fire off to stop the roux from cooking further. Any other time I’m cooking, I throw the onions in first for a bit because the high water content in the bell pepper and especially the celery will often prevent the onions from carmelizing.
 
For me at least milk chocolate color, then I throw in the veggies and fry those down. It’s usually dark chocolate color by then.

The ratio I work with is equal parts 1c flour/vegetable oil, and 64oz good chicken stock.
This is the ratio I was thinking, maybe a tad less flour. Seems like seafood should be a bit thinner than chicken.
I love a dark roux but it hates my guts, literally.
 
By the way, I'm just sitting on the couch cruisin the forum when I should be in that kitchen chopping the veg.
Okay I'm getting up now. Wish me luck.
At least the weather sucks, good day to make gumbo.
Watch the power go out.🤬
 
Make more roux that you need and scoop some out and set aside (before adding greens). If you see the finished product is too thin, slowly add the extra roux to the hot, simmering gumbo a little bit at a time. Good luck!
 
Make more roux that you need and scoop some out and set aside (before adding greens). If you see the finished product is too thin, slowly add the extra roux to the hot, simmering gumbo a little bit at a time. Good luck!
Indeed. Roux freezes pretty well so I always make extra for those lazy days in the future.
 

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