Gumbo opinions (3 Viewers)

OP
Joined
Jul 24, 2021
Messages
87
Reaction score
138
Location
Louisiana
Offline
I've switched to Alton Browns oven roux method. Basically mix your oil and flour then bake at 350 stir every 30mins until it reaches your desired color. You have to start earlier, but it's less danger of burning and barely any labor.
Must try this! I know you can make a dry roux in the oven, never thought of it that way.
 

dtc

VIP Subscribing Member
VIP Contributor
Joined
Dec 26, 2006
Messages
29,802
Reaction score
29,528
Location
Redneck Riviera
Offline
I've switched to Alton Browns oven roux method. Basically mix your oil and flour then bake at 350 stir every 30mins until it reaches your desired color. You have to start earlier, but it's less danger of burning and barely any labor.

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.
 

Mr. Blue Sky

Still P***ed at Yoko
VIP Contributor
Joined
Jun 6, 2006
Messages
26,608
Reaction score
17,900
Location
Between the Moon and New York City
Offline
Just keep the damn tater salad out of it.



This.

Lately i see a lot of debate about whether or not you should put potato salad in your gumbo; it’s funny becuase no one was more Cajun than my Great MawMaw T and potato salad never came anywhere near her gumbo.. matter of fact, i think she would have looked as disapprovingly on potato salad in gumbo as she would look at roux in a damn jar.. also i had many other family members who were steeped in the Cajun cooking methods, and none of them ever made potato salad with gumbo, much less put it *in* the gumbo.. yet just in the last 5 or 10 yrs ive learned that lots of people do it.. i believe that they are misguided , and simply dont know any better… seems like a north Louisiana thing or somehting .
 
OP
Joined
Jul 24, 2021
Messages
87
Reaction score
138
Location
Louisiana
Offline
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.
This is exactly the way I do roux/seasoning veg. The only thing now is no overly dark roux, reflux city.
I never add the bell peppers with the onions and celery, let everything cook and cool a bit, same with garlic.
I love the way everyone has their own ways, thanks Maw!🥰
 

mambodeath

Pro-Bowler
Joined
May 2, 2003
Messages
1,043
Reaction score
471
Location
near Arthur Blank's ranch
Offline
Generally your roux is gonna have less thickening power the darker it gets. It sounds like you just need to use more (from the jar) or just make more. I use equal parts by weight of flour and grape seed oil. Bread flour (high gluten) works well too for roux.
 

HoustonSaint68

Subscribing Member
Staff member
Super Moderator
VIP Subscribing Member
Platinum VIP Contributor
Joined
Oct 21, 2001
Messages
5,893
Reaction score
5,502
Offline
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.
Yeah, boy. Man, there is nothing like that smell when the trinity hits that hot roux in the cast iron! (I always go onion first in my cooking, except with roux -- I take it almost right up to th color I want and then slam the brakes on it cooking with the water in the celery and green pepper). I have to slap my wife's hand 'cause she'll come over with a spoon and eat the roux just like that (I know, right?? Blech!).

And when I do seafood gumbo, I bring that roux right near up to black. Takes a bit, and it'll burn if you relax for a second, but whoo boy it's worth it!!
 

HoustonSaint68

Subscribing Member
Staff member
Super Moderator
VIP Subscribing Member
Platinum VIP Contributor
Joined
Oct 21, 2001
Messages
5,893
Reaction score
5,502
Offline
Tyet just in the last 5 or 10 yrs ive learned that lots of people do it.. i believe that they are misguided , and simply dont know any better… seems like a north Louisiana thing or somehting .
I always thought it was heresy until I tried it. I'll eat it now but only on the second helping and only with non-mayo potato salad. Prudhomme had a really good green onion potato salad that's awesone with chicken and sausage gumbo.
 

Mr. Blue Sky

Still P***ed at Yoko
VIP Contributor
Joined
Jun 6, 2006
Messages
26,608
Reaction score
17,900
Location
Between the Moon and New York City
Offline
I always thought it was heresy until I tried it. I'll eat it now but only on the second helping and only with non-mayo potato salad. Prudhomme had a really good green onion potato salad that's awesone with chicken and sausage gumbo.




Interesting.. i mean, not interesting enough to ever try it in gumbo, but interesting to me, as an anti-mayo-ite, that there exist varieties of potato salad without mayonnaise…. The only non-mayo based potato salad i ever had was made by my ex’s friend who was Lebanese.. nice to know that Prudhomme made one too, I’ll have to try it (just not in gumbo.)
 

HoustonSaint68

Subscribing Member
Staff member
Super Moderator
VIP Subscribing Member
Platinum VIP Contributor
Joined
Oct 21, 2001
Messages
5,893
Reaction score
5,502
Offline
I've proven time and time again that I suck at making seafood gumbos, they're not bad... some are even good, but still not to "damn, that was great" level. Therefore, in the interest of preserving your family relations under such heavy pressure, I respectfully recuse myself from participation.
It's a lot of work but worth it. It's based on a Frank Davis recipe that I've worked over time. The key is making the darkest roux you can without burning, and frying down the tomato-okra mixture in the apple cider vinegar until the okra is completely broken down.
 

Attachments

  • Seafood Gumbo.pdf
    939.7 KB · Views: 5

HoustonSaint68

Subscribing Member
Staff member
Super Moderator
VIP Subscribing Member
Platinum VIP Contributor
Joined
Oct 21, 2001
Messages
5,893
Reaction score
5,502
Offline
Interesting.. i mean, not interesting enough to ever try it in gumbo, but interesting to me, as an anti-mayo-ite, that there exist varieties of potato salad without mayonnaise…. The only non-mayo based potato salad i ever had was made by my ex’s friend who was Lebanese.. nice to know that Prudhomme made one too, I’ll have to try it (just not in gumbo.)
lol, you must have been one of the ones giving me grief over eating mayo, mustard and ketchup with thick cheese fries!
 

Optimus Prime

Subscribing Member
VIP Subscribing Member
VIP Contributor
Joined
Jul 18, 1998
Messages
9,905
Reaction score
11,798
Offline
How dark do you take the roux?

lighter caramel color or more dark chocolate?
 

gboudx

Not trusting a big butt and a smile since 1990.
VIP Subscribing Member
VIP Contributor
Joined
Jul 8, 2001
Messages
25,749
Reaction score
13,839
Location
Rockwall, TX
Online
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.
 

Mr. Blue Sky

Still P***ed at Yoko
VIP Contributor
Joined
Jun 6, 2006
Messages
26,608
Reaction score
17,900
Location
Between the Moon and New York City
Offline
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.
 

Create an account or login to comment

You must be a member in order to leave a comment

Create account

Create an account on our community. It's easy!

Log in

Already have an account? Log in here.

Users who are viewing this thread

 

New Orleans Saints Twitter Feed

 

Headlines

Top Bottom