Gumbo opinions (2 Viewers)

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
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.
 

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 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.
 

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
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.
 

Devildog

Meh
Joined
Feb 26, 2004
Messages
18,126
Reaction score
20,855
Age
48
Location
:hookthem:
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.

I tried that exact way about a month ago and it was from a YouTube video by Isaac Toups. It turned out perfect.
 

rsmith2783

Specialist
Joined
Nov 30, 2004
Messages
7,535
Reaction score
6,223
Offline
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.
 

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
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.
 
OP
Joined
Jul 24, 2021
Messages
87
Reaction score
138
Location
Louisiana
Offline
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.
 
OP
Joined
Jul 24, 2021
Messages
87
Reaction score
138
Location
Louisiana
Offline
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.🤬
 

Bayouboy

Football Genius
VIP Contributor
Joined
Dec 30, 2000
Messages
10,806
Reaction score
2,567
Age
48
Location
Vacherie, LA
Offline
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!
 

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
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.
 

zeetes

yo’ robbie fordz fo lyfe
VIP Subscribing Member
Joined
Jan 2, 2010
Messages
19,457
Reaction score
20,006
Location
yellow brick road
Online
Well, first make a roux!
And per the entire board whatever you do throw that potato salad out the window.
i'd never even heard of the potato salad thing until moving to br. apparently it is a thing.

now, i have tried gumbo with jambalaya rice, and i must say, it wasn't that bad. still, i'd prefer good ol' white rice.
 

St. Widge

Socially Distant
VIP Contributor
Joined
Mar 14, 2002
Messages
38,733
Reaction score
23,563
Age
50
Location
4th Ward Soldier
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 know people like to be jar roux snobs, but there really is no point in making your own roux. I wouldn't use the dry stuff, but the wet roux in the jar is exactly the same thing that you would make on your own stove. Either way, it's just flour and oil. There is literally no difference.
 

zeetes

yo’ robbie fordz fo lyfe
VIP Subscribing Member
Joined
Jan 2, 2010
Messages
19,457
Reaction score
20,006
Location
yellow brick road
Online
I know people like to be jar roux snobs, but there really is no point in making your own roux. I wouldn't use the dry stuff, but the wet roux in the jar is exactly the same thing that you would make on your own stove. Either way, it's just flour and oil. There is literally no difference.
pretty much, but if you are cooking a bunch of gumbo, may as well make the roux. it is cheaper.
 

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