Gumbo opinions (3 Viewers)

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
Online
You're about to make a 100 pot of gumbo so the best suggestion I can give you is to make your own damn roux and stock.

Laziness is no excuse for bad food.
I agree with your first sentence but not the second. Laziness is the perfect excuse for anything.
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
Online
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.
Man that takes too long and dirty's more pans. I get chocolate colored roux in 20 minutes.
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
Online
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!🥰
I throw the 3 in at once because that's what Emeril's recipe says to do. It also says that it stops the cooking process on the roux. It's my favorite part about cooking them is stopping the roux darkening process by throwing the trinity in there. His also calls for a 2 to 1 ratio of onions to bell peppers and celery. 2 cups of onions and 1 cup each of the other two. The rest of it I don't have memorized. That's also for the seafood gumbo, the amount is different for chicken gumbo but I believe the ratio is the same.
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
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.
I can think of one off the top of my head and that's price. It's cheaper to make your own.
 

rsmith2783

Specialist
Joined
Nov 30, 2004
Messages
7,535
Reaction score
6,223
Offline
I throw the 3 in at once because that's what Emeril's recipe says to do. It also says that it stops the cooking process on the roux. It's my favorite part about cooking them is stopping the roux darkening process by throwing the trinity in there. His also calls for a 2 to 1 ratio of onions to bell peppers and celery. 2 cups of onions and 1 cup each of the other two. The rest of it I don't have memorized. That's also for the seafood gumbo, the amount is different for chicken gumbo but I believe the ratio is the same.
Do you know what's the darkest you let a roux get before it's considered burnt or bitter?
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
Online
Do you know what's the darkest you let a roux get before it's considered burnt or bitter?
I haven't made too many gumbo's and I've never made a mistake so I don't know. I've made less than a dozen of them. Emeril's recipe says to get it to chocolate color or the color of a pecan.
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
Online
I'll tell you guys one of the changes I made to Emeril's recipe for seafood gumbo. His calls for shrimp stock. Well instead I buy lobster bouillon(better than bouillon brand) and use that. I also load the sheet up with a pound of shrimp, 2 pounds of crab meat, some oysters and a pound of crawfish tails. Oh, I also sometimes add some clam stock to it as well. I don't claim to make the best gumbo but I will put it up against anybody's.
 

Scorpius the Allfather

Dream Theater fanatic!
VIP Subscribing Member
Joined
May 7, 2007
Messages
16,946
Reaction score
13,993
Age
39
Location
Metairie, LA
Online
43A9B014-647D-4747-84AA-6BF77F9012B6.jpegNot sure why that happened. Maybe I started to quote one of your previous posts and didn’t delete it completely?

If I have wronged you in this instance, I apologize.
So if you've wronged him in other instances then you don't care! That's awesome! Just joking!
 

Complex Kid

Most things I worry about Never happen anyway
Joined
Nov 14, 2002
Messages
12,850
Reaction score
22,474
Age
42
Location
Lake Charles, LA
Offline


ezgif-3-9f9751161762.gif
 

DomePatrol2005

Super Forum Fanatic
Joined
Oct 10, 2004
Messages
7,689
Reaction score
1,494
Offline
I have no idea - I just eyeball it. More stock when my wife whines because she likes it too thin. And NEVER roux from a jar. Just make something else.
Same. Used to measure, it's been about 18 years since my first so now its muscle memory
 
OP
Joined
Jul 24, 2021
Messages
87
Reaction score
138
Location
Louisiana
Offline
I'd like to set the record straight since I'm the one that started this shirt.
I started using dry roux in a jar not because I was too lazy to make roux but because I hate skimming the extra oil off. It takes forever!
I don't like a grease slick on anything.
Since the quality of our beef, chickens... has declined I don't think the resulting fat is good enough to eat. The quality of cooking oil has been ditched also.
I need a farm!!
 

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