Roux

[prov1900]

Anyone do their own? I tried it once and failed miserably, attempting gumbo. I see online, there are some 'instant' roux' out there. Anyone try those? If so, what is the 411? Thanks! Want to get into some Creole/Cajun style soups this year.

[Ice Shack Baby]

Here's a good webside for roux

http://www.cookinglouisiana.com/Cooking/Making-a-Roux.htm

[TooTallTom]

I've always just put some flour and butter in a pan and cooked it until the flour was golden brown, or a little lighter. I guess maybe that's not a traditional roux. Maybe Scandehoovian roux? Make sure all the butter is cooked, even if you're going for a lighter roux. The idea is to get rid of the raw flour taste.

That link was right, though, about needing constant attention and stirring to avoid burning the mix. Getting to dark brown can be good if you want a nutty flavor, but that's different than burned.

[Chef]

Heavy-bottomed pan, the right heat and right amounts of Butter and flour, stir it constantly so it doesn't burn. It may take a little practice at first, but you'll get the hang of it.

[goblueM]

practice makes perfect... i'm only halfway there. its a challenging thing to get right at first

[catfishkid]

I make gumbo all the time and the easyest way to make roux is in the oven. I use a castiron pan and add the oil and flour. Put it in the oven at 350 for about 45 mn or so. Stir it every 15 mn until it is the color of chocolate then start the gumbo. If you do a search here you will find a receipe for gumbo I posted a while back. I still get request to make it. Good luck.

[pushbutton]

I've always just put some flour and butter in a pan and cooked it until the flour was golden brown, or a little lighter. I guess maybe that's not a traditional roux. Maybe Scandehoovian roux?

Great thread, I have always been in the TTT camp, and admittedly suck at cajun cooking. Will have to give this oil thing, and better yet bacon fat a whirl someday!

[fishinchicks]

I always use equal amounts of fat and flour, and stir constantly with a wisk. Depending on what I am making, as soon as the roux is the color I want I take it off the heat, then add the spices or whatever flavor additions the recipe calls for.

It does take a little practice, but once you find a pan/temperature combo that works for you, you should be golden.

[thirdeye]

Yeah, I agree on the constant stirring, if you neglect it you run the risk of having to start all over. Butter works ok, bacon grease of lard/bacon grease is really good. I let it cool a little before adding the trinity, but not too much as you need the heat to soften it. Then I add it to the gumbo a tablespoon at a time.

[c0untryf1sh3r]

Looks mighty tasty thirdeye, have you or could you post the recipe for that gumbo, would like to try my hand at making gumbo.

Back to the topic, I wouldnt classify this as a roux but I use equal parts water and flour to "deglaze" the pan to make gravy whenever I cook a beef/pork roast in the oven. I learned it from my father and he calls it his scandihoovian roux (even though we're nowhere near cajun haha) but it works. Just add a little salt and pepper and you've got a good gravy IMO.

[itchmesir]

melt butter.. mix with flour.. that's how i make all my roux

[thirdeye]

Gumbo can be made with wild game, chicken, turkey, duck and/or about any kind of seafood. It's kind of like chili, there are really no rules....

Here is the ingredient list, and like I said the meat selection is very flexible. I love just plain chicken gumbo too, thighs and legs have more fat and work better than breasts do. Smoked chicken or smoked turkey dark meat is especially good.

1/2 onion - chopped

3 stalks celery - chopped

1 bell pepper - chopped

3 or 4 cloves of garlic - chopped

4 cups chicken broth

4 cups or more of water

1 can Rotel tomatoes

okra, sliced

sea salt to taste

Meat: This can be about anything - When using sausage pre cook it almost done. The same for poultry, bake the meat almost done. If you are not using a delicate seafood like crab, you canput smoked turkey or chicken there.

Seafood Gumbo

8 shrimp

picked crab meat

crab backs

10 mussels

1 thigh -shredded

1 link smoked sausage - sliced

Toppings before serving or at the table

1 green onions - chopped

handful parsley - chopped

File Gumbo

Here is the 1-2-3 for anyone not familiar with gumbo. You make a roux which is a 50:50 mixture of flour and either.....butter, lard, bacon grease, or oil. Heat on medium high in a heavy bottom skillet and constantly stir for 30 or 40 minutes. If you have some bacon grease it's good to add to the oil or lard for a flavor bump. It will go from an off-white color to a caramel or darker color. Once it starts to darken, it will go fast. The darker the roux, the more flavor it will have. You MUST constantly stir or whisk it.

Have the trinity (onion, pepper, garlic) and garlic prepared before making the roux.

When the roux is ready, remove from the burner and gently add the onions (one handful at a time, this stuff is hot) watch yourself because it can splatter. Continue to stir. Then add the celery. By now the roux will be cooling a little. Add the peppers. Continue to stir, cooking the vegetables until they are tender, about 10 minutes, then add the garlic. You may need to go back on the burner during this time. Remove this mixture to a dish for cooling.

In a stockpot, heat the broth, water and tomatoes and simmer 15 minutes to blend. You can add more water than called for. (I also like to put the crab shells and a few of the shrimp shells in as well, then remove them before adding the roux, but this is optional) Spoon in roux one tablespoon at a time and dissolve. Sample the flavor as you go to get a feel for it. Simmer for about 30 minutes to an hour, add your sausage, chicken or other cooked meats along with some okra (saute the okra in a little oil and it won't be slimy) and simmer a little longer. Taste for salt and add as needed. Once the base is ready, add any raw seafood like shrimp or crawdads. Then add crab, clams or mussels last. Cook just a few minutes longer, (don't over cook the seafood) then add chopped parsley and green onions. Sprinkle with gumbo file and you are there.

Gumbo is then served over rice.

[pushbutton]

As usual, great stuff Third Eye! Suppose you don't happen to have a recipe/pics for aboriginal stone pit wallaby laying around ?

[thirdeye]

As usual, great stuff Third Eye! Suppose you don't happen to have a recipe/pics for aboriginal stone pit wallaby laying around ?

You got me on that one mate. Heheheeee