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horsesandbulls 
LSU Fan
Baton Rouge
Member since Jun 2008
3238 posts
| gumbo advice (Posted on 10/7/12 at 12:03 pm)
due to this awesome weather in br, im going to attempt my first gumbo ever. any veterans have any tips for me?
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Spankum
LSU Fan
Miss-sippi
Member since Jan 2007
26557 posts
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honestly, if you have never made a gumbo before, I would recommend that you buy your roux premade...it comes either in a jar or a powdered dry form and I'll garantee that even the most discerninging palate can't tell the difference...
that step alone will save you a ton of grief and heartache as well as a half hour of prep time...
as far as recipes, there are some damn good ones in the cookbook thread...
I am thinking about making a gumbo this afternoon as well.. 
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Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
18771 posts
| re: gumbo advice (Posted on 10/7/12 at 12:41 pm to Spankum)
quote:
, I would recommend that you buy your roux premade...it comes either in a jar
Good advice. I think Kary's in the jar is the best.
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Zappas Stache
Snotterburgh
Member since Apr 2009
4932 posts
 Online
| re: gumbo advice (Posted on 10/7/12 at 12:49 pm to Spankum)
quote:
honestly, if you have never made a gumbo before, I would recommend that you buy your roux premade.
I find making roux to be about as difficult as scrambling eggs. Just pay attention and continuously stir it. I used to use a wooden spatula in each hand to stir. I'm more relaxed about it now. I think using stock instead of water is very important.
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horsesandbulls
LSU Fan
Baton Rouge
Member since Jun 2008
3238 posts
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im gonna buy a premade roux and try and make my own. i have nothing to do today except cook
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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
24085 posts
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I'm the same way. Roux is easy if you understand that once you start you cannot leave it until you are done.
A good roux for me is about a solid thirty or so minutes in a cast iron skillet with the heat being adjusted. I start medium then high, then low once the skillet gets hot because it retains the heat then back up.
I use about 1 1/4 cups of flout to 1 cup of oil or thereabouts. And I like a really dark roux for my gumbos.
I use file' in my gumbos and I add it about twenty minutes before the end and stir it in well. It adds a good flavor and it becoming bitter is an old wives tale.
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Gris Gris
LSU Fan
FEAR THE POWERS OF GRIS GRIS!
Member since Feb 2008
18065 posts
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If you're going with a jarred roux, look in the recipe book for my Cheater's Gumbo recipe. I wrote it for someone who was an extremely novice cook, very young and newly married. You can use it as a guide. I've tasted both Savoie's and Kary's dark roux. I prefer Savioe's. I have instructions on how to make using the jarred roux better if that's the road you take, but like others, if you can be patient and stir, stir, stir, you can make a roux. After you make a few of them, you'll be able to make it quickly or the slow way.
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LSUPHILLY72
Member since Aug 2010
4181 posts
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3/4cup plus 1 tablespoon all-purpose flour
1/2cup vegetable oil
1. MAKE ROUX Adjust oven rack to lowest position and heat oven to 350 degrees. Toast ¾ cup flour in Dutch oven on stovetop over medium heat, stirring constantly, until just beginning to brown, about 5 minutes. Off heat, whisk in oil until smooth. Cover, transfer pot to oven, and cook until mixture is deep brown and fragrant, about 45 minutes.
There is a good start... 
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Zach
LSU Fan
Member since May 2005
55325 posts
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quote:
I find making roux to be about as difficult as scrambling eggs. Just pay attention and continuously stir it. I used to use a wooden spatula in each hand to stir. I'm more relaxed about it now. I think using stock instead of water is very important.
I agree with your sentiments. But I am not an 'ambi-stirrer'. However, when on the run way, I can turn left.
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Lester Earl 
New Orleans Saints Fan
Flavortown
Member since Nov 2003
161070 posts
Online
| re: gumbo advice (Posted on 10/7/12 at 2:49 pm to Zach)
if you've never made a roux, now would be a good time to try one. There has to be a first time, ya know.
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tigerdup07 
LA-Lafayette Fan
Member since Dec 2007
17640 posts
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can't understand why people work so damn hard to make a fricking gumbo. it's the easiest thing in the world.
buy jar of roux
season meat
fill pot up halfway with water
salt water
add cayan pepper to water
boil water
add 2-3 diced onions
add roux
add meat
skim grease
add cut onion tops right before you serve
you can drink the whole time.
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Janky
LSU Fan
Team Primo
Member since Jun 2011
2494 posts
| re: gumbo advice (Posted on 10/7/12 at 4:55 pm to tigerdup07)
I am making one now. This is my lazy gumbo. Jar roux, and store bought rotisserie chicken. It taste just as good as the one I slave over.
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25081 posts
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Have your trinity prepped before starting the roux. When the roux gets to the desired tint(peanut butter brown or ebony dependant on the gumbo desired) throw in the veggies and reduces the heat. This stops the "true" cooking of the roux and cooks the veggies in the presence of the hot oil in the roux. Water is to drink, stock is for making soups and such.
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horsesandbulls
LSU Fan
Baton Rouge
Member since Jun 2008
3238 posts
| re: gumbo advice (Posted on 10/7/12 at 5:25 pm to Gris Gris)
Gris Gris
ive been following the cheaters thing all day. so far its been great!
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Politiceaux
LSU Fan
Big Lake, LA
Member since Feb 2009
11733 posts
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I'm making my first gumbo of the season tonight as well. Just finished my roux and a highball of Buffalo Trace.
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Kajungee
LSU Fan
South ,Section 6 Row N
Member since Mar 2004
14701 posts
| re: gumbo advice (Posted on 10/7/12 at 5:56 pm to Politiceaux)
It's a Gumbo Night
Got one going here as well.
Empty the freezer seafood Gumbo loaded with Crabs
I have done this once or twice before
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PBeard 
Penn Fan
Look on the Brightside
Member since Oct 2007
5262 posts
| re: gumbo advice (Posted on 10/7/12 at 6:02 pm to Kajungee)
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CITWTT
LSU Fan
baton rouge
Member since Sep 2005
25081 posts
| re: gumbo advice (Posted on 10/7/12 at 6:07 pm to tigerdup07)
Each of your recommendations screams that YOU do not know how to make a gumbo at all, you know how to make a pot of BS and call it gumbo because you bought the ingredients at the store. You have absolutely no control over the end product at all. Why not go to a restaurant and buy a gallon?
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coolpapaboze 
Nebraska Fan
Parts Unknown
Member since Dec 2006
7016 posts
| re: gumbo advice (Posted on 10/7/12 at 6:13 pm to CITWTT)
quote:
Each of your recommendations screams that YOU do not know how to make a gumbo at all, you know how to make a pot of BS and call it gumbo because you bought the ingredients at the store. You have absolutely no control over the end product at all. Why not go to a restaurant and buy a gallon?
Oh, dude....thank you. Lot's of frickery around here: shortcut, half ass, microwave, etc. 
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LSUFANDS
LSU Fan
Denham Springs, La.
Member since Dec 2006
1034 posts
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I use the oak grove brand cause with back problems its hard to stand for long periods making a roux. Love and family does too.
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