re: Share Your Gumbo Tips?

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I like to approach my roux slowly. Paul Prudhomme made roux with as hot a fire as he could generate and fast stirring of that molten lava concoction. Paul supposedly completed his roux in 1 or 2 minutes! I have never come close to his level of expertise and never will. I do my roux slowly with much stirring, except when I do the oven method, which is more and more these days, especially when it received the official Gris Gris recommendation.

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I use the Prudhomme approach and it works fine but you have to stay right on top of it. I don't know about 1-2 minutes but it's significantly faster. I have never tried the oven method but I might start doing that.

Another of Prudhomme's recommendations is use light roux for dark meats and dark roux for light meats. As dark as you can get it without scorching for seafood.