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Gumbo Help
Posted on 11/8/14 at 4:33 pm
Posted on 11/8/14 at 4:33 pm
I am making my first gumbo from scratch (except stock) and I think I made a successful roux. It darkened up really nice. I just added my roux with trinity to my stock and am beginning to cook it down. I tasted it at this point and it has a very floury taste. Did i screw something up or is this normal and I just need to let it cook. Was planning on simmering for an hour then adding chicken, okra, and green onions and letting cook another 30 min. 
and thank for the help
and thank for the help
3
Posted on 11/8/14 at 4:35 pm to grayson88
Keep it cooking
Posted on 11/8/14 at 4:37 pm to djangochained
Thanks I am up in Cincy and had a jar roux in the pantry, but decided to be a man and make it myself
Posted on 11/8/14 at 4:37 pm to grayson88
Sometimes it tastes that way at first. When I taste it early I'm basically just checking for salt and pepper. Add the rest of your ingredients, I'm sure it will come together. Tomorrow it may taste even better
Posted on 11/8/14 at 4:41 pm to grayson88
If it makes you feel any better, I broke my roux tonight. Not sure how I did that. I'm still cooking, and we'll see what happens.
Posted on 11/8/14 at 4:48 pm to Mo Jeaux
Thanks. I was really happy with my roux. I cooked it for almost 1:30 and stirred it almost constantly. I can see why some people like jar roux.
Posted on 11/8/14 at 4:54 pm to grayson88
Leave jar roux alone. It never did anything to you.
Posted on 11/8/14 at 4:57 pm to grayson88
Grayson, keep on cooking the floury taste will get cooked out
Meaux Jo, I broke a roux once , just bring it to a boil and whisk the hell out of it, it will come back together, I have read it is from adding liquid too quickly
Meaux Jo, I broke a roux once , just bring it to a boil and whisk the hell out of it, it will come back together, I have read it is from adding liquid too quickly
Posted on 11/8/14 at 5:00 pm to grayson88
You don't have to cook a roux for 1.5 hours. Just heat one cup of oil till it is smoking hot, add one cup of flour and stir like crazy while turning the heat down a little. It should take you no more that 15 minutes to have a dark roux (the color of melted chocolate).
Add your chopped onions to the roux, alone because the onions will carmelize better, the rest of the trinity will release water and not allow this carmelization to occur. Add the rest of the trinity and you are good to go in 20 minutes.
Add your chopped onions to the roux, alone because the onions will carmelize better, the rest of the trinity will release water and not allow this carmelization to occur. Add the rest of the trinity and you are good to go in 20 minutes.
Posted on 11/9/14 at 8:08 am to ruzil
So the gumbo came out awesome. Maybe the best thing I have ever cooked. I had to omit 1 qt of stock because the pot was almost boiling over. This left the gumbo with a nice thick texture to it. I liked it and I will probably keep doing it like this. Overall was 3 cups flour/ 3 cups oil/ 4 qt stock. Just ate some for breakfast and it was even better. Thanks for the help 
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