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gumbo roux question
Posted on 1/28/16 at 10:16 pm
Posted on 1/28/16 at 10:16 pm
hey guys, not having much luck with the search function, so ill go ahead and ask this on here
making a chicken and sausage gumbo for about 16 people on saturday, and im going to actually make it tomorrow morning.
2 quick questions
1- whats a good measuring stick on how much roux to plan for? also whats a good ratio? 1 to 1?
2. i did a baked dry roux last time and loved it, however i think for a large group im going to do traditional oil and flour. i have some leftover baked toasted flour in a jar. can i use that as my base tomorrow to mix with oil to make a new roux? or is it better to be safe and just do white flour and oil?
i really would like to use as little oil as possible, as myself and most of the people coming over are pretty health conscious. im not sure if thats possible though!
TIA
making a chicken and sausage gumbo for about 16 people on saturday, and im going to actually make it tomorrow morning.
2 quick questions
1- whats a good measuring stick on how much roux to plan for? also whats a good ratio? 1 to 1?
2. i did a baked dry roux last time and loved it, however i think for a large group im going to do traditional oil and flour. i have some leftover baked toasted flour in a jar. can i use that as my base tomorrow to mix with oil to make a new roux? or is it better to be safe and just do white flour and oil?
i really would like to use as little oil as possible, as myself and most of the people coming over are pretty health conscious. im not sure if thats possible though!
TIA
This post was edited on 1/28/16 at 10:18 pm
7
Posted on 1/28/16 at 10:28 pm to dallastiger55
quote:
myself and most of the people coming over are pretty health conscious.
Don't make a roux at all.
-brown sausage, remove
-brown onions
-after onions are browned, lower fire to medium low and smother the onions with a little water for 30 min to an hour.
-add bell peppers (and celery if you want) and smother some mo' until nice and soft
-continue with the rest of your gumbo
This method isn't some health conscience work around. It's a very popular way of making gumbo in the Houma/down the bayou parts.
Posted on 1/28/16 at 10:36 pm to dallastiger55
This may help: Gumbo Calculator (Beta)
Stock to roux ratios range from 20-1 (thin) down to 6-1 (thick). 1 cup of flour and 1 cup of oil will result in 1 1/3 cups of roux.
Most cooks use a 1-1 ratio on oil to flour. This is an easy ratio to cook - it's not too thick and not to thin. In general, the more oil you use, the easier it is to cook. You can always skim off excess oil/grease.
You can also use dry roux, either oven baked or store bought. You need to add slowly to your stock and whisk like crazy to smoothly incorporate it.
Stock to roux ratios range from 20-1 (thin) down to 6-1 (thick). 1 cup of flour and 1 cup of oil will result in 1 1/3 cups of roux.
Most cooks use a 1-1 ratio on oil to flour. This is an easy ratio to cook - it's not too thick and not to thin. In general, the more oil you use, the easier it is to cook. You can always skim off excess oil/grease.
You can also use dry roux, either oven baked or store bought. You need to add slowly to your stock and whisk like crazy to smoothly incorporate it.
Posted on 1/29/16 at 6:08 am to Honky Lips
Yes, indeed.....a roux less gumbo based on cooked down onions. Just like my grandmere's.
Posted on 1/29/16 at 6:18 am to dallastiger55
2 cups Canola Oil
2 1/2 cups flour
2 1/2 cups flour
Posted on 1/29/16 at 6:22 am to Honky Lips
I have a good buddy from Chauvin that makes a kick arse gumbo using that method. It takes an hour minimum to get them onions right though, probably closer to 2 hours. Also you need a lot of onions, or a 3 gallon pot he puts a 3lb bag of yellow onions and a couple of white onions too.
Posted on 1/29/16 at 7:16 am to CHEDBALLZ
Thanks for ideas
Nobody answered my last question though. If j decide to do a traditional roux, should I start fresh with white flour or can I use the baked toasted flour that I have saved.
Nobody answered my last question though. If j decide to do a traditional roux, should I start fresh with white flour or can I use the baked toasted flour that I have saved.
Posted on 1/29/16 at 7:25 am to dallastiger55
Try it and tell us how it works? I'm no roux expert, but it seems very doable to me.
Posted on 1/29/16 at 7:55 am to CHEDBALLZ
Ched knows what's up.
And I know what I'm cooking Tonight. I'll post a pic upon completion.
And I know what I'm cooking Tonight. I'll post a pic upon completion.
Posted on 1/29/16 at 7:56 am to dallastiger55
It would be pointless to use the toasted flour in an oil based roux....the only reason you put oil in flour to make a roux is to cook the flour and brown it. What do you think will happen if you put already toasted/browned flour into hot oil? Hint, it's the same think that will happen if you toast already toasted bread (which is made of flour).
Either use your dry toasted flour, or make/buy an oil based roux. Don't re cook already cooked flour.
Either use your dry toasted flour, or make/buy an oil based roux. Don't re cook already cooked flour.
Posted on 1/29/16 at 8:33 am to dallastiger55
If you want to use your toasted flour in the place of additional roux, I think that would be fine. I wouldn't cook it anymore though. Just seems like that would burn it.
Posted on 1/29/16 at 8:47 am to dallastiger55
quote:
are pretty health conscious
don't make gumbo
Posted on 1/29/16 at 9:03 am to Ignignot
Thanks. That's what j needed to know
Let me rephrase, I'm not trying to make a completely healthy gumbo, just don't want a greasy or oil one. I plan on getting plenty of calories tomorrow.
Thanks
Let me rephrase, I'm not trying to make a completely healthy gumbo, just don't want a greasy or oil one. I plan on getting plenty of calories tomorrow.
Thanks
Posted on 1/29/16 at 9:03 am to dallastiger55
quote:
If j decide to do a traditional roux, should I start fresh with white flour or can I use the baked toasted flour that I have saved.
If you do that you won't have to cook it for 45 minutes. It will instantly be ready.
But yes, you can use it.
Posted on 1/29/16 at 9:06 am to dallastiger55
quote:
Let me rephrase, I'm not trying to make a completely healthy gumbo, just don't want a greasy or oil one
well this is real simple then. make a gumbo as usual and if there's any grease, skim it off. it will rise to the top after you shut the fire off for 5 minutes.
Posted on 1/29/16 at 9:30 am to dallastiger55
If you want a gumbo will less oil or "healthy" just brown your all your sausage and chicken in the oven. Almost all of the fat/oil will cook out. If you have any oil use a spoon like this one from Amazon to skim the oil off the top.
Posted on 1/29/16 at 9:36 am to dallastiger55
quote:
i really would like to use as little oil as possible, as myself and most of the people coming over are pretty health conscious.
quote:
making a chicken and sausage gumbo
Just make something else if that's the case.
Posted on 1/29/16 at 10:54 am to CHEDBALLZ
Posted on 1/29/16 at 11:56 am to dallastiger55
You can always skim the extra oil off the top, but I make my rouxs 1:1 butter:flour in a cast iron skillet, medium low heat, a good one takes a minimum 45 min, so be patient, and mix up a tall cocktail, use a wooden spoon, and keep stirring
This post was edited on 1/29/16 at 11:58 am
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