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Started By
Message
No oil gumbo
Posted on 12/22/15 at 10:40 pm
Posted on 12/22/15 at 10:40 pm
Making chicken and sausage gumbo on Christmas Eve and I was wondering if anyone ever does just the dry roux or toasted flour roux minus the oil?
Looking to save some calories where I can and I usually do a cup or more of oil and that would knock out over 1000 calories in the dish
Just curious how different the taste is?
Looking to save some calories where I can and I usually do a cup or more of oil and that would knock out over 1000 calories in the dish
Just curious how different the taste is?
14
Posted on 12/22/15 at 10:43 pm to dallastiger55
Cutting calories eating gumbo on Christmas Eve. There is something really wrong with you.
Posted on 12/22/15 at 10:43 pm to dallastiger55
There's not that much oil per serving, though. You could also reduce the amount of oil in the ratio. Many folks use more flour than oil.
I've never made it with browned flour. Don't think the flavor would be the same, but if you don't mine sacrificing that, I don't think it would be bad. I'm sure there are people here who have made it. I can't recall who has done it.
I've never made it with browned flour. Don't think the flavor would be the same, but if you don't mine sacrificing that, I don't think it would be bad. I'm sure there are people here who have made it. I can't recall who has done it.
Posted on 12/22/15 at 11:21 pm to dallastiger55
Forget the sausage and make a chicken file' gumbo (no roux)
Posted on 12/23/15 at 12:32 am to dallastiger55
I always skim the top oil after the gumbo has settled.
Posted on 12/23/15 at 1:26 am to dallastiger55
It surely isn't the that much as far as calories.
Posted on 12/23/15 at 6:43 am to dallastiger55
My dad has been doing the dry roux and it really is not much different in flavor surprisingly. Its pretty damn good.
Posted on 12/23/15 at 7:30 am to Kajungee
Ha. Thanks guys
Yeah we eat very healthy and this week we have huge meals and parties every night. Was just trying to not go crazy. I think I'm going to do normal ratios and just load up on chicken. Get full on some protein. Lol
Yeah we eat very healthy and this week we have huge meals and parties every night. Was just trying to not go crazy. I think I'm going to do normal ratios and just load up on chicken. Get full on some protein. Lol
Posted on 12/23/15 at 7:49 am to dallastiger55
How about eating your gumbo without rice?
Posted on 12/23/15 at 7:50 am to dallastiger55
Gotta use oil to make a proper roux,
I always do this as its simmering down, you can get a good bit of the oil out this way.
quote:
I always skim the top oil after the gumbo has settled.
I always do this as its simmering down, you can get a good bit of the oil out this way.
Posted on 12/23/15 at 7:55 am to Kajungee
quote:How does he incorporate it without clumping? Does he make a slurry of it with some water, or what?
My dad has been doing the dry roux
Posted on 12/23/15 at 7:56 am to LSU-MNCBABY
I was dead set for a long time about using the oven roux without oil. 3-4 years ago I decided to try it and it's awesome.......I've won two gumbo championships with it: One doing a seafood and the other a chicken and andouille.
You do have to whisk the hell out of it as you add it to the boiling stock.
I still use both methods and can't really taste a difference.
You do have to whisk the hell out of it as you add it to the boiling stock.
I still use both methods and can't really taste a difference.
Posted on 12/23/15 at 8:52 am to BooDreaux
Interesting. So why do people even use oil?
Posted on 12/23/15 at 8:53 am to BooDreaux
Can you give more details on how you do it? How much flour? Temp and how long in oven?
It's for tomorrow so I'm thinking of trying it today because I have time to fix it. Plus if it tastes like shite I can always add a small amount of oil roux to it
It's for tomorrow so I'm thinking of trying it today because I have time to fix it. Plus if it tastes like shite I can always add a small amount of oil roux to it
Posted on 12/23/15 at 9:02 am to dallastiger55
My mother has long used the browned flour dry roux method, and it's damned good. I'm not sure how she incorporates it. Don't knock until you try it.
When I was learning to cook, I made some gumbos in a crock pot that used the Tonys gravy/roux powder. I whisked it into water in a bowl, then poured it over the meat and veg. It was surprisingly good for college student cooking.
When I was learning to cook, I made some gumbos in a crock pot that used the Tonys gravy/roux powder. I whisked it into water in a bowl, then poured it over the meat and veg. It was surprisingly good for college student cooking.
Posted on 12/23/15 at 9:47 am to dallastiger55
quote:
dallastiger55
Ok well if you want to learn how to make chauvin-style file' gumbo (no roux) let me know. Pretty much the healthiest gumbo on the planet.
Posted on 12/23/15 at 9:50 am to dallastiger55
Paul Prudhomme has a rouxless gumbo recipe in his Fork in the Road cookbook.
I've used that method for years and you can't taste a difference
I've used that method for years and you can't taste a difference
Posted on 12/23/15 at 11:08 am to dallastiger55
I'm asking boodreaux
Care to share specifics?
Care to share specifics?
Posted on 12/23/15 at 11:08 am to BooDreaux
quote:
I was dead set for a long time about using the oven roux without oil. 3-4 years ago I decided to try it and it's awesome.
I decided to try it a few months ago and you can not tell the difference. Just read the directions on the back of the jar or you can try this Oil-Less Roux
Posted on 12/23/15 at 11:42 am to Honky Lips
quote:Go.
Ok well if you want to learn how to make chauvin-style file' gumbo (no roux) let me know. Pretty much the healthiest gumbo on the planet.
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