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Oven roux (no oil) gumbo
Posted on 10/15/23 at 11:43 am
Posted on 10/15/23 at 11:43 am
Chicken and andouille (Jacobs)
I like my roux dark so I keep it in the oven a tad longer
Roux today is equal parts of oven roux and water. I sometimes use chicken stock
I like my roux dark so I keep it in the oven a tad longer
Roux today is equal parts of oven roux and water. I sometimes use chicken stock
8
Posted on 10/15/23 at 11:49 am to t00f
Looks great, t00f!
Posted on 10/15/23 at 1:06 pm to t00f
Made a gumbo this morning too, but with a traditional roux. Have any tips/directions for an oven roux?
Posted on 10/15/23 at 1:32 pm to iwantacooler
Looks good 
Preheat oven to 400 degrees and stir every 15 mins if needed and keep and eye on it. I usually go about an hour.
This last batch I used a glass container and really did not need to stir much.
Preheat oven to 400 degrees and stir every 15 mins if needed and keep and eye on it. I usually go about an hour.
This last batch I used a glass container and really did not need to stir much.
Posted on 10/15/23 at 4:49 pm to t00f
I use Bobs Red Mill gluten free flour for my roux. It seems to give a better flavor. Stir often and open up kitchen to air. Your smoke alarms will have a hard time.
Posted on 10/15/23 at 7:48 pm to t00f
Any reason you don't use oil after toasting? What's the difference in taste?
Posted on 10/15/23 at 8:02 pm to ThatBaw
little healthier with no oil and I think the flavor is not discernable.
Also, the dry roux is easy to store away and it's so easy the next time around to make the roux.
I don't see anyone posting this and thought it might be helpful to some.
Also, the dry roux is easy to store away and it's so easy the next time around to make the roux.
I don't see anyone posting this and thought it might be helpful to some.
Posted on 10/15/23 at 8:44 pm to t00f
quote:
Preheat oven to 400 degrees and stir every 15 mins if needed and keep and eye on it. I usually go about an hour.
Fascinating. I wonder how it would come out if smoked in a pellet grill or BGE.
Posted on 10/15/23 at 9:15 pm to TigerFanatic99
quote:
Fascinating. I wonder how it would come out if smoked in a pellet grill or BGE.
give it a shot and let us know
Posted on 10/16/23 at 8:11 am to t00f
That pot have a Harry Potter lid?
On topic, how long did you have the roux in the oven?
On topic, how long did you have the roux in the oven?
Posted on 10/16/23 at 8:32 am to LNCHBOX
the le creuset? of course.
on topic
just under an hour, but I know most don't like roux that dark and prob a medium brown is about 35-40 mins
on topic
just under an hour, but I know most don't like roux that dark and prob a medium brown is about 35-40 mins
Posted on 10/16/23 at 8:34 am to t00f
quote:Nice, have that same pot.
the le creuset? of course.
quote:
just under an hour, but I know most don't like roux that dark and prob a medium brown is about 35-40 mins
I'm gonna have to try this this weekend. Mind sharing your approximate recipe for that pot size?
Posted on 10/16/23 at 8:48 am to LNCHBOX
quote:
Nice, have that same pot.
The white is not a chip. flour or something lol
Posted on 10/16/23 at 9:06 am to t00f
Not nearly soupy enough.
Sorry, it had to be said.
Looks good to me.
Sorry, it had to be said.
Looks good to me.
Posted on 10/16/23 at 9:09 am to MeridianDog
quote:
Not nearly soupy enough.
hah!
I was attempting to keep that nonsense out of this one but
Posted on 10/16/23 at 10:43 am to t00f
White meat chicken??
Posted on 10/16/23 at 10:55 am to slinger1317
quote:
White meat chicken??
and ?
Posted on 10/16/23 at 2:20 pm to t00f
I’m confused. You just toasted raw flour in the oven and then added it to trinity and meat and stock without ever adding a fat source?
Posted on 10/16/23 at 2:26 pm to Breesus
Posted on 10/16/23 at 2:37 pm to t00f
Wild. I've never seen this before. Thanks for sharing. May give this a try this gumbo season.
Do you follow her ratio of liquid to dry roux? The pictures look a little watery. I prefer my gumbo thickness on the stew side.
Do you follow her ratio of liquid to dry roux? The pictures look a little watery. I prefer my gumbo thickness on the stew side.
This post was edited on 10/16/23 at 2:41 pm
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