How much Roux do I make... | TigerDroppings.com

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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29885 posts

How much Roux do I make...



How much Roux should I make for 8 quarts of gumbo?

I made a really dark roux last night and the 1.5 cups/ 1.5 cups was not near enough for a thick gumbo.

How much Roux do you use for 8 quarts?

(My friend suggested I use 6 cups flour/ 8 cups oil)

ETA: my gumbo was almost soup consistency.



This post was edited on 11/28 at 1:04 pm



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Geaux1
LSU Fan
BR
Member since Oct 2008
1317 posts

re: How much Roux do I make...


That's way too much.. I'm making a six gallon pot now and used about half what ur friend suggested. I just eye ball but if I had to guess I used cup and half oil and three to four cups flour.




This post was edited on 11/28 at 11:10 am


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Jambo
Team Foodie
Member since Aug 2009
1738 posts

re: How much Roux do I make...


quote:

(My friend suggested I use 6 cups flour/ 8 cups oil)


Your friend is right on the money, also the roux you made last night was not at all dark, was barely light brown. Really dark is black as the cast iron you cook it in.






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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29885 posts

re: How much Roux do I make...


quote:

the roux you made last night was not at all dark, was barely light brown


I kept cooking it after you actually got the first photo.






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27868 posts

re: How much Roux do I make...


quote:

My friend suggested I use 6 cups flour/ 8 cups oil
For 8 quarts, you'll be eating paste.






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Geaux1
LSU Fan
BR
Member since Oct 2008
1317 posts

re: How much Roux do I make...


quote:

you'll be eating paste.


my thoughts also. Nothing like eating gumbo with a fork.






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120882 posts

re: How much Roux do I make...


quote:


(My friend suggested I use 6 cups flour/ 8 cups oil)



That is just insanely stupid

That's only 2 gallons of gumbo with 14 of the 32 cups being roux....






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Gris Gris
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re: How much Roux do I make...


How thick do you want it? Personally, I can't stand thick gumbo. It's gets to be like mud with food in it.

If you've had Paul Prudhomme's and like his texture, he goes with 1/2-1/2 cup, each of oil/flour to 7 cups liquid (before the meats are added). A bit too thick for me. I use the same oil/flour ratio to 8-10 cups fluid. That gives me gumbo with some body, not to thick and not thin.






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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29885 posts

re: How much Roux do I make...


quote:

If you've had Paul Prudhomme's and like his texture, he goes with 1/2-1/2 cup, each of oil/flour to 7 cups liquid (before the meats are added). A bit too thick for me. I use the same oil/flour ratio to 8-10 cups fluid. That gives me gumbo with some body, not to thick and not thin.



How dark of a roux do you make? I know the thickening power reduces the darker you make your roux...






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Powerman
LSU Fan
Corpus Christi, TX
Member since Jan 2004
120882 posts

re: How much Roux do I make...


I make it about the color of milk chocolate...and you definitely do not need the insane 14 cups of roux that this joker is suggesting





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Gris Gris
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re: How much Roux do I make...


quote:

How dark of a roux do you make? I know the thickening power reduces the darker you make your roux...


I made a lot of gumbo last week and used about 6.5 cups each of flour and oil. I make my roux very dark, pretty close to the color of dark chocolate. It darkens a little more when I add the vegetables to it to simmer. I don't like light rouxs in gumbo, though, so this is my preference.

I also don't make the slow roux. I use PP's method and it probably took me 30 minutes, tops, to make that roux as dark as I wanted it.

I don't understand what you mean by "thickening power" reducing "the darker you make your roux".

Mine is the same color whether I'm making 2 gallons or 8 gallons of gumbo. You just have to stir constantly and be patient. When it hits the mark, remove from the heat and add the veggies. Stir so it doesn't stick and then simmer the veggies for a bit, until wilted.






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Tigerpaw123
USA Fan
Louisiana
Member since Mar 2007
9393 posts

re: How much Roux do I make...


quote:

I don't understand what you mean by "thickening power" reducing "the darker you make your roux


The darker the roux the less thickening power it has, so therefore if you like a really dark roux it will require more roux to make the same volume of gumbo the desired thickness of a lighter roux






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OTIS2
LSU Fan
NoLA
Member since Jul 2008
27868 posts

re: How much Roux do I make...


quote:

I don't understand what you mean by "thickening power" reducing "the darker you make your roux".
I believe this is an old wive's tale.






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Gris Gris
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re: How much Roux do I make...


Hmmm, never knew that and have never made adjustments due to a dark roux.





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Neauxla
New Orleans Saints Fan
New Orleans
Member since Feb 2008
29885 posts

re: How much Roux do I make...


quote:

The darker the roux the less thickening power it has, so therefore if you like a really dark roux it will require more roux to make the same volume of gumbo the desired thickness of a lighter roux


this






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JasonL
LSU Fan
baton Rouge
Member since May 2009
216 posts

re: How much Roux do I make...


I use 3 cups of oil and 4 cups of flour for 3 gallons of gumbo but I also use okra to help thicken it up.

I would say 2 cups of oil and 2-3 cups of flour or even what I use if you want it really thick.






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yellowfin
Illinois Fan
Coastal Bar
Member since May 2006
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re: How much Roux do I make...


quote:

I believe this is an old wive's tale.


nah, it's true






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JasonL
LSU Fan
baton Rouge
Member since May 2009
216 posts

re: How much Roux do I make...


I also find that I need less roux to make chicken and sausage gumbo thick compared to seafood gumbo. Seafood gumbo takes more roux to make it thick in my experience.





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Gris Gris
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re: How much Roux do I make...


Some like a thick gumbo and some do not. I'm like body to the broth, but don't like it thick. It's not a stew, in my opinion. I especially don't like a thick broth for seafood gumbo. Seafood is delicate. I like the taste of a good dark roux with a strong seafood stock. Makes a good balance for the flavors, so that the seafood comes through. I can appreciate other folks like it different, though.





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8thyearsenior
New Orleans Saints Fan
Centennial, CO
Member since Mar 2006
2492 posts

re: How much Roux do I make...


quote:

I made a really dark roux last night and the 1.5 cups/ 1.5 cups was not near enough for a thick gumbo.


Thicken it with okra or something then or cook it longer. Did you bring it up to a boil once you added your stock?

I use 1 cup flour with 1 cup oil and it is fine for 2 gallons.






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