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Started By
Message
School me on using a pre-made roux.
Posted on 2/9/11 at 12:04 pm
Posted on 2/9/11 at 12:04 pm
I am being lazy today and have decided to go the pre-made roux route to do a chicken/sausage gumbo.
Is there any particular things I should know about using the pre-made roux or should I just follow the instructions on the jar to make the chicken/sausage gumbo?
Is there any particular things I should know about using the pre-made roux or should I just follow the instructions on the jar to make the chicken/sausage gumbo?
8
Posted on 2/9/11 at 12:05 pm to lsufanintexas
don't use it
Posted on 2/9/11 at 12:08 pm to lsufanintexas
I used a jar of Savoe's ( I know the spelling is wrong) and found it worked pretty good. It was oil based and did require all of the holy trinity and stuff to be added to cook down, etc.
Tried a box powder of some stuff last week and it was bad.
Tried a box powder of some stuff last week and it was bad.
Posted on 2/9/11 at 12:10 pm to notiger1997
Oakgrove Smokehouse Gumbo BASE, NOT the MIX
Posted on 2/9/11 at 12:15 pm to lsufanintexas
You can make "okay" gumbo with it. By the time you "doctor" it, you should have just made the roux yourself. I use the Paul Prudhomme high heat method for roux all the time and especially if I'm short on time. You can make the roux while you're boiling the chicken or heating the stock and simmering bones. Unless you're making a huge pot of gumbo, the roux won't take you very much time.
If you must use the jarred, I would still use the cast iron skillet and when I used this stuff to try it, I found it needed more of a fat. You could brown the sausage a bit in the skillet, removed and use the leftover grease (or use some bacon fat) to saute the jarred roux a while. Then, add your vegetables and saute those in the roux before adding it to the pot. This will help the flavor of the jarred roux. I think the roux needs to be a little darker than what's in the jar for my taste.
If you must use the jarred, I would still use the cast iron skillet and when I used this stuff to try it, I found it needed more of a fat. You could brown the sausage a bit in the skillet, removed and use the leftover grease (or use some bacon fat) to saute the jarred roux a while. Then, add your vegetables and saute those in the roux before adding it to the pot. This will help the flavor of the jarred roux. I think the roux needs to be a little darker than what's in the jar for my taste.
Posted on 2/9/11 at 12:17 pm to SW2SCLA
quote:
Oakgrove Smokehouse Gumbo BASE, NOT the MIX
Is awful. I had this when someone who is a good cook made it. It didn't taste like gumbo to me. No dark roux flavor. Was like a cross between a poorly made gumbo and some sort of bad chicken and sausage soup. I just don't get wasting the time to make gumbo with it, but it's a personal flavor and some folks apparently like it.
Posted on 2/9/11 at 12:24 pm to Gris Gris
Ok, I'll just go ahead and make my own roux.
Posted on 2/9/11 at 12:32 pm to lsufanintexas
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
Posted on 2/9/11 at 12:34 pm to lsufanintexas
When you're taking your first bite of it, you'll be happy with your choice.
Posted on 2/9/11 at 12:37 pm to LSUballs
quote:
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
I can tell a difference. It's okay, but homemade is so much better to me. I won't say it's unacceptable. It's much better than the Oak Grove stuff. I've used the jarred a few times, myself, when I had to make a lot of gumbo on very short notice. I wasn't pleased with the results. You can darken it a bit and doctor it to make it better, but not optimal.
Posted on 2/9/11 at 12:40 pm to LSUballs
Also, I don't think I care for whatever oils they use. There's a flavor I detect that I just don't like. I use peanut oil or a pork fat or a mixture of the two for gumbos. I think I recall reading they use vegetable oil and there's a mixture of 3 or 4 oils and some palm oil, maybe?
Posted on 2/9/11 at 1:05 pm to LSUballs
quote:
I've used Savoies dark jar roux a time or two. I honestly couldn't tell much of difference. It's oil and flour.
I use this and I am happy.
Posted on 2/9/11 at 1:11 pm to saint308
Since it's just oil & flour it shouldn't make much difference, but it does somewhat. I think it's because the oil oxidizes in the processing and picks up some off flavors. But making your own roux, either stovetop or microwave is so quick, why bother with a jar.
Posted on 2/9/11 at 1:12 pm to Gris Gris
You're a gumbo purest Mrs. Gris. And that's awesome. But most people that eat a gumbo made with that jar stuff Savoie's puts out would not be able to tell it was not a homemade roux. Providing all the other ingredients were up to snuff.
But I don't care either way. 97% of the time I make my own roux. I enjoy it and kinda feel like I cheated if I don't.
But I don't care either way. 97% of the time I make my own roux. I enjoy it and kinda feel like I cheated if I don't.
Posted on 2/9/11 at 1:17 pm to LSUballs
You're right, Mr. Balls. I am somewhat of a purist. I don't think the jarred roux are awful by any means and I wrote a recipe that I call "Cheater's Gumbo" specifically for someone who wanted to make it, but was not much of a cook nor who had any desire to try to make a roux. She also had two young babies and lack of time. The jars are much better than the bagged stuff or the dry rouxs to me. Jarred roux is not unacceptable. I don't know what's in them that I taste and can only surmise that the difference in the oils used by the manufacturers and the oil used by me is what I'm tasting.
Most people probably wouldn't know the difference, but they probably use tomatoes in their gumbo, too.
Most people probably wouldn't know the difference, but they probably use tomatoes in their gumbo, too.
Posted on 2/9/11 at 1:18 pm to LSUballs
quote:
You're a gumbo purest Mrs. Gris. And that's awesome. But most people that eat a gumbo made with that jar stuff Savoie's puts out would not be able to tell it was not a homemade roux.
You're going to die a jihadist's death Mr. Balls...
Posted on 2/9/11 at 1:20 pm to Count Chocula
quote:
You're going to die a jihadist's death Mr. Balls...
72 virgins? Sweet.
Posted on 2/9/11 at 1:30 pm to LSUballs
Ignore that, Mr. Balls. We were having a nice conversation about roux.
And, by the way, adding a flavored fat, as I mentioned above, assists a jarred roux very well. I did have a problem with separation of that roux when I defrosted some I made with the jar. However, a stir put it all back together, but it looked pretty scary prior to that stir.
And, by the way, adding a flavored fat, as I mentioned above, assists a jarred roux very well. I did have a problem with separation of that roux when I defrosted some I made with the jar. However, a stir put it all back together, but it looked pretty scary prior to that stir.
Posted on 2/9/11 at 1:38 pm to Gris Gris
I always use savoies jar roux, but then again I'm a Yankee. BUT everybody loves my gumbo and is surprised when they find out about the jar roux. And that I can cook a good gumbo being a yankee and all.
Posted on 2/9/11 at 1:38 pm to Gris Gris
quote:
Ignore that, Mr. Balls.
Wait, lets figure this one out Mr. Balls...
Ignore - - - - - or - - - - - 72 virgins
And the winner is?
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