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Started By
Message
What ratio of roux to stock do you use in your gumbo?
Posted on 1/3/14 at 11:04 am
Posted on 1/3/14 at 11:04 am
I normally make small batches just for me and the wife. Lately I have been using a roux consisting of half a cup of flour/half cup oil to a couple quarts stock.
6
Posted on 1/3/14 at 11:08 am to mouton
quote:
I normally make small batches just for me and the wife. Lately I have been using a roux consisting of half a cup of flour/half cup oil to a couple quarts stock.
Ask R2R. His roux is a beautiful, light yellow color. Same shade as chicken noodle soup.
Posted on 1/3/14 at 11:12 am to LSU Piston
Da fuq?
Posted on 1/3/14 at 11:21 am to LSU Piston
I would love to see pics of such a rich and beautiful roux.
Posted on 1/3/14 at 11:25 am to LSU Piston
quote:
Ask R2R. His roux is a beautiful, light yellow color. Same shade as chicken noodle soup.
Not to mention the deep manila envelope color he gets when he "browns" his meat or that amazing layer of intense crunch he achieves with the 2 minute saute of vegetables.
Posted on 1/3/14 at 11:28 am to mouton
I have an extensive cookbook collection. I did a quick survey of gumbo recipes one time and found that the stock-to-flour ratios varied from 20-1 to 7-1. Notice I said FLOUR, not roux. How much oil you use with a given amount of flour is up to you, but I've seen it vary from 1 - 1 to 1 - 1 1/2 (flour to oil).
As for my gumbo, I like it with a rich roux flavor, so mine is close to 7-1.
As for my gumbo, I like it with a rich roux flavor, so mine is close to 7-1.
This post was edited on 1/3/14 at 11:38 am
Posted on 1/3/14 at 11:30 am to mouton
Enough. I just eyeball it.
This post was edited on 1/3/14 at 11:31 am
Posted on 1/3/14 at 11:33 am to pooponsaban
Can someone please link the r2r gumbo recipe. I know he has quite a discerning palate and would like to try to replicate his gumbo.
Posted on 1/3/14 at 11:42 am to mouton
His first gumbo was admittedly a failure, but his 2nd try looked really good imo
Posted on 1/3/14 at 11:44 am to Hulkklogan
Posted on 1/3/14 at 11:53 am to pooponsaban
what else do you want? I've been cooking gumbo from scratch since I was 12 and see absolutely no problem with that one right there. 
Posted on 1/3/14 at 11:56 am to TigerHam85
R2R's grout on his counter tops is darker than his roux.
Posted on 1/3/14 at 11:57 am to pooponsaban
I fail to see the problem 
Posted on 1/3/14 at 12:10 pm to mouton
quote:
I normally make small batches just for me and the wife. Lately I have been using a roux consisting of half a cup of flour/half cup oil to a couple quarts stock.
Well, hell's bells. I just adjusted my gumbo yesterday by mistake and it turned out great.
My usual was 2/3 cup of flour/ 2/3 cup of oil to about 1.5 quarts of stock. But, I didn't have enough flour. So, I adjusted to 1/2 cup flour and 1/2 cup of oil and kept same amount of stock.
I also added 1/4 cup of red wine since I was a bit short of stock. The result was excellent.
Will do it again soon.
Posted on 1/3/14 at 12:15 pm to Hulkklogan
Looks pretty good to me. I like my roux a good bit darker but it looks pretty dang good for only a second attempt.
I would like to see the first attempt.
I would like to see the first attempt.
Posted on 1/3/14 at 12:39 pm to mouton
His first attempt
No criticism intended - just provided the link - found on google. IMO, it probably was a good gumbo. He did get a lot of flak for it from the experts, who know best about everything. That is why they are experts.
No criticism intended - just provided the link - found on google. IMO, it probably was a good gumbo. He did get a lot of flak for it from the experts, who know best about everything. That is why they are experts.
Posted on 1/3/14 at 12:43 pm to MeridianDog
That one looks pretty rough, but it was his first attempt. That how we all learn. 
Posted on 1/3/14 at 12:47 pm to Zach
quote:
Well, hell's bells. I just adjusted my gumbo yesterday by mistake and it turned out great. My usual was 2/3 cup of flour/ 2/3 cup of oil to about 1.5 quarts of stock. But, I didn't have enough flour. So, I adjusted to 1/2 cup flour and 1/2 cup of oil and kept same amount of stock. I also added 1/4 cup of red wine since I was a bit short of stock. The result was excellent. Will do it again soon.
I used to use 1cup/1cup for around the same amount of stock but I find I like a bit milder and thinner gumbo. Im also finding I like stewing my chicken in a stock made from better than boullioun, bay leaf, and a bit of thyme better than the homemade stocks i used to make.
Posted on 1/3/14 at 1:52 pm to mouton
I just made a batch Tuesday, it was 1:1 roux, added to roughly 9 quarts of stock (had to leave room at the top of the pot for, um, any other items) and it was pretty thick. Out of Jacobs, used a local GA hot smoked sausage, wasn't very smoky but had very good flavor, so cold smoked it an hour and caramelized the meat over the coals. Outback bowl guests said it was the tits, or something like that.
Stock from fried turkey carcass:
Cooks sample:
Stock from fried turkey carcass:
Cooks sample:
Posted on 1/3/14 at 1:52 pm to mouton
Eye that shite.
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