re: Old faithful: Chicken and Sausage Gumbo (pics included and updated with recipe!)

Nice looking Roux!

The last gumbo I made I used 1 1/2 cups flour and 1 1/4 cup of oil. The reason being is I use the fat rendered from my sausage to make the roux, I guesstimate that to be a 1/4 cup of oil coming off the sasauge and andouille. I like my roux to be a little "runny"..... the more oil you have to easier it is to get them onions cooked down real nice. Once you have you dish put together you can always skim the oil of the top with a serving spoon. I also dont let my roux get as dark as some of the one I see posted because 1, I brown my onions and that darkens it and 2. I find a slightly light roux thickens better

Great color on that roux BB, I need to try that oven roux method.

And thanks Gris for your advice, will def apply it to my next gumbo

Dark roux is thinner. It has a deeper flavor, though. If you want more body, you can use more roux. I always make extra anyway and add it until I get it the way I like it. I don't like thick gumbo that is stew like, though. I like it more in the thin side, but with body, not watery by any means.

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Looks good , BUT, one thing I noticed, oil. I skim the oil from the top for the first few hours, that Roux will continue to release oil as it cooks down. FWIW...

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You skim oil from the roux before you put it in the pot? My roux doesn't release oil. I saute the veggies in the roux and then incorporate it all with the stock. The oil I skim from gumbo is from the meats, not from the roux unless maybe the roux breaks. I'm confused.

I Skim after I put in my liquid, A Roux will continue to break down as it cooks, and when it does, I remove the oil it releases. Although Meat may produce some Oil, the roux releases most of the oil you see on the top of a Gumbo. I do the same steps with my Seafood Gumbo and there's no fat being introduced from those proteins.

Just giving a little tip, I cooked mine for years without doing this step, now I won't cook one without doing it. I think it makes a big difference.

I've never had that much oil on top of my gumbo and it solidifies in the bowl where I've put it after taking it off. I've never had a roux "break down" in all the years I've made gumbo. This is new to me. I don't have oil on top of my shrimp/seafood gumbos. I must be doing something wrong.

Here's a previous thread on the topic. Motorboat has since recanted his position. Hooper is no longer unless in the form of an alter.

LINK /

No prob Ryno, take pics and have a good brew with it

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I like my veggies chopped a little finer, but I'd annihilate that. Nice!

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first gumbo nasty veggies chopped way to big. Chicken thighs no way that is not a real cajun gumbo.

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lawwwwd