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Started By
Message
How did I mess up my gumbo? First time making
Posted on 10/3/24 at 4:35 pm
Posted on 10/3/24 at 4:35 pm
Took an hour 10 for my roux. Stirred nonstop. Added a little over a cup of flour to cup of oil. Looked what I thought was pretty good. When I added trinity it turned super dark then tasted pretty oily annd slightly burnt afree adding stock and pretty much separated after stock was added. Came back together some after sitting for 10-15 and stirring. Here’s some pics below of the stages of my roux. TIA!
12
Posted on 10/3/24 at 4:37 pm to auzach91
Total civilian/amateur observations:
Your roux looks good, color-wise, but man that looks like a lot of oil/fat.
I like the color once you put the trinity and whatnot in...so I'd like to see more of that.
Your roux looks good, color-wise, but man that looks like a lot of oil/fat.
I like the color once you put the trinity and whatnot in...so I'd like to see more of that.
Posted on 10/3/24 at 4:38 pm to auzach91
Idk but looks good to me. Would gladly eat it.
Posted on 10/3/24 at 4:39 pm to wesfau
Yeah I actually ended up adding more right after. Didn’t get a pic of that tho. Right at two onions, 1 bell pepper and 3 celery stalks.
Posted on 10/3/24 at 4:42 pm to wesfau
quote:
Your roux looks good, color-wise, but man that looks like a lot of oil/fat.
Yeah, I wanna know what ratio of oil to flour you used.
I think it's best to go about 3 parts oil to 4 parts flour. 1 to 1 ratio can make it oily I find.
But that looks generally great for a first time. I made a shitload of gumbo before I ever got brave enough to go that dark.
Posted on 10/3/24 at 4:43 pm to Y.A. Tittle
I’ve been watching videos for a couple days lol. One cup oil to probably 1 1/4 cup flour. Maybe 1 1/8
Posted on 10/3/24 at 4:46 pm to auzach91
I don’t see anything messed up. Looks delicious.
What temperature was the stock when you added it in? Did you pour it all in at once or ladle it in a bit at a time?
What temperature was the stock when you added it in? Did you pour it all in at once or ladle it in a bit at a time?
Posted on 10/3/24 at 4:48 pm to AbitaFan08
All at once. Room temp
Eta. Well almost all 4 cups at once. Maybe 3 then the other cup after.
Eta. Well almost all 4 cups at once. Maybe 3 then the other cup after.
This post was edited on 10/3/24 at 4:49 pm
Posted on 10/3/24 at 4:50 pm to auzach91
I will say that roux was a bitch to make. Left side of my back is on fire right now
Posted on 10/3/24 at 5:00 pm to auzach91
Add your meat and cook. Skim excess oil as you go
Posted on 10/3/24 at 5:22 pm to auzach91
quote:No need to spend that much time and effort. You can make a roux in less than 10 minutes. See the Paul Prudhomme method in the Recipe Collection in "6 ways to make a roux".
I will say that roux was a bitch to make. Left side of my back is on fire right now
Posted on 10/3/24 at 5:30 pm to Stadium Rat
I will check it out for next time 
Posted on 10/3/24 at 5:44 pm to auzach91
Looks good to me. The trick is to get the roux as dark as possible without burning it. If it tastes burnt that is not good.
The roux and stock always separate before coming back.
If it tastes burnt then you probably cooked the roux too long or too hot in which case you are screwed.
The roux and stock always separate before coming back.
If it tastes burnt then you probably cooked the roux too long or too hot in which case you are screwed.
Posted on 10/3/24 at 5:58 pm to geauxpurple
It wasn’t a super burnt taste. Just a slight. Maybe I’m being over critical on it too. Definitely tasted oily though
Posted on 10/3/24 at 6:22 pm to auzach91
skim the oil off, it will be fine
Posted on 10/3/24 at 6:38 pm to auzach91
quote:
All at once. Room temp
There is your problem. Stock should be almost boiling and put in 1 ladle and stir. Repeat until all stock is in. I personally add the roux/trinity to boiling stock a ladle at a time.
quote:
4 cups
So 4 cups total of stock? I would go 1/2 cup oil to 3/4 cup flour for a gumbo that small.
This post was edited on 10/3/24 at 6:45 pm
Posted on 10/3/24 at 6:49 pm to Zappas Stache
Thank ya good to know for the next one
good to know for the next one
Posted on 10/3/24 at 6:56 pm to auzach91
quote:
ow did I mess up my gumbo?
You added okra to a chicken and sausage gumbo.
Posted on 10/3/24 at 7:11 pm to thegreatboudini
I would agree that you messed up your gumbo by adding okra based on my personal taste (mostly joking).
I haven’t seen it mentioned, but how old is your flour? I had some issues with roux separation after adding stock (hot stock to hot roux), until I read that using older flour could be an issue. Haven’t had that problem since.
I haven’t seen it mentioned, but how old is your flour? I had some issues with roux separation after adding stock (hot stock to hot roux), until I read that using older flour could be an issue. Haven’t had that problem since.
Posted on 10/3/24 at 7:20 pm to auzach91
Too much oil. Not enough stock. Looks greasy and thicc. More stock and skim fat off the top as it simmers.
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