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Started By
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Do you cook your trinity before or in the roux?
Posted on 11/2/25 at 10:01 am
Posted on 11/2/25 at 10:01 am
I’ve always cooked the roux by itself, cooked down the vegetables in the sausage fat, and then added all together. Every video that pops up on my tiktok shows people putting raw veggies into the roux.
How much longer can the roux stand to be cooked in order to cook the vegetables?
I’m not arguing for or against either one. Just wondering what others do
How much longer can the roux stand to be cooked in order to cook the vegetables?
I’m not arguing for or against either one. Just wondering what others do
14
Posted on 11/2/25 at 10:05 am to jamiegla1
In the roux, in the oven. Onions first to get some caramelization, then add peppers and celery. It's easy
Posted on 11/2/25 at 10:06 am to jamiegla1
I always use some of my onions to stop the roux during the cooking process. Then, I will sauté the rest of the onions and other veggies separately before combining
Posted on 11/2/25 at 10:23 am to LSUballs
quote:
In the roux, in the oven
I do my roux in the oven too. Just feel like the vegetables do such a good job of breaking up the fond left by the sausage
Posted on 11/2/25 at 11:49 am to jamiegla1
Make the roux by itself then add raw trinity to the brown roux.
Posted on 11/2/25 at 11:58 am to jamiegla1
I add my raw trinity to the finished hot roux to stop it darkening any further. Then sauté the veggies in the roux for 5-6 minutes to soften them.
Posted on 11/2/25 at 11:58 am to jamiegla1
I use the veggies to stop the roux from cooking further.
Posted on 11/2/25 at 12:23 pm to LSUballs
quote:This, except stove top. Not saying it's a superior method, it's just the way I make it.
In the roux, in the oven. Onions first to get some caramelization, then add peppers and celery.
Posted on 11/2/25 at 12:51 pm to jamiegla1
Stove top roux - add trinity to stop the roux darkening.
Microwave roux, cook trinity in fat. Add roux after stock addition.
Both work.
Microwave roux, cook trinity in fat. Add roux after stock addition.
Both work.
Posted on 11/2/25 at 1:53 pm to tiger rag 93
quote:
I add my raw trinity to the finished hot roux to stop it darkening any further. Then sauté the veggies in the roux for 5-6 minutes to soften them.
This is how I do it. I smoke boneless thighs for extra depth of flavor. Brown my sausage in a separate skillet and add at the end.
Posted on 11/2/25 at 2:08 pm to jamiegla1
As others have said…use the raw trinity to stop the browning.
This post was edited on 11/2/25 at 2:08 pm
Posted on 11/2/25 at 2:13 pm to CrawfishElvis
I do everything in the one pot:
Roux then
Seasonings then
Sausage then
Chicken then
Stock.
I may try browning the sausage separately next time.
Roux then
Seasonings then
Sausage then
Chicken then
Stock.
I may try browning the sausage separately next time.
Posted on 11/2/25 at 2:47 pm to jamiegla1
Tell us you don’t understand what you’re doing a different way.
Posted on 11/2/25 at 3:18 pm to WheyCheddar
What if my gumbo is better than yours
Posted on 11/2/25 at 3:20 pm to jamiegla1
Your ignorant technique already ruled out that possibility.
Posted on 11/2/25 at 3:26 pm to jamiegla1
I have heard a chef say he learned in culinary school to do the veggies separately, because the bell peppers can make the roux bitter.
Posted on 11/2/25 at 3:57 pm to jamiegla1
In the roux is the only way I’ve ever done it
Posted on 11/2/25 at 4:31 pm to WheyCheddar
quote:
Your ignorant technique already ruled out that possibility
Put the bottle down. You have work tomorrow
Posted on 11/2/25 at 5:03 pm to jamiegla1
Posted on 11/2/25 at 5:41 pm to WheyCheddar
I knew there would be one like you when I posted
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