Need help with a roux

I used bacon fat yesterday on a duck, andouille, and oyster gumbo.

LINK

If you have a cast iron pot, you can make a roux in 10 minutes because it gets hotter faster. Your veggies will stop the cooking process.

You probably don't have your fire hot enough.

It sounds as if you are making an etouffee. If that is the case you don't want a DARK roux, but rather something closer to a peanut butter light roux. Regardless of the end product, that is a lot of roux for one pound of crab.


ETA, cast iron set on hades hot, dark brown roux in ten or so minutes while stirring like a mad man.

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1 cup of oil & 1 cup of flour

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I used this exact recipe for my turkey gumbo. Used a cast iron skillet on medium heat. Took about 45 minutes to get dark brown.

eta: constant stirring also

You never heard of SHOTS? There is ample time for at least two. By the time stock is being added you are able to go for the third one.

thanks for all the quick input and help.

roux is done and the gumbo is on the stove!

ended up using 3/4 oil & 1C flour, stirred on high heat for 40 minutes and stopped when it was chocolate color.

much better experience than last night.

i was looking at a recipe that called for 1C flour & 1C oil and to cook on low heat. Sat there stirring for 1.5 hours and never got past the color of peanut butter. Then i had too much quantity of bell pepper/celery & onion. when i added it, it did not coat and of that one bit. Today i backed the quantity down and it came out really well. I am watching it now...may have put a little too much okra in it. its a little thick, waiting to see if it loosens up a bit. may add some more chicken stock.

I started preheating my oil to 350 before adding the flour. A lot less time having to stir. Always have vegies cut before hand and add when you get to the color you are looking for.

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stirred on high heat for 40 minutes and stopped when it was chocolate color.

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you're not doing it right. a roux shouldnt take any longer than 15 minutes. do not start adding flour until oil is at 350. it's just like frying shrimp/fish/etc.. oil gotta be the right temp.