re: Gumbo Troubleshooting

I guess the best way to describe it is that when I combine the roux and stock, they separate. Imagine oil and water in the same pot; it's the same idea just with the roux and the stock.

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Are you adding the stock slowly while mixing or all at once?

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I've tried adding hot roux by the spoonful into boiling stock, I've tried adding boiling stock into hot roux all at once, and I've tried adding hot stock into hot roux slowly. Only thing I haven't tried is a cool roux to a hot stock or vice versa.

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Mix hot roux with cold stock

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Works for me every time.

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To me, the issue is clearly that his roux is not cooled down enough before adding to the hot stock

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Here's where i differ. My stock is typically room temp when i add to the roux. I usually make my stocks the day before, or in case of chicken and sausage gumbo, just buy the kitchen basics chicken stock. Same thing as the homemade stuff after doing a comparison.

And i agree, no need to stir constantly once the stock is added. Too many people try to make gumbo as hard as possible by stirring their roux for 30 minutes to an hour, or stirring their stock in unnecessarily too long.

1) Heat oil on medium high just until it gets to the smoke point when you see that wiff of smoke appear, then add your flour.
2) Stir in your flour and continue stirring until you get the color/consistency you want. Takes anywhere from 10 to 15 minutes tops.
3) Add your veggies to the pot. This will cause the roux to stop cooking due to the temp of your vegetables. Cook until vegetables are the softness you desire.
4) Add in your stock, and stir. I stir for about 3 minutes to make sure its well mixed in and my roux breaks up and blends well with the stock.
5) add in meat and stir.
6) add any additional spices you desire, bay leaf, thyme, etc...
7) bring to a boil then simmer and let cook 1 to 2 hours or longer if desired.
8) Skim off fat from top of gumbo

That's all there is to it. Seafood gumbo is different in where you add in your seafood about 10 minutes before you plan on eating. Green gumbo is a whole different ball game altogether.

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The roux layers out.

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Hmm...what ratio of oil to flower are you using? Also, what kind of oil?

One more question...what height above the bottom of the skillet/pot is your roux?

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What's the excess oil?

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Let a roux cool and see the oil at the top.

I wish I could make a roux separate on demand. A dry roux is where it is at.

I'm a newbie to making gumbo. I made some yesterday with leftover smoked turkey and andouille. I don't like a real dark roux as I don't care for the "burned" taste. Last time I made it, I got the roux too dark. This time I stopped when it was a peanut butter color. The recipe I followed said to mix in a purée of trinity. When I did this, the roux instantly turned from peanut butter color to dark brown. Is this normal? I was scared that it would taste burned, but it was just the way I like it.

Add the stock to the rough in parts a little at a time. Pour in a little bit then whisk until a consistent thick paste forms. Repeat until it thins out. At this point you can pour the full amount into the mixture and be fine

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What recipe as trinity that's pureed? I've never heard of pureeing it. I wonder what the thought is behind that.[/quote)

Not all of the trinity is puréed-only a small portion. The thought behind it is that the purée quickly stops the cooking process. One comment said the method was genius.


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