- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
No oil gumbo
Posted on 12/22/15 at 10:40 pm
Posted on 12/22/15 at 10:40 pm
Making chicken and sausage gumbo on Christmas Eve and I was wondering if anyone ever does just the dry roux or toasted flour roux minus the oil?
Looking to save some calories where I can and I usually do a cup or more of oil and that would knock out over 1000 calories in the dish
Just curious how different the taste is?
Looking to save some calories where I can and I usually do a cup or more of oil and that would knock out over 1000 calories in the dish
Just curious how different the taste is?
14
Posted on 12/22/15 at 10:43 pm to dallastiger55
Cutting calories eating gumbo on Christmas Eve. There is something really wrong with you.
Posted on 12/22/15 at 10:43 pm to dallastiger55
There's not that much oil per serving, though. You could also reduce the amount of oil in the ratio. Many folks use more flour than oil.
I've never made it with browned flour. Don't think the flavor would be the same, but if you don't mine sacrificing that, I don't think it would be bad. I'm sure there are people here who have made it. I can't recall who has done it.
I've never made it with browned flour. Don't think the flavor would be the same, but if you don't mine sacrificing that, I don't think it would be bad. I'm sure there are people here who have made it. I can't recall who has done it.
Posted on 12/22/15 at 11:21 pm to dallastiger55
Forget the sausage and make a chicken file' gumbo (no roux)
Posted on 12/23/15 at 12:32 am to dallastiger55
I always skim the top oil after the gumbo has settled.
Posted on 12/23/15 at 1:26 am to dallastiger55
It surely isn't the that much as far as calories.
Posted on 12/23/15 at 6:43 am to dallastiger55
My dad has been doing the dry roux and it really is not much different in flavor surprisingly. Its pretty damn good.
Posted on 12/23/15 at 7:50 am to dallastiger55
Gotta use oil to make a proper roux,
I always do this as its simmering down, you can get a good bit of the oil out this way.
quote:
I always skim the top oil after the gumbo has settled.
I always do this as its simmering down, you can get a good bit of the oil out this way.
Posted on 12/23/15 at 9:02 am to dallastiger55
My mother has long used the browned flour dry roux method, and it's damned good. I'm not sure how she incorporates it. Don't knock until you try it.
When I was learning to cook, I made some gumbos in a crock pot that used the Tonys gravy/roux powder. I whisked it into water in a bowl, then poured it over the meat and veg. It was surprisingly good for college student cooking.
When I was learning to cook, I made some gumbos in a crock pot that used the Tonys gravy/roux powder. I whisked it into water in a bowl, then poured it over the meat and veg. It was surprisingly good for college student cooking.
Posted on 12/23/15 at 9:47 am to dallastiger55
quote:
dallastiger55
Ok well if you want to learn how to make chauvin-style file' gumbo (no roux) let me know. Pretty much the healthiest gumbo on the planet.
Posted on 12/23/15 at 9:50 am to dallastiger55
Paul Prudhomme has a rouxless gumbo recipe in his Fork in the Road cookbook.
I've used that method for years and you can't taste a difference
I've used that method for years and you can't taste a difference
Posted on 12/23/15 at 12:34 pm to dallastiger55
I've been making gumbo with oil-less roux for years - got the recipe from a Holly Clegg cookbook. Oven at 350, about a cup of flour on a cookie sheet. Bake for about 15 minutes, then stir four around, bake in 10-15 minute increments - stirring flour around the cookie sheet. I saute the onions, etc. in a small amount of olive oil - then add browned flour in small amounts. Also then start adding chicken stock slowly and stir really good. The rest of the recipe is no different than a regular gumbo. I get TONS of compliments and family always requests gumbo around the holidays. 
Posted on 12/23/15 at 2:44 pm to dallastiger55
My grandmother was Creole/Acadian. She made her Roux with no oil. She taught my Mother & my Mother taught my Wife this method. Best that I ever had. It's labor intensive though. Cast iron skillet on medium heat. Constant stirring for about 45 minutes.
Posted on 12/23/15 at 2:48 pm to dallastiger55
Before leaving out oil I'd drop the sausage and make a chicken or turkey leftovers gumbo.. and remove the skin from the chicken. It's really not that much fat per serving.
Posted on 12/25/15 at 12:32 am to dallastiger55
Glad it turned out for you. I've been using the dry roux for years. I stopped making my own and just started buying it in a jar...it stinks my kitchen up too much. I whisk it into hot water in a red solo cup to make a slurry and add it to my stock. You can make the gumbo darker by browning the meat/veggies more before pouring in the stock.
ETA: If you buy it, look for one with little or no salt. If it has salt in it, don't add salt to your gumbo until it's almost done and you tasted it.
ETA: If you buy it, look for one with little or no salt. If it has salt in it, don't add salt to your gumbo until it's almost done and you tasted it.
This post was edited on 12/25/15 at 12:34 am
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News