Avocado and Almond in Your Gumbo?

Sounds like it will work, and much better for you

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that shite is probably stupid expensive.

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$10 a jar.

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avocado oil

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At least that’s better than the shitty vegetable oils that most people use.

I would try it

I tried to make a roux with pecan flour, and it was an abject disaster

lard makes the best roux and it’s good for you.
the small amount of flour needed makes any health hazard negligible unless you are just allergic

So no, I won’t be using that

I always use avocado oil when I make gumbo. It's not like it makes it taste like guacamole.

If you are eating Keto, the flour that makes a Roux a Roux, is a huge No-No, since Keto is no carb. The desire to lose weight, or avoid carbs for other reasons (Diabetes, GI problems, Carb digestion) makes many dishes very difficult to cook, so you make concessions.

Life is overflowing with concessions one must make and this is one of them. We all decide each day, which concessions we will make (To kill of not kill our next door neighbor's dog to keep him from taking a dump in our yard - an extreme example to make sure you understand).

I understand this is a concession you choose not to make. Not such an easy decision for others. When you eat with them, Take a small spoonfull when they are watching and then spend the rest of the meal, gently stirring your bowl, then when you leave, go buy a can of Campbell's Chicken Gumbo soup and eat it at home (Another extreme example to get my point across).

Yes, that stuff looks strange, but it the lifestyle many are forced to follow.

Peace to you brother.

I use avocado oil in my gumbo all the time. Its more expensive than vegetable oil but better for you. I just use AP flour though. I also use avocado oil as a butter substitute on toast, baked potatoes, etc.. Sprinkle a little salt on it and its pretty good.

I ordered a few jars and made gumbo with it over the weekend. I thought it had a great roux flavor and I did not notice anything strange about the texture or taste. I would recommend.

Avocado oil is ok. We use it every day. Almond flour is not so much. It has a texture and taste I do not too much care for.

To use either or both of those ingredients in a gumbo requires the dieter to make a decision how much off the classic roux recipe they want their food to taste. To some, it may be acceptable and to others not.


Edited to add - I have realized, since writing this, that I had already replied. I think I said the same thing the second time (which is good for an old fart like me). I have no problems with others using the jarred roux made with avocado oil and almond oil, because it is their gumbo, even if granny made her gumbo some other way.

I probably have given up making gumbo for an unknown time, and that works for me, too.