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re: Do you cook your trinity before or in the roux?
Posted on 11/2/25 at 5:48 pm to TigerBait1971
Posted on 11/2/25 at 5:48 pm to TigerBait1971
Browning it really adds some flavor. Plus if you add the sausage too soon it loses its flavor
0
Posted on 11/2/25 at 9:41 pm to jamiegla1
In the roux
Posted on 11/3/25 at 12:04 am to Tomcat
quote:
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.
Too much bell pepper can make a dish bitter. I go heavy on veg, and I've had it happen a couple of times. But I've never heard that cooking them in the roux v. separately had anything to do with it.
Posted on 11/3/25 at 1:13 am to jamiegla1
I always add the trinity into my roux AFTER letting it cool for 5-10 minutes.
One time years ago, I added my veggies directly into a scalding hot roux and smoked out the house/burned my roux. Never again.
One time years ago, I added my veggies directly into a scalding hot roux and smoked out the house/burned my roux. Never again.
Posted on 11/3/25 at 11:26 am to Twenty 49
Also, bell peppers will burn quicker than onions, so add them to the roux after the onions have cooked in the roux a bit.
The moisture in the vegetables, especially the onions, will cool down the roux significantly and stop its browning.
The moisture in the vegetables, especially the onions, will cool down the roux significantly and stop its browning.
This post was edited on 11/3/25 at 12:46 pm
Posted on 11/3/25 at 11:55 am to jamiegla1
Can anyone break down the exact process for doing a roux in the oven? Making another gumbo next week and did it in the cast iron on the stove last time.
Posted on 11/3/25 at 12:10 pm to KosmoCramer
quote:
did it in the cast iron on the stove last time.
So when you get the flour and oil stirred together to the consistency you want, just stick the cast iron in the oven on 375-400 deg. That's really it. You can reach in and stir it around every 30 minutes or so, but it is not all that necessary. When it gets dark as you want it, stir in you onions. Back in the oven for about 10 minutes, then add bell peppers and celery until soft. Add the hot roux to hot stock.
Posted on 11/3/25 at 12:20 pm to LSUballs
Iverstine's makes their roux in the oven.. and I'm pretty sure Gris Gris did too. That's how my mom made it.
If I'm making the roux, I'll add vegetables after the roux. If I'm using jarred roux, I add the roux to the vegetables after they're sautéed.
If I'm making the roux, I'll add vegetables after the roux. If I'm using jarred roux, I add the roux to the vegetables after they're sautéed.
This post was edited on 11/4/25 at 11:49 am
Posted on 11/3/25 at 1:27 pm to Twenty 49
I used to include bell pepper trimmings (along with other veggie trimmings and bones) in my homemade stocks. I had a friend who went to culinary school tell me not to include them because they can make the stock bitter. I have learned many things from him over the years.
Posted on 11/3/25 at 8:15 pm to jamiegla1
Roux, then trinity. The vegetables do slow down the roux process, BUT! If you’re doing the real dark stuff, be careful because they don’t stop it completely.
Posted on 11/4/25 at 7:44 am to J_Bo
quote:
bell pepper trimmings
Green bell pepper is bitter. I don't like it in meats to make a gravy.
Garlic powder also gets bitter if it's put on meats before the meat's browned. It burns easily.
Posted on 11/4/25 at 8:53 am to jamiegla1
I usually make a roux, add onions, bell peppers, celery when it gets close to the color I want. Then cook the veggies in the roux, getting it to the final color. That is what my grandma did, so is how I learned…
Posted on 11/4/25 at 11:04 am to SlickRick55
quote:
Roux, then trinity. The vegetables do slow down the roux process, BUT! If you’re doing the real dark stuff, be careful because they don’t stop it completely.
I seem to be in the minority here so I'll explain my logic.
I do the roux in the oven so I have really good control over it. I usually pull it out a little early and it continues to brown a bit while its cooling off. By the time the extra oil has separated, the roux below is just right.
Since the roux takes a long time in the oven, I am making my stock and browning the sausage.
I pull the sausage out of the pot and let it drain on a wire rack. Then I drain some fat and dump in the trinity. I use lots of it, too. I cook that down in the sausage fat, scraping the fond off the bottom. I actually cook them down until theyre really soft and brown. I actually like okra in mine so i throw it in here and cook off the slime. Then I add my roux and start adding the stock. Then the sausage goes back in. I let that simmer for an hour and at the very end, shut off the heat and throw in the chicken that I used to make the stock.
I may try adding the trinity to the roux next time just to see how it comes out
This post was edited on 11/4/25 at 11:50 am
Posted on 11/5/25 at 8:25 am to jamiegla1
I don't brown the smoked sausage. There's no need to. It's already cooked and you lose flavor by browning and draining what little fat there is in the smoked sausage.
Drop the cut sausage in your gumbo 40 minutes after the chicken's boiled in the roux.
Drop the cut sausage in your gumbo 40 minutes after the chicken's boiled in the roux.
This post was edited on 11/6/25 at 8:52 am
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