Favorite gumbo shortcuts

Yeah, it’s Kary’s Roux from a jar. Cook it down a little more before adding sausage and veg into cook with it. Add your stock and rotisserie chicken (another shortcut) and let it simmer

I'm not from LA, but I just do a whole bunch of roux at once on a bored night.

Then put it in the fridge in a sealed container and use it as I need it. Keeps forever basically.

Did we ever come to a consensus on how much oil and flour it takes to equal one jar of roux?

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High heat and keep it moving. Roux is done in 10 minutes.

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I'm good at making the roux. However, I suck at the next step and my roux keeps separating. Very frustrating.

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However, I suck at the next step and my roux keeps separating.

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You've got to add stock to roux. But first heat the stock, not boiling, but still hot. About the temp you would eat chicken noodle soup at.

Then add 2-3 ladles at a time and incorporate before adding more until it is more liquid then gravy like consistency.

Then you can just add the rest of the stock.

Cold stock will separate in a heartbeat though.

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Did we ever come to a consensus on how much oil and flour it takes to equal one jar of roux?

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I don't know about a consensus, but I did the experiment. I can tell you 1 cup of flour plus 1 cup of oil makes 1 1/3 cups of roux, plus about a tablespoon of excess oil.

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What’s up w/ adding Worcestershire to gumbo?

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No clue. My mom liked to add that stuff to red beans. It was weird, but not terrible.

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I can tell you 1 cup of flour plus 1 cup of oil makes 1 1/3 cups of roux, plus about a tablespoon of excess oil.

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That’s good to know. I’ll have to measure out how much is in a small jar next time I go to use it.

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You've got to add stock to roux

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You absolutely don’t

What Rat said. Rotisserie Chicken and BTB Chicken base.