Thanks for update. So is that the savoies instant roux mix that comes in a canister? I have some of that but never used. Did you use just like you would flour? Or if different would you mind sharing your steps? Have Brent thing different GF flours for a while and still looking for better options. Thanks!

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Posted by JGood

Baton Rouge

Member since May 2016

795 posts

Posted on 2/18/19 at 12:43 pm to josecanseco

Yessir! It's the one I linked on amazon.
It's a powdered roux, so no need for oil! Roasted my chicken @375 (was almost fully cooked), browned the trinity, browned smoked sausage. Set all that aside, bring water to boil, add roux powder (measurements are on canister), stir and simmer for 30 minutes until fully emulsified, add in chicken, sausage, veggies, let simmer. I let it simmer for 3 hours because I like the chicken bone, meat, tendons to break down and really immerse into the gumbo. That's why I don't use the chicken broth and use water instead.

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Posted by JGood

Baton Rouge

Member since May 2016

795 posts

Posted on 2/18/19 at 3:02 pm to josecanseco

Forgot to add. I looked to see what kind of flour they used, and it's potato based, so I imagine that's why it took a while for it to thicken up when I added it in.

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Posted by USEyourCURDS

Member since Apr 2016

12063 posts

Posted on 2/18/19 at 3:07 pm to josecanseco

(no message)

This post was edited on 6/28/19 at 12:51 pm

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Posted by JodyPlauche

Baton Rouge

Member since Aug 2009

8791 posts

Posted on 12/8/23 at 1:02 pm to JGood

quote:
JGood

Try mixing the flour with some water to smooth it out before added it to the gumbo.

We have been using the Gluten-free Savoie's Roux for years and its excellent.

Go to the 9:00 minute mark if you want to see and example.

LINK

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Posted by geauxnc0308

pineywoods of ET

Member since May 2008

537 posts

Posted on 12/8/23 at 1:32 pm to eudoraricker1