Gumbo help

add hot stock to hot roux

good luck with that

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add hot stock to hot roux

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And add a little at a time. Stir like hell.

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Hmmmmmm, has always worked for me. That's weird.

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i'm not saying it impossible that way...

but it's going to be a lot easier to mix hot water/stock with hot oil/roux

You can add stock at room temp. Just incorporate it a little bit at a time. Never had an issue with clumping.

I swear, I've made hundreds of gumbo's. I was told about the cold liquid to hot roux a long time ago by my grandmother and I've never tried to prove her wrong. I've also never done the "add a little at a time" thing either, unless adding about 3-4 cups at a time falls into that procedure.

Must be my old worn down, kinda rusty spoon I use that's magic!

Lay low on the salt until you've made it and you can taste it for salt. Remember that the sausage has salt in it.

I looked at Emeril's recipe and it doesn't call for seasoning the chicken before boiling it nor does it call for Tony's or the rustic rub. Am I looking at the wrong recipe? If not, I think you may have over salted. I'm not sure why you would need either the Tony's or the rustic rub.

The general rule for roux to liquid is one is hot and the other is cool, but I don't do that with gumbo. I just never have. My stock is always simmering and the roux is at least warm if not hot. I usually start adding it as soon as the trinity has sauteed in the roux to my liking. I add roux to the stock, but you can add stock to the roux. Works either way. I add it slowly, stirring between each addition. I've never had the roux clump.

You may enjoy trying Paul Prudhomme's original recipe sometime in the future.

LINK

Used simmering chicken stock, added little at a time. Still clumped up little, but broke down when brought to boil.

First of ditch the tonys. I don’t know any good chef that cooks with that crap

Next just add it slow. Don’t add more until the one before is stirred in

I mean if I’m dusting food at the camp or just a quick season bbq’ing by the pool yea.

But for recipes that require specific spices such as gumbo or other more intricate dishes leave that stuff in the pantry. It really should never replace salt in any dish but that’s just me T