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Gumbo rationing questions stock to roux?
Posted on 11/24/22 at 10:04 am
Posted on 11/24/22 at 10:04 am
First off, Do most of y’all do even flour to oil? And secondly is there a go to on how many cups/quarts of stock to add for each cup of flour used in roux? I am thinking of making 2 cups of flour and 2 cups of Oil. Just wondering how much stock to add. I prefer a thicker gumbo for what it’s worth and any tips on how to make it thicker are greatly appreciated. TIA
7
Posted on 11/24/22 at 10:28 am to GravelLotinCanada
Posted on 11/24/22 at 2:16 pm to GravelLotinCanada
I have always eye balled it, but for the first time last week I measured
I use about 1.5 cups flour to a cup of oil
Made a 5 gallon chicken andouille gumbo and had 4 cups oil, 6 cups flour
Pictures are in here
I use about 1.5 cups flour to a cup of oil
Made a 5 gallon chicken andouille gumbo and had 4 cups oil, 6 cups flour
Pictures are in here
This post was edited on 11/24/22 at 3:41 pm
Posted on 11/24/22 at 11:00 pm to Tigerpaw123
That's a big batch but I use a similar ratio. Always eye ball when adding the stock and meat. Can always add more stock after if it's too thick
Posted on 11/24/22 at 11:08 pm to GravelLotinCanada
This is the answer for chicken and andouille gumbo - . One cup flour, one cup oil, 1 1/2 gallons of stock.
Posted on 11/25/22 at 11:10 am to geauxpurple
quote:This would be a VERY thin gumbo.
One cup flour, one cup oil, 1 1/2 gallons of stock.
I have over a thousand cookbooks, most from Louisiana. I did a survey of gumbo recipes and found that the range of ratios of stock to flour to be between 20:1 and 6:1.
Yours is 24:1.
Posted on 11/25/22 at 11:30 am to GravelLotinCanada
quote:
Do most of y’all do even flour to oil
No. Volumetrically you should be using more flour than oil. Its much closer in weight. 1.5:1 usually will get you close for volume.
Posted on 11/25/22 at 11:59 am to heatom2
quote:It's really not about being volumetricly equal. It's really about the comfort level of the cook.
No. Volumetrically you should be using more flour than oil. Its much closer in weight. 1.5:1 usually will get you close for volume.
It's easier to cook the roux if there's more oil, because it makes the mixture looser and easier to move around. You can always skim off the excess oil with the grease that's released from the meat in your gumbo.
This post was edited on 11/25/22 at 12:19 pm
Posted on 11/25/22 at 12:35 pm to Stadium Rat
quote:
It's easier to cook the roux if there's more oil, because it makes the mixture looser and easier to move around. You can always skim off the excess oil with the grease that's released from the meat in your gumbo.
You are correct. I just hate skimming oil lol.
Posted on 11/25/22 at 3:07 pm to GravelLotinCanada
quote:
I prefer a thicker gumbo
Gross.
Posted on 11/25/22 at 3:45 pm to GravelLotinCanada
I always use a little less oil than flour. 3/4c oil 1c flour will be plenty for a 6-7qt gumbo.
Posted on 11/25/22 at 9:51 pm to Trout Bandit
I knocked my roux out the park this year. (Subtle brag) . 1.5 cups flour to 1.5 cups oil
Posted on 11/25/22 at 10:02 pm to CE Tiger
quote:That's subtle? I'd hate to be around when you're being bragadocious.
I knocked my roux out the park this year. (Subtle brag)
Posted on 11/25/22 at 11:37 pm to Stadium Rat
Yeah that probably is a thin roux; but if the roux is extra dark and the stock is rich it comes out perfectly.
Posted on 11/26/22 at 8:56 am to GravelLotinCanada
I always use one cup of roux in a 2 qt gumbo. Works perfect.
Posted on 11/26/22 at 12:02 pm to Stadium Rat
Yes, I normally do 1 cup of flour to “up to” 1 gallon of stock, depending on what thickness is desired. Usually 12-16 cups. (16cups = 1 gal)
But if you want that almost “chicken stew gravy” consistency, aim more towards the 9-12 cup stock per 1 cup of flour.
But if you want that almost “chicken stew gravy” consistency, aim more towards the 9-12 cup stock per 1 cup of flour.
This post was edited on 11/27/22 at 8:58 am
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