Gumbo roux ratio question

For 5 gallons, I would look at 3 cups of flour to 2 cups of oil.

I don’t know what box roux is, but I’d suggest jarred over that.

This is also a little pricey but good.

Cajun CJ's Gourmet Gumbo

look it up on amazon.

i've sworn off seed and vegetable oils ESPECIALLY for roux. it costs a little more but if i dont have any bacon grease handy i buy a jar of duck fat.

animal fats ftw, i wouldnt even consider buying a jarred roux with some cheap arse 'mystery' oil as base.

i'm going to the trouble to make a nice gumbo and my own roux, no way i'm using crisco or wesson

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i've sworn off seed and vegetable oils ESPECIALLY for roux

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All the more reason to use dry roux over jarred roux.

Dry roux is just toasted flour. You can use whichever fat you prefer.

A 4 cup roux should be plenty (better to have more roux than not enough), so make a 4 cup flour to 3 cup oil and make your roux early.

If you don't want to make the roux, buy 2 big jars of Kary's or Savoie's roux and follow directions for roux to water ratio if you don't know how to eyeball it.

If a dry roux, Guidry's has a great gumbo in a bag (dry roux) as you just follow directions on the bag. This dry roux blend is already seasoned, just have to adjust (if needed extra seasoning) for final seasoning towards the end of the cook. 1 bag is 6.5 oz. and you need to add this to 1 gallon of water, so you need to buy 5 bags if you use this. After 30-40 minutes medium boiling, add your chicken & sausage or seafood and cook another 30-40 minutes.

I still don't understand the "cutting corners".

Making a roux in the oven, even a big batch, is pretty damn idiot proof.

Also, making gumbo in advance is so easy and is better 1-2 days later.

Mamma Paul's is fine for the people of Louisville. I would do 5 packs and call it a day. Get a jar of roux on standby and if you don't think its thick enough add some more roux (to your boiling hot stock) to thicken it.

Also, you can make a nice dark roux in 10 minutes, that bs about having to stir for an hour is antiquated and outdated, turn up the med high and stir.

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i havent used this technique; i love to carmelize my onions in the hot roux before integrating it with the stock. how do you do that with oven roux?

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Take it out of the oven when it reaches the color you desire and add your onions/trinity whatever on the stove and continue on. That's what I do.

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so its a fully integrated roux? why did i think this was just browning the flour without oil?

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I don't know. It's a full roux. Measurements are the same. Nothing different except I cook it in the oven until I get to the color I want, take it out and add your onions or trinity to saute or in whatever order you usually do it.