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re: Gumbo roux ratio question
Posted on 9/11/24 at 1:41 pm to CAD703X
Posted on 9/11/24 at 1:41 pm to CAD703X
I've never done microwave roux, but mainly because I couldn't do enough at one time. I don't know that I'm capable of making a small amount of gumbo. It's usually about 5 gallons, though I did make a 12 quart last year for someone's office. I had to use a smaller pot to control myself. 
1
Posted on 9/11/24 at 1:45 pm to ChestRockwell
quote:
Karys seems like the easiest way. Appreciate everyone's suggestions.
Like Dubai said, Kary's is great. I use it often. I'd double the roux to liquid ratio on the jar instructions though. But I like a roux-heavy gumbo.
Posted on 9/11/24 at 1:48 pm to Gris Gris
my goodness!! what's the size of the container you're putting into the oven? i just use one of my larger pyrex bowls.
so many questions...
so many questions...
Posted on 9/11/24 at 2:27 pm to CAD703X
I don't cook the gumbo in the pot I make the roux in. I add roux to simmering stock in my stock pot.
I vary on what I use. Sometimes, a big cast iron chicken fryer skillet or a Magnalite chicken fryer skillet or a Lodge enameled pot. Just depends on whether I'm making fried chicken gumbo or smoked chicken/turkey gumbo at the time.
I vary on what I use. Sometimes, a big cast iron chicken fryer skillet or a Magnalite chicken fryer skillet or a Lodge enameled pot. Just depends on whether I'm making fried chicken gumbo or smoked chicken/turkey gumbo at the time.
Posted on 9/11/24 at 2:40 pm to Rouge
Was implying the "economical, simple, and time consuming". It's next Saturday after the races finish at Churchill. I'll be sleeping till LSU kicks off
Posted on 9/11/24 at 4:09 pm to Gris Gris
quote:bookmarked for if i ever need to make a huge batch of gumbo
I vary on what I use. Sometimes, a big cast iron chicken fryer skillet or a Magnalite chicken fryer skillet or a Lodge enameled pot. Just depends on whether I'm making fried chicken gumbo or smoked chicken/turkey gumbo at the time.
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