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Started By
Message
Gumbo Troubleshooting
Posted on 11/30/15 at 12:02 pm
Posted on 11/30/15 at 12:02 pm
I've been making a chicken and andouille gumbo for years now and I have always had the same problem.
I follow Paul Prudhomme's recipe pretty much to a T and get my roux to a nice reddish, dark brown/black color. While the gumbo comes out fantastic and the flavor is always on point, I can never seem to get the roux/trinity mixture to fully dissolve.
I've tried adding the roux to boiling stock spoonful by spoonful. I've tried adding boiling stock to the roux. Nothing seems to work.
I have noticed that when I add okra, it kind of acts like a binding agent and helps everything get incorporated, but I can never get the roux fully dissolved.
Am I missing something or is there anything else I can do?
I follow Paul Prudhomme's recipe pretty much to a T and get my roux to a nice reddish, dark brown/black color. While the gumbo comes out fantastic and the flavor is always on point, I can never seem to get the roux/trinity mixture to fully dissolve.
I've tried adding the roux to boiling stock spoonful by spoonful. I've tried adding boiling stock to the roux. Nothing seems to work.
I have noticed that when I add okra, it kind of acts like a binding agent and helps everything get incorporated, but I can never get the roux fully dissolved.
Am I missing something or is there anything else I can do?
9
Posted on 11/30/15 at 12:20 pm to Nuts
quote:
roux/trinity mixture to fully dissolve.
What? Are you saying your roux doesn't dissolve or are you expecting your trinity to disappear into the stock, never to be seen again?
Posted on 11/30/15 at 12:21 pm to Nuts
quote:
I can never seem to get the roux/trinity mixture to fully dissolve.
Seems more like a magic question, rather than a gumbo problem.
Posted on 11/30/15 at 12:24 pm to Nuts
You need to let your roux cool down more before adding to the stock, or else the oil and flour in the roux will separate and not mix well. I've had this problem before. When you finish cooking your roux, add the trinity to it and mix it in good. You can move the roux to a bowl for faster cooling. It doesn't need to be cold, but you know it's ready when the roux is thick and you can't see the oil any more.
You can also chill your chopped veggies ahead of time, then add to the roux for faster cooling.
You can also chill your chopped veggies ahead of time, then add to the roux for faster cooling.
This post was edited on 11/30/15 at 12:27 pm
Posted on 11/30/15 at 12:30 pm to BRgetthenet
quote:
Dissolve?
Prudhomme's term taken from the recipe, not mine.
The roux and stock never seem to incorporate. This makes sense since the roux is oil and the stock is water, but whenever I do it there seems to be a pretty severe separation between the roux and the stock; they don't want to mix and I can't get a uniform consistency or coloration.
Posted on 11/30/15 at 12:33 pm to SUB
quote:
You need to let your roux cool down more before adding to the stock, or else the oil and flour in the roux will separate and not mix well.
Perfect, this makes sense; thanks for the tip.
Will try it next time.
Posted on 11/30/15 at 12:37 pm to Nuts
You can save it despite what people will say. May take a day or two. Stir the hell out of it with a whisk (key) while it's still on the fire. Keep cooking on low and stirring. Skim top as needed. Refrigerate overnight, skim in the morning. Return to heat and stir some more. If it's not taking late on day 2 then there is no hope
Posted on 11/30/15 at 12:42 pm to Nuts
quote:
I can never get the roux fully dissolved.
what are you, Nuts?!?
i'm here all week
Posted on 11/30/15 at 12:49 pm to Nuts
quote:
roux/trinity mixture
Does the roux layer out in your broth? Or are you saying the vegetables don't break down?
Posted on 11/30/15 at 12:51 pm to Nuts
quote:
Perfect, this makes sense; thanks for the tip.
Will try it next time.
Well, when you add the vegetables to the roux, that in itself, cools down the roux. I've never had a problem with my roux not mixing well with my stock. I cook my roux, get it to the color and consistency i like, then add the veggie's and cook until they are soft, then i add the stock, stir, then add the meat, stir, and let cook for 1-2 hours.
Posted on 11/30/15 at 12:52 pm to LSU0358
quote:
Does the roux layer out in your broth? Or are you saying the vegetables don't break down?
The roux layers out. No issue with the vegetables breaking down.
Posted on 11/30/15 at 1:09 pm to Nuts
I'm assuming you are talking about the roux separating (when you mix in stock the roux clumps and doesn't mix in with the stock well)?
Posted on 11/30/15 at 1:15 pm to Nuts
quote:
The roux layers out.
I'm not real sure what that means unless it's not incorporating into the stock.
I made PP's fried chicken and andouille version over the weekend. I always get the roux to the color I want, add the trinity, saute it a bit, cut the fire and stir it into the simmering stock. I don't cool anything. The roux is still pretty warm when added because it goes straight in after cooking the trinity in it. Are you cooking the trinity in the roux too long perhaps?
Posted on 11/30/15 at 1:17 pm to JasonL79
Bigger pot, higher temp, aggressive stirring.
Posted on 11/30/15 at 1:22 pm to SUB
quote:
You need to let your roux cool down more before adding to the stock,
If started doing this even though I never had a problem with it "separating." I found I get most of the excess oil out that accumulates on top of the finished gumbo.
Posted on 11/30/15 at 1:27 pm to fightin tigers
whisk, whisk, whisk, then whisk for another 20 mins as fast as you can. then whisk some more.
Posted on 11/30/15 at 1:40 pm to Nuts
Not really sure what your problem is, can you take a picture of your gumbo and post? It may clear up any confusion if we all can see it.
Posted on 11/30/15 at 1:48 pm to Nuts
Mix hot roux with cold stock or cold roux with hot stock.
Posted on 11/30/15 at 2:06 pm to bdevill
add your roux to the boiling stock
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