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re: How did I mess up my gumbo? First time making
Posted on 10/3/24 at 7:54 pm to WeagleEagle
Posted on 10/3/24 at 7:54 pm to WeagleEagle
I always put okra in my C&S gumbo. It’s what I grew up on and like how it thickens it up. I leave my okra whole and not chopped so people can pick it out if they don’t want it.
You’ll never find 2 people that do their gumbo the same. That’s what makes it great.
You’ll never find 2 people that do their gumbo the same. That’s what makes it great.
0
Posted on 10/3/24 at 8:00 pm to thegreatboudini
Had shrimp in it too just didn’t have a pic of that. Had some okra from the garden that needed to be used tho that’s why I added it
Posted on 10/3/24 at 8:01 pm to Dead Mike
Bought the flour last week
Posted on 10/3/24 at 9:16 pm to auzach91
quote:
I will say that roux was a bitch to make. Left side of my back is on fire right now
Pro tip- Make your roux in the microwave, just stir a total of 20 seconds max during each check point.
I just made a roux 3 days ago and it was a 4 cup roux:
Exact method:
In a Pyrex bowl- 4 cups flour & 3 cups of oil (Ratio- 1 cup flour to 3/4 cup oil)
Mix until most of the fish eyes are diluted
Microwave 10 min. check and stir a few seconds
Microwave 5 min. stir a few seconds
Microwave 5 min. stir a few seconds
Microwave 3 min. stir a few seconds
Microwave 1 min. stir a few seconds
Total 24 minutes in my microwave for a bit darker than peanut butter, then when you take it out, it browns a bit more, so final color was exactly like I wanted.
Your microwave might be stronger or weaker but around 24 min. for 4 cups. When I do 3 cups its a bit shorter and when I do 5 cups it takes about 25-26 min. so it is consistent.
Let cool on cabinet, then transfer to a jar or whatever and store in fridge for when you need it. Oil comes to the top which OK to keep it moist and not too dry. When I used to use 1-1 ration, I had too much oil, but I would use that to brown trinity when I would make a shrimp & lump crabmeat fricassee.
Posted on 10/4/24 at 9:12 am to auzach91
Don't add trinity directly to the roux. Once you get your water boiling, stir in the roux until it's all dissolved.
Then add in the trinity.
Then add in the trinity.
Posted on 10/4/24 at 9:30 am to auzach91
My roux always turns a little darker when I add the trinity.
Skim oil before serving.
I add roux by spoonfuls to simmering stock, but adding simmering stock to roux by ladles is fine.
If your roux burns, you will know it. You'll see black flecks in it and you will definitely know it from taste.
Clean your stove top.
Skim oil before serving.
I add roux by spoonfuls to simmering stock, but adding simmering stock to roux by ladles is fine.
If your roux burns, you will know it. You'll see black flecks in it and you will definitely know it from taste.
Clean your stove top.
This post was edited on 10/4/24 at 9:31 am
Posted on 10/4/24 at 9:57 am to geauxpurple
quote:
The roux and stock always separate before coming back.
Does it? If add a ladle of hot stock in at a time and whisk, I've never had it break. I've only had it break when I added the stock too quickly without stirring properly.
OP, my only advice is to watch your oil to flower ratio. It took me longer than I care to admit that I should have added more flour to my rouxs. A 1:1 ratio can still end up really greasy. Another grease offender can be your sausage choice. There are some pretty high-fat sausages out there that will turn your gumbo into a Deepwater Horizon.
Posted on 10/4/24 at 10:29 am to BottomlandBrew
the more you cook your roux, the thinner it gets, so add more flour next time. If you had stopped at the last photo before your darkest, I think you would have been ok and less greasy.
Posted on 10/4/24 at 10:54 am to Gris Gris
quote:
My roux always turns a little darker when I add the trinity.
That's my experience. I would have started adding veggies when the roux hit your picture 4, which is like milk chocolate. When you dump in the onions and bell pepper, the roux gets darker quickly when the liquid is released by the veggies. I have never gone quite as dark as you did, although jar roux certainly looks as dark.
The best thing about gumbo is that there are more ways to make it taste good than there are to screw it up.
This post was edited on 10/4/24 at 10:55 am
Posted on 10/4/24 at 12:44 pm to auzach91
quote:
I will say that roux was a bitch to make. Left side of my back is on fire right now
1) You need more stock. Looks like your half roux, half stock, and that's going to make for a very thick gumbo.
2) A tip that i use when making roux. Use a high temp oil, like Grapeseed oil. Heat it on medium high to high right up to smoke point, when you see that first whiff of smoke. Then add your flour and stick constantly for about 10-15 minutes. When it's the color you want, add the vegetables and continue, then add your stock. For 1 cup oil to 1 1/4 cup flour, you want anywhere from 10-14 cups of stock (I go with 12). Make sure you are seasoning your gumbo as it's cooking.
Posted on 10/4/24 at 1:43 pm to auzach91
Looks good to me. What was wrong with the taste?
Posted on 10/4/24 at 3:51 pm to auzach91
I have gone to 1.5 cup flour to 1 cup oil. Works great. Not greasy.
I get mine going pretty fast on med to med- high heat and stir good and it only takes like 20-25 mins. It doesn’t need to take that long. When it gets pretty dark I throw in trinity directly and keep stirring. It gets browner, usually very dark.
I also just throw in room temperature broth all at once when the veggies are done, Always mixes fine, no need to heat up broth. I think you did fine except prob need to add some broth. I usually use 8-12 cups depending on how much meat I add.
I get mine going pretty fast on med to med- high heat and stir good and it only takes like 20-25 mins. It doesn’t need to take that long. When it gets pretty dark I throw in trinity directly and keep stirring. It gets browner, usually very dark.
I also just throw in room temperature broth all at once when the veggies are done, Always mixes fine, no need to heat up broth. I think you did fine except prob need to add some broth. I usually use 8-12 cups depending on how much meat I add.
This post was edited on 10/4/24 at 4:02 pm
Posted on 10/4/24 at 4:06 pm to Gris Gris
quote:
Clean your stove top.
that’s all from that cook. No need to clean in multiple times in a single cook. Had already made the sausage and chicken and heated up a little steak while I waited
Posted on 10/4/24 at 5:42 pm to auzach91
1. A little burnt is burnt.
2. This roux was burned, because:
3. Roux was too hot when you added your trinity. The veggies are actually what burned. I’ve done this before… once…. Lesson learned.
4. Let your roux/seasoning vegetables/stock roll for at least an hour before adding proteins (or return proteins if previously browned.
5. Probably best to brown proteins (including sausage), remove meat, and use that as a part of the fat component for the roux.
6. Roux should take at maximum 30 minutes. You probably needed slightly more flour for the amount of oil you used, and could have been higher heat, but let it cool some before adding trinity.
2. This roux was burned, because:
3. Roux was too hot when you added your trinity. The veggies are actually what burned. I’ve done this before… once…. Lesson learned.
4. Let your roux/seasoning vegetables/stock roll for at least an hour before adding proteins (or return proteins if previously browned.
5. Probably best to brown proteins (including sausage), remove meat, and use that as a part of the fat component for the roux.
6. Roux should take at maximum 30 minutes. You probably needed slightly more flour for the amount of oil you used, and could have been higher heat, but let it cool some before adding trinity.
Posted on 10/4/24 at 6:36 pm to GusMcRae
I wondered was his roux too hot. I use the trinity to cool off the roux, but from what I saw his roux may have been too hot when he added hos veggies. Of course, I could be wrong, especially when I was not there to watch, and speculation is easy to do in post game comments.
Posted on 10/4/24 at 7:15 pm to auzach91
I always use butter for the fat component. If you believe your gumbo is too oily then you can cool it down and then refrigerate it overnight. The butter hardens and you can scoop it out.
I always make my gumbos the day before because the flavors meld. Butter makes a better tasting roux.
I always make my gumbos the day before because the flavors meld. Butter makes a better tasting roux.
Posted on 10/4/24 at 8:26 pm to kayjay
I wanted to use butter but kept reading it’s not good for a gumbo. I don’t like using seed oil but did it anyways
Posted on 10/4/24 at 8:29 pm to GusMcRae
Idk how the oil was too hot. I kept it on like 2.5 the whole time. Never changed it. Appreciate all the advice though. Already looking forward to redeeming myself on my next one.
Posted on 10/4/24 at 8:41 pm to Zappas Stache
quote:
There is your problem. Stock should be almost boiling and put in 1 ladle and stir. Repeat until all stock is in. I personally add the roux/trinity to boiling stock a ladle at a time.
yeah best bit of advice i’ve gotten on here.
Posted on 10/4/24 at 8:42 pm to auzach91
people use like duck fat and say it’s the best
butter is probably gonna burn.
Also, you can cook a roux faster, you just gotta watch it and stir like crazy.
it’s riskier but an hour fifteen is a chore
butter is probably gonna burn.
Also, you can cook a roux faster, you just gotta watch it and stir like crazy.
it’s riskier but an hour fifteen is a chore
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