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Message
re: How much Roux?
Posted on 12/23/23 at 7:52 pm to Stadium Rat
Posted on 12/23/23 at 7:52 pm to Stadium Rat
I might be the worst person in the world to ask, I don’t even know how much liquid is in the pot, (trying to keep track on this one for you, and me). I also make a flourless gumbo for some gluten free family, so my perception of the gumbo “body” or “viscosity” is way off from a low extreme.
I think I remember an Alton Brown Good Eats episode on it from way back in the day, pretty sure it was not gumbo related though.
I know when I make a sausage gravy to feed a 3-4 people it can probably be done with a teaspoon or so of flour, and I feel like I just keep adding milk and it stays the same thickness. Obviously not apples to apples, but I don’t have much else to go off of.
Mostly I was 1/2-3/4 of a bottle of bourbon deep and was being a smartass, because I think as long as your food is salted well enough but not too salty, and you don’t have crunchy rice, mushy rice or scorched beans, you’re going to make most people happy.
I think I remember an Alton Brown Good Eats episode on it from way back in the day, pretty sure it was not gumbo related though.
I know when I make a sausage gravy to feed a 3-4 people it can probably be done with a teaspoon or so of flour, and I feel like I just keep adding milk and it stays the same thickness. Obviously not apples to apples, but I don’t have much else to go off of.
Mostly I was 1/2-3/4 of a bottle of bourbon deep and was being a smartass, because I think as long as your food is salted well enough but not too salty, and you don’t have crunchy rice, mushy rice or scorched beans, you’re going to make most people happy.
0
Posted on 12/24/23 at 2:01 pm to Stadium Rat
quote:
Typically, gumbo has a liquid-to-roux ratio between 20 to 1 (thin) and 6 to 1 (thick). If you do a little figuring, you can dial it in to your taste. I like it about 7 or 8 to 1.
2 gallons of water/stock 3 cups of flour in a 5 gallon pot for about an 11:1 ratio
Posted on 12/24/23 at 5:38 pm to Citica8
quote:Looks awesome!
2 gallons of water/stock 3 cups of flour in a 5 gallon pot for about an 11:1 ratio
Posted on 12/25/23 at 6:28 pm to Stadium Rat
Made a 6 quart gumbo today that worked out to 13.3 to 1 and looked about the same thickness as yours:
This post was edited on 12/25/23 at 6:46 pm
Posted on 12/25/23 at 10:58 pm to Farmtiger
1 Whole jar. One Onion mix container 5 Chicken Stocks perfect every time. FTW.
This post was edited on 12/25/23 at 11:01 pm
Posted on 12/26/23 at 3:35 am to Farmtiger
I Generally try to make 2 qt gumbos so one cup of roux is pretty spot on. I generally use one cup of flour and 3/4 cup of oil and butter combo.
Posted on 12/26/23 at 8:43 am to fischd1
quote:
I Generally try to make 2 qt gumbos so one cup of roux is pretty spot on. I generally use one cup of flour and 3/4 cup of oil and butter combo.
i do a cup of oil and a heaping cup of flour for roughly 7 cups of stock.
Posted on 12/26/23 at 8:44 am to Stadium Rat
My 12 qt cast iron pot requires a 1-1/2 cup fat to approx 1 2/3 cup flour, maybe a tbsp or so more flour as my measurements are not exact. Cook until roux is dark chocolate colored. After veggies, sausage and poultry added back I top off with stock that is rendered from smoked carcass. I've never actually measured the amount of liquid, just top off until pot is almost full. 
Posted on 12/26/23 at 12:32 pm to CAD703X
quote:This is fairly thin - 16 to 1.
I Generally try to make 2 qt gumbos so one cup of roux is pretty spot on. I generally use one cup of flour and 3/4 cup of oil and butter combo.
quote:This one is very thick - 7 to 1.
i do a cup of oil and a heaping cup of flour for roughly 7 cups of stock.
Posted on 12/27/23 at 9:39 am to Farmtiger
Never measure and just go by sight. I can spoon up a spoonful and tell of I need to add more roux or more water
Posted on 12/27/23 at 8:16 pm to MikeBRLA
quote:
And the you add the tomatoes right?
Oh yea….red and green
Posted on 12/28/23 at 10:05 am to el Gaucho
quote:
Take your meat and batter it with a seasoned flour then fry your meat in butter. Set aside the meat
The remaining batter is how much you need for the roux
You're frying your chicken and sausage for gumbo? What do you do when cooking a seafood gumbo?
Posted on 12/28/23 at 7:12 pm to Farmtiger
Depends on how dark you cook your roux. The darker it is, the less thickening power it has. I cook a very dark roux for seafood gumbo. For one gallon of stock use 3 cups of fat (I use butter) to 4 1/2 cups of flour.
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