re: Is stock more important than roux for gumbo?

quote:

---

I’ve only added roux to stock for gumbo my entire life, but it works both ways.

---

I’ve had stock to roux gumbos separate because the stock cools down too much when going into the roux. Stock boiling helps the roux “explode” as it’s slowly being added in.

...right? Because I just sent a recipe to my coworkers saying to add roux that’s been off the heat to a boiling stock.

quote:

---

The title of this thread is misleading and you should change it. Lots of people have questions on how to mix roux and stock (hot vs cold / cooled). It seems you are just asking about people's opinions on how important a good stock is or how to make a good stock.

---

well, i'm kind of asking both, actually. but you make a good point.

quote:

---

Wait, I thought this thread was about using homemade stock? OP was kind of all over the place

---

well, i was trying to kill two birds with one stone and apparently it didn't work out too well

In answer to your stock v roux question, I think roux rules (in certain gumbos) and here's why.

A light roux doesn't do it for me no matter how good your stock is.

I've had plenty of gumbos made with water which were delicious. If you use good smoked chicken or turkey and good smoked sausage/andouille, you will have plenty of flavor even without a stock. In fact sometimes making a stock with the smoked bones can be a bit overpowering when the meats have strong smoke flavor.

If you're adding raw chicken to simmer and cook in the gumbo, you're going to get some decent broth flavor in the gumbo, as well.

Paul Prudhomme's fried chicken and andouille gumbo recipe calls for water and that's how I made it initially. It was delicious. Later on, I started simmering the bones from the fried chicken in store bought stock to add more of the fried flavor as well as flavor from the bones. This enhanced it a bit. Good sausage and that fried chicken flavor plays into the gumbo in place of a strong stock.

Now, in a seafood gumbo, I think the roux and stock are important. You really need that seafood stock for the flavor. Seafood cooks quickly and doesn't impart that much in the way of contributing to the liquid in the gumbo. Stock is required in my opinion.

quote:

---

I do not believe you have this right. Any time I've seen it it calls for stock.

---

I believe the later versions online do call for stock. I think the original in the first cookbook says water, but I can't put my hands on mine right now. Someone else can correct me if I've misposted.

Here's the recipe on his current website with the magic seasonings.

LINK

quote:

---

7 cups chicken stock or water

---

I checked the cookbook and it does say chicken stock. It references a chicken stock recipe in the book. Way back when, I used water.