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Posted on 11/7/13 at 9:49 pm to Rohan2Reed
Sooooooo..... I'm ashamed to say I'm 25 and never made a roux, much less a gumbo. After some FDB searching I came across a couple threads. This one has a lot of advice and I'm going to use a lot of tips mentioned in here. I do have a couple of questions for R2R and others who have experience.
R2R: Have you made any more gumbos since this one? If so how'd they come out? What did you mess up on the first time(couldn't find your first gumbo thread.)? How much lard did you use, and did you go with a 1:1 ratio of flour to lard?
How much stock do you use for a gumbo this size?
Should I brown the meats in the pot I will cook my roux in? (I think link answered this.) This should add some more flavor/darker color to the roux I would think.
What heat do I cook a roux on? Med? Low-Med? I always thought it was low, but a post earlier said lower heat after making roux and cook onions.
Finally, (I think I'm going to make the roux in the protein grease, put in raw veggies and sautee in roux on low heat until wilted) Do I add the stock to the roux, or the roux to the stock? Is it ok to just pour the stock into the roux and veggies? Or does it need to be added very gradually? I see this mentioned a lot to prevent the gumbo from separating.
Thanks for all the advice.
R2R: Have you made any more gumbos since this one? If so how'd they come out? What did you mess up on the first time(couldn't find your first gumbo thread.)? How much lard did you use, and did you go with a 1:1 ratio of flour to lard?
How much stock do you use for a gumbo this size?
Should I brown the meats in the pot I will cook my roux in? (I think link answered this.) This should add some more flavor/darker color to the roux I would think.
What heat do I cook a roux on? Med? Low-Med? I always thought it was low, but a post earlier said lower heat after making roux and cook onions.
Finally, (I think I'm going to make the roux in the protein grease, put in raw veggies and sautee in roux on low heat until wilted) Do I add the stock to the roux, or the roux to the stock? Is it ok to just pour the stock into the roux and veggies? Or does it need to be added very gradually? I see this mentioned a lot to prevent the gumbo from separating.
Thanks for all the advice.
Posted on 11/7/13 at 10:07 pm to xXLSUXx
You can make a roux in 15 minutes or less that looks like chocolate if you use John Besh's method. Use equal parts oil and flour, heat oil first almost to smoke point, add all of your flour (it will sizzle a bit) and stir the crap out of it as you gradually lower the temperature.
It's essential to have your onions chopped before making the roux and you add them to the browned roux to temper it so it doesn't burn. After your onions are properly browned, then add the rest of you trinity. Add your sausage and andoille to brown, then home made stock and lastly your chicken so it doesn't get stringy.
It's essential to have your onions chopped before making the roux and you add them to the browned roux to temper it so it doesn't burn. After your onions are properly browned, then add the rest of you trinity. Add your sausage and andoille to brown, then home made stock and lastly your chicken so it doesn't get stringy.
This post was edited on 11/7/13 at 10:08 pm
Posted on 11/8/13 at 7:01 am to Rohan2Reed
really nice job on the roux R2R.. I would have browned the meats a bit more and made my own stock.
but all in all...
making this tomorrow for the game!!
but all in all...
making this tomorrow for the game!!
Posted on 11/8/13 at 7:24 am to TigerHam85
quote:
That's a great fricking gumbo.
shite yea it is, Ham.
Posted on 11/8/13 at 7:28 am to Rohan2Reed
roux
Posted on 11/8/13 at 7:29 am to yellowfin
quote:
roux
Looks tasty
Posted on 11/8/13 at 8:10 am to yellowfin
whats your point fin? 
Posted on 11/8/13 at 8:13 am to NOX
One day I'll take pictures of the entire process to show you people how to make a gumbo.....for now you just get roux
Posted on 11/8/13 at 8:24 am to yellowfin
quote:
One day I'll take pictures of the entire process to show you people how to make a gumbo.....for now you just get roux
I've never made a gumbo. I'm embarrassed.
But looking forward to your one day picture tutorial. You're from my area, which means you know how to make a gumbo.
Posted on 11/8/13 at 8:24 am to Rohan2Reed
Your inability to cook even the simplest of dishes is fricking astounding considering you attitude.
Posted on 11/8/13 at 8:36 am to pooponsaban
quote:
Your inability to cook even the simplest of dishes is fricking astounding considering you attitude.
How many food critics can actually cook?
Posted on 11/8/13 at 8:58 am to bbrou33
quote:
How many food critics can actually cook?
Good point. I can actually cook. And I don't shite on much outside of alligator and "seasoning" the outside of crawfish.
But calling R2R a "food critic" is a stretch. I might agree with raging douche. Maybe even "closet McRib eater whilst sucking down diet Dr. Pepper and American Spirits."
Posted on 11/8/13 at 9:08 am to xXLSUXx
quote:
Sooooooo..... I'm ashamed to say I'm 25 and never made a roux, much less a gumbo. After some FDB searching I came across a couple threads. This one has a lot of advice and I'm going to use a lot of tips mentioned in here. I do have a couple of questions for R2R and others who have experience.
This thread definitely has a lot of good advice and tips.
quote:
R2R: Have you made any more gumbos since this one? If so how'd they come out? What did you mess up on the first time(couldn't find your first gumbo thread.)? How much lard did you use, and did you go with a 1:1 ratio of flour to lard?
I have not. Will be soon though with this cold weather settling in. The first gumbo thread was pretty pitiful .. here's the thread for your amusement LINK. I think a good ratio for fat to flour is about 1.5:1 .. but I really think you should play around with it, adding flour as you go to get your preferred consistency.
quote:
How much stock do you use for a gumbo this size?
Fill it up to the top of the meat/veggies/roux
quote:
Should I brown the meats in the pot I will cook my roux in? (I think link answered this.) This should add some more flavor/darker color to the roux I would think.
For sure. I think the biggest points to take from this thread (at least for me) is to chop the veggies smaller, cook them down a lot more - Dean made a good suggestion to cook the onions separately in the roux and caramelize them. Also I didn't brown the meat nearly enough .. needs to be really browned to where you have some protein stuck to the bottom of the pot. You really could cook the sausage and chicken all the way then put them back in near the end of cooking.
quote:
What heat do I cook a roux on? Med? Low-Med? I always thought it was low, but a post earlier said lower heat after making roux and cook onions.
no higher than Med IMO. and you really have to continually stir so you don't burn it.
quote:
Finally, (I think I'm going to make the roux in the protein grease, put in raw veggies and sautee in roux on low heat until wilted) Do I add the stock to the roux, or the roux to the stock? Is it ok to just pour the stock into the roux and veggies? Or does it need to be added very gradually? I see this mentioned a lot to prevent the gumbo from separating.
I think you're fine with that method. Just will have to skim a bit off the top after it cooks for a while maybe.
Do a pictorial when you make your effort. They always generate good discussion/advice.
Posted on 11/8/13 at 9:09 am to yellowfin
fin that looks damn fine. I'm definitely going to try cooking the veggies in a thinner roux next time. seems like the folks who know what they're doing are all proponents of that.
Posted on 11/8/13 at 10:43 am to yellowfin
quote:
for now you just get roux
bastard
i wanna see this pic thread
ramrod,
you getting toe up in this thread
vermont?? wtf haha
Posted on 11/8/13 at 10:44 am to TexasTiger34
i'll have you know everyone, ramrod is as southern as it gets
he's from pretty much dallas
he's from pretty much dallas
Posted on 11/8/13 at 12:56 pm to Rohan2Reed
finally, someone without formica countertops and a white stove! Cute bowls too! Gumbo looks good but I hate your shirt.
Posted on 11/8/13 at 1:09 pm to TigerHam85
:knight4:
Posted on 11/8/13 at 1:14 pm to iluvdatiger
I've noticed an ugly granite trend among f&d boarders
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