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Started By
Message
re: Never using jarred roux again FML
Posted on 10/30/19 at 8:29 am to Tigers0891
Posted on 10/30/19 at 8:29 am to Tigers0891
quote:
cutting up fresh trinity
Hell no. Guidry's all day.
0
Posted on 10/30/19 at 9:03 am to Tigers0891
Question... never used jarred roux before for gumbo.
Do you just heat it up, add the trinity to saute, and then proceed as normal? Or should I saute before adding the roux?
Do you just heat it up, add the trinity to saute, and then proceed as normal? Or should I saute before adding the roux?
Posted on 10/30/19 at 9:03 am to Powerman
I really don't understand how jarred roux can ruin a gumbo or any other dish that uses roux... Can you expand on how it "ruined" your gumbo?
Are you actually following the directions and adding it to boiling water / stock? Only way I can see it messing something up is if you actually try to cook the roux by itself more in a skillet, which is dumb.
Are you actually following the directions and adding it to boiling water / stock? Only way I can see it messing something up is if you actually try to cook the roux by itself more in a skillet, which is dumb.
This post was edited on 10/30/19 at 9:07 am
Posted on 10/30/19 at 9:09 am to Kim Jong Ir
quote:
I use it all of the time and I’ve never had any problems with it.
Posted on 10/30/19 at 9:25 am to AlxTgr
Love making quick gumbos on Sunday. Jarred roux, Guidry's trinity, rotisserie chicken, boxed chicken stock. I do mince my own garlic, sautee frozen okra, slice and cook the andouille. Comes out great every time.
Posted on 10/30/19 at 11:26 am to Martini
quote:
Then I add a can of diced tomatoes.
Posted on 10/30/19 at 12:00 pm to Fat Harry
quote:
Love making quick gumbos on Sunday. Jarred roux, Guidry's trinity, rotisserie chicken, boxed chicken stock. I do mince my own garlic, sautee frozen okra, slice and cook the andouille. Comes out great every time.
And they say Louisiana is losing its culture
Posted on 10/30/19 at 12:08 pm to Fat Harry
quote:
Love making quick gumbos on Sunday. Jarred roux, Guidry's trinity, rotisserie chicken, boxed chicken stock. I do mince my own garlic, sautee frozen okra, slice and cook the andouille. Comes out great every time.
Let me help you speed it up even more.
This post was edited on 10/30/19 at 12:09 pm
Posted on 10/30/19 at 1:36 pm to StripedSaint
Watching you cajuns get in a pissing match over roux and/or gumbo is always high entertainment. 
This post was edited on 10/30/19 at 1:37 pm
Posted on 10/30/19 at 1:40 pm to SUB
quote:
Are you actually following the directions and adding it to boiling water / stock? Only way I can see it messing something up is if you actually try to cook the roux by itself more in a skillet, which is dumb.
^^^This
This post was edited on 10/30/19 at 1:43 pm
Posted on 10/30/19 at 2:42 pm to Powerman
quote:
Never using jarred roux again FML
So far I have a 1/3 success rate
Just ruined what could have been a decent batch of gumbo
This right here tells me you cant cook gumbo.
Posted on 10/30/19 at 3:11 pm to Powerman
who has the time to mess with a roux these days on a weekday? I don't have an extra hour to stir around flour and oil.
Posted on 10/30/19 at 3:13 pm to Martini
It’s flour. And oil. You sitting there stirring it together doesn’t come out with a better end product than the jar fresh trinity, stock, etc does result in a better end product.
I didn’t say shite about apple pies or whatever other nonsense you brought up.
Flour and oil. By all means, waste your time stirring. Won’t make a difference.
fresh trinity, stock, etc does result in a better end product. I didn’t say shite about apple pies or whatever other nonsense you brought up.
Flour and oil. By all means, waste your time stirring. Won’t make a difference.
Posted on 10/30/19 at 3:14 pm to thatoneguy
Cook it a little more out of the jar and proceed as normally, throwing the trinity into the roux. No need to pre sauté.
Posted on 10/30/19 at 3:15 pm to Chelsea Blue
quote:I've got Powerman's back on this one. Not many people can say they've made pho from scratch.
Some lazy mofos up in heeya
Posted on 10/30/19 at 3:36 pm to Tigers0891
quote:
Cook it a little more out of the jar and proceed as normally, throwing the trinity into the roux. No need to pre sauté.
Thanks! We usually get off work early for Halloween here, so I may whip up a pot tomorrow...
Posted on 10/30/19 at 3:38 pm to CP3LSU25
quote:
I don't have an extra hour to stir around flour and oil.
It doesnt take nearly that long. 20 minutes max on medium heat.
Posted on 10/30/19 at 3:44 pm to CP3LSU25
quote:
who has the time to mess with a roux these days on a weekday? I don't have an extra hour to stir around flour and oil.
A small roux doesn't take that long over higher heat using the Paul Prudhomme method.
You can also do it in the oven on 375. For a small roux, it won't take long and you can do other things while it's browning. I use the oven most of the time because I make such a large amount at one time.
I don't care for the oils used in jarred roux. Savoie's uses some mix of palm and cottonseed, something like that. Kary's is soybean oil, I believe. I prefer peanut oil. Many folks don't care what oil is used and that's fine.
Posted on 10/30/19 at 5:24 pm to Gris Gris
I have made gumbo with every way imaginable for making a roux.
No noticable difference.
No noticable difference.
Posted on 10/30/19 at 5:41 pm to CP3LSU25
quote:
who has the time to mess with a roux these days on a weekday?
People with 5 minutes and some self respect. A quick roux is super easy and it tastes better than that shite in a jar. I can always tell when a gumbo was made with jarred roux.
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