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Opinions on duck fat roux for seafood gumbo
Posted on 10/14/22 at 9:49 am
Posted on 10/14/22 at 9:49 am
i've been using duck fat for my roux and it's been a game changer, but thus far i've only made chicken and sausage gumbo with it. has anyone made seafood gumbo with duck fat roux, or does anyone foresee any problems in re: to flavor were i use duck fat in a shrimp, crab and oyster gumbo?
thanks in advance for the input.
thanks in advance for the input.
2
Posted on 10/14/22 at 10:09 am to Kyrie Eleison
I don't think it would be a problem. Seafood gumbo is best when a homemade stock is made. Combine the two and you may have magic!
Posted on 10/14/22 at 10:11 am to Kyrie Eleison
I think it sounds awesome. Do you render your own?
Posted on 10/14/22 at 10:15 am to SulphursFinest
i don't render my own. though i've considered doing it just seems labor intensive as well as expensive given how many ducks one would need.
i use this...$12 at HEB.
i use this...$12 at HEB.
Posted on 10/14/22 at 10:16 am to Kyrie Eleison
I like using pork fat. I have protein tubs full in my outside fridge. I like cooking crackling so I collect a lot of grease.
Posted on 10/14/22 at 1:25 pm to Kyrie Eleison
I’ll be buying whichever brand rouses carries and give it a shot, thanks!
Posted on 10/14/22 at 2:07 pm to Kyrie Eleison
STarted using the same brand last year for my seafood gumbo. No issues. I think I can tell the difference but it could be all in my head because I know about the duck fat.
Also I put sausage in my seafood gumbo. Sometimes green onion and sometimes with crawfish. Some say that's wrong, but it tastes good.
Been using it in a lot of stuff actually.
Also I put sausage in my seafood gumbo. Sometimes green onion and sometimes with crawfish. Some say that's wrong, but it tastes good.
Been using it in a lot of stuff actually.
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