Oven roux?

Oil and flour in skillet. Into oven at 350 F after 30 minutes stir every 15 minutes until level of brown you desire has been reached.

Easy. And it works every time.

Agreed w MD. I havent stood over a stove and stirred roux since I 1st tried the oven. Takes a long time tho - so prep for it.

I preheat oven to 325, get oil hot on stove, stir in flour, put in oven for 20 min intervals.... just stick a wisk in it and give it a stir every 20 min for 2-2.5 hours. Think my last roux went 7. I like it dark... it was a 4 cup roux I believe.

2.5 hrs?...That’s a lot of beer I would be drinking

7 hour roux ?

I'm 2.5 hours in right now. Very tempting to crank it up.

I made one last week about 5 c flour and 4 c oil at 375. Worked like a charm. Good dark roux with very little effort. I really don't stir it as much as other folks do. I stir enough to keep it even, but it's pretty evenly browned in the oven, anyway.

I don't mind stirring when I'm making a smaller roux on the stove, but I'm usually making a large amount of gumbo at once like 5 gallons or so. For that amount, I'd rather it be done in the oven while I'm chopping and doing other things.

quote:

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Would you mind posting your recipe with measurements for everything?
I think I want to try this oven roux.

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My problem is that I don't really measure. I guestimate and just make gumbo. I just do it since I've made it so many times.

I made smoked turkey last week with a half of a turkey we didn't use Christmas Eve. I have no idea how many lbs of meat I had. I just guessed once I cleaned the turkey and chopped the meat. I didn't bother weighing it.

I usually make a little extra roux and add it until I get the texture I want. Well, my intention is to make a little extra. Sometimes, I have extra and sometimes, I don't!

I recommend following the measurements Paul Prudhomme has in his original recipe for gumbo and going from there. It's a good base as far as measurements. I have a cheater's gumbo recipe in the TD cookbook which also may help you with measurements. It's one I wrote up for a friend's daughter who really didn't cook at all. There's not a lot of "exactness" required for gumbo.

PP's recipe is here. LINK

I use more bell pepper and more sausage than he does because I like it. I use a lot of green onions on top after I've removed the grease from the meats and just before serving.

PP's ratio of roux to liquid is a good base. You can adjust that to your personal liking once you make it.

Sorry I can't help more!

Here's a list of really good gumbo threads from the past and you may find more that you're looking in those threads. Lots of folks like Treedawg's recipe, so that's another one to look at.

LINK

Here's a list of threads on oven roux, though it's so darn easy, it doesn't take a lot of research. It's nearly impossible to screw it up unless you don't let it go until it's gets dark.

LINK

It’s 2017. Women can be dudes too. I don’t assume. Sorry for being progressive.