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re: Oven roux
Posted on 11/12/19 at 7:23 pm to marcus3000
Posted on 11/12/19 at 7:23 pm to marcus3000
quote:
A sheet pan?
Um, my big cast iron pot...That's one hell of a troll question
1
Posted on 11/12/19 at 7:25 pm to liz18lsu
I've never made gumbo before. Just curious how you did that.
Posted on 11/12/19 at 7:26 pm to marcus3000
Go buy one of those super heavy black pots people go camping with, 1st step. Do NOT drop it on your foot, it will break. Then come back with questions! 
Your foot will break, not the pot!!!!
Your foot will break, not the pot!!!!
This post was edited on 11/12/19 at 7:27 pm
Posted on 11/12/19 at 7:30 pm to liz18lsu
I've got a pretty fancy French oven, and have a gumbo cook-off coming up in a couple of months. I can just mix the butter and flour in the pot and stick it in the oven? Stirring every hour until it gets a chocolate color I guess?
Posted on 11/12/19 at 7:44 pm to marcus3000
Maybe others disagree, but butter is for a light roux, like an etouffee. Oil for gumbo.
LINK
Make an oven roux, replace hen with chicken. I cook the meat, veggies and roux separate. I like more control. Others will disagree, but I like a very dark, thick, flavorful gumbo. The Sausage is important for flavor.
PS, your fancy oven doesn't count for shite.
LINK
Make an oven roux, replace hen with chicken. I cook the meat, veggies and roux separate. I like more control. Others will disagree, but I like a very dark, thick, flavorful gumbo. The Sausage is important for flavor.
PS, your fancy oven doesn't count for shite.
This post was edited on 11/12/19 at 7:45 pm
Posted on 11/12/19 at 7:46 pm to marcus3000
Fresh veggies, good meats, solid seasonings and a top stock will take your gumbo to the next level
Have to layer those flavors
Have to layer those flavors
Posted on 11/12/19 at 7:48 pm to Rouge
Beef stock, no salt... 
Posted on 11/12/19 at 7:52 pm to liz18lsu
Thanks for the help. I like my French oven just fine though.
Posted on 11/12/19 at 8:13 pm to marcus3000
quote:
I like my French oven just fine though.
I would too. It won't change your gumbo, though
Posted on 11/12/19 at 10:09 pm to al_cajun
To each their own but four hours for a roux? No thanks. Roux from a jar is just to easy
Posted on 11/13/19 at 1:11 am to joeleblanc
If you like roux from a jar, you are correct. Personal preference. I don’t care for roux in a jar made with oils I don’t like or amounts that don’t work for me.
Posted on 11/13/19 at 12:50 pm to al_cajun
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