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Settle this argument for me. Brown the Trinity before putting in a gumbo or not?

Posted on 9/24/22 at 5:31 pm
Posted by bhtigerfan
Baton Rouge
Member since Sep 2008
29407 posts
Posted on 9/24/22 at 5:31 pm
My wife insists it doesn’t matter. She just dumps the Trinity into the gumbo after adding the roux and bringing to a boil.

I always brown the Trinity before adding to the gumbo while it’s boiling.

I find the onions don’t cook down as well if they’re not browned.

Settle this once and for all. Thanks.
Posted by slinger1317
Northshore
Member since Sep 2005
5801 posts
Posted on 9/24/22 at 5:33 pm to
I add the trinity to the roux before mixing with the stock.
Posted by SixthAndBarone
Member since Jan 2019
8129 posts
Posted on 9/24/22 at 5:34 pm to
I brown, but don’t go all the way with them like I would a jambalaya.

Whatever works for you…
Posted by KamaCausey_LSU
Member since Apr 2013
14475 posts
Posted on 9/24/22 at 5:36 pm to
Roux, trinity. The vegetables cook down in the roux.

Then you add the stock to make gumbo.

I was taught you cook your roux to the desire color and immediately add trinity to stop it from further browning/darkening.
This post was edited on 9/24/22 at 5:38 pm
Posted by Zappas Stache
Utility Muffin Research Kitchen
Member since Apr 2009
38648 posts
Posted on 9/24/22 at 6:14 pm to
quote:

I always brown the Trinity before adding to the gumbo while it’s boiling.



I've never heard of doing this. The roux cooks the trinity and then the boiling/simmering after stock is added cooks the trinity even more.
Posted by StringedInstruments
Member since Oct 2013
18324 posts
Posted on 9/24/22 at 6:15 pm to
quote:

I add the trinity to the roux before mixing with the stock.


There is no better smell in the world than when the trinity hits the roux.
Posted by LSUmomma
Member since Sep 2007
7900 posts
Posted on 9/24/22 at 6:23 pm to
Doesn't settle your argument, but I have gone with either way... Just dumping in uncooked trinity to the boiling broth before adding the cooled roux, or hitting the roux with the trinity to stop the cooking. I don't think it makes a huge difference in the final taste, but I always have a little more plain roux to add later if I put raw trinity in the broth, because it waters down the gumbo when it cooks.
Posted by t00f
Not where you think I am
Member since Jul 2016
89672 posts
Posted on 9/24/22 at 6:23 pm to
Add to roux
Posted by Twenty 49
Shreveport
Member since Jun 2014
18725 posts
Posted on 9/24/22 at 6:29 pm to
Cooks Illustrated did a test with soup made with raw veg just dumped in the broth versus sautéed veg. The sautéed version was deemed better with more flavor.

In gumbo, the difference may not be as noticeable because of the other strong flavors.

I always sautée my trinity in the roux, then add stock, etc.
Posted by jamboybarry
Member since Feb 2011
32640 posts
Posted on 9/24/22 at 7:27 pm to
You put the raw trinity into the hot roux

What kind of shite is this?
Posted by HeadyMurphey
Los Santos
Member since Jan 2008
17181 posts
Posted on 9/24/22 at 7:32 pm to
quote:

You put the raw trinity into the hot roux

What kind of shite is this


I thought everyone did this. When making a darker roux, it helps stop the roux from cooking further and possibly burning.

I also add the onions first for about 5 minutes before adding the rest
Posted by Parallax
Member since Feb 2016
1449 posts
Posted on 9/24/22 at 7:54 pm to
If you aren't adding the trinity to the roux, you don't get one of the most wonderful smells out there. I

I thought this was a mandatory part of gumbo making.
Posted by AmosMosesAndTwins
Lake Charles
Member since Apr 2010
17886 posts
Posted on 9/24/22 at 10:44 pm to
quote:

I always brown the Trinity before adding to the gumbo while it’s boiling




It’s a little different, but my process:
Brown sausage, Tasso, remove.
Brown chicken, remove.
Beer.
Brown onion, deglaze gradu.
Beer.
Add remaining trinity and jalapeños.
Build roux on trinity to color and tackiness.
Beer.
Return meats and stock it up, few good shakes of hot sauce for acidity.
Beer.
Beer.
Nap.
Make potato salad.
Crack eggs directly in when you’re ready to serve.
Posted by Joshjrn
Baton Rouge
Member since Dec 2008
26974 posts
Posted on 9/24/22 at 10:52 pm to
quote:

I also add the onions first for about 5 minutes before adding the rest


Same. I find the water released by the rest of the trinity interferes with my onion browning.
Posted by VeniVidiVici
Gaul
Member since Feb 2012
1728 posts
Posted on 9/25/22 at 4:18 am to
quote:

jalapeños.

WTF
Posted by jbgleason
Bailed out of BTR to God's Country
Member since Mar 2012
18893 posts
Posted on 9/25/22 at 6:53 am to
quote:

Build roux on trinity to color and tackiness. Beer. Return meats and stock it up, few good shakes of hot sauce for acidity. Beer. Beer. Nap. Make potato salad. Crack eggs directly in when you’re ready to serve


What kind of voodoo is this? Pretty sure if you do this naked in the moonlight with a dead chicken at some point in the process you will summon the devil. Be careful with this.
Posted by RummelTiger
Texas
Member since Aug 2004
89829 posts
Posted on 9/25/22 at 6:58 am to
quote:

Roux, trinity. The vegetables cook down in the roux.

Then you add the stock to make gumbo.

I was taught you cook your roux to the desire color and immediately add trinity to stop it from further browning/darkening.



This.
Posted by RummelTiger
Texas
Member since Aug 2004
89829 posts
Posted on 9/25/22 at 7:01 am to
quote:

Add remaining trinity and jalapeños.


Posted by liz18lsu
Naples, FL
Member since Feb 2009
17297 posts
Posted on 9/25/22 at 7:23 am to
Everything gets cooked separate. Trinity, fully cooked, gets added to a 5 minute totally dark roux.
Posted by McVick
Member since Jan 2011
4466 posts
Posted on 9/25/22 at 8:09 am to
quote:

When making a darker roux, it helps stop the roux from cooking further and possibly burning.

I also add the onions first for about 5 minutes before adding the rest


This is the way I was taught. I'm also a Yankee and didn't have a Mee Maw or Paw Paw teach me how to build a gumbo. I'm also a one-pot person so my roux is made in a dutch oven and not in a separate pan.

To those that do it any other way, I favor the stance that it's your gumbo and there's no one way to make one. But after prep mine goes roux>onions>BP&C>seasoning>stock>protein and it come out great without complaints.
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