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Posted on 5/15/18 at 2:53 pm to NOLATiger71
I do 1 cup of flour to 3/4 cup of oil and 2 quarts of stock.
Posted on 5/15/18 at 2:55 pm to NOLATiger71
quote:
What is the rule of thumb for the amount of Roux to finished product. Meaning as an example, a cup of roux per gallon or? I always eyeball but if there is a rule I would like to know. Thanks
I too am more of an "eyeball" type cook and have been doing it like that for 45+ years now and have quite a repertoire of recipes that cover several different cuisines, but more heavy on the Cajun, Creole dishes that I grew up with.
Point being, if you are happy with the finished product and folks like it, then whatever amount of ingredient you put in it is just the right amount.
Too many people get hung up on following recipes to the "T" and don't get creative, and that's how you develop your style of cooking.
Posted on 5/15/18 at 3:28 pm to gumbo2176
quote:
45+ years now and have quite a repertoire of recipes
Im still hanging for that crawfish bisque recipe..no joke broheme.
One of my buddies used to hang over my shoulder while I'm cooking and try to force me to quantify and predetermine everything I was doing, which I was doing a lot of eyeballing and tasting, etc. Kind of drove each other nuts. I was used to working in bar and grill kitchens around LSU where everything is sort of by the seat of your pants dealing with the amount of crowd you have.
This post was edited on 5/15/18 at 3:32 pm
Posted on 5/15/18 at 3:32 pm to LeTigre de La Marais
Stop padding your post count and check the recipe book for Christ's sake.
Posted on 5/15/18 at 3:35 pm to Trout Bandit
Is that what this is? 
Posted on 5/15/18 at 4:53 pm to NOLATiger71
quote:
What is the rule of thumb for the amount of Roux to finished product. Meaning as an example, a cup of roux per gallon or? I always eyeball but if there is a rule I would like to know. Thanks
I don't think there is a rule for gumbo. It really depends on how you like it. Some folks like a thicker gumbo and some like it a bit thinner. Paul Prudhomme's chicken gumbo calls for 1/2 cup flour/1/2 cup oil to 7-10 cups liquid. It's a nice gauge to use, but you must remember that his chicken gumbo is "fried" chicken gumbo, so the chicken pieces have fried flour on them which also dissolves into the gumbo during the simmer adding to the body.
Posted on 5/15/18 at 7:59 pm to LeTigre de La Marais
quote:
Store Bought Roux
quote:
Kitchen Bouquet
Terrible troll OP.
Posted on 5/15/18 at 8:17 pm to LeTigre de La Marais
quote:
Im still hanging for that crawfish bisque recipe..no joke broheme.
I'm new to this site. Is there a PM feature I'm not seeing that I can send you a PM with the recipe????
Posted on 5/15/18 at 8:28 pm to LeTigre de La Marais
If I’m making an afterwork gumbo, I’ll use Savoie’s jar roux. I don’t add it to the boiling stock though.
I put just enough oil into the bottom of my pot to coat it, then scoop in as much Roux as I’ll need for what I’m cooking and then let it get hot as it would have been had I made it from scratch. The I throw in my diced vegetables to stop it from browing, just like I would have starting from scratch. Using this method, it’s all but indistinguishable from a scratch roux.
I put just enough oil into the bottom of my pot to coat it, then scoop in as much Roux as I’ll need for what I’m cooking and then let it get hot as it would have been had I made it from scratch. The I throw in my diced vegetables to stop it from browing, just like I would have starting from scratch. Using this method, it’s all but indistinguishable from a scratch roux.
Posted on 5/15/18 at 8:46 pm to gumbo2176
Feel free to post it to this thread. Copy and paste.
Posted on 5/16/18 at 11:29 am to gumbo2176
quote:
I'm new to this site. Is there a PM feature I'm not seeing that I can send you a PM with the recipe????
me too and getting dissed left and right apparently
Not sure why it would receive condemnation to encourage someone to post a recipe on Food and Drink board.
By the bizarre "downvotes" on these posts, there are obviously a lot of people with issues here.
"Gonna Hate..Haters Are"- Yoda
Posted on 5/16/18 at 12:16 pm to gumbo2176
quote:
I'm new to this site. Is there a PM feature I'm not seeing that I can send you a PM with the recipe????
There's no PM feature. We share recipes in threads and in the recipe sticky at the top of the page.
Posted on 5/16/18 at 12:17 pm to LeTigre de La Marais
This went from a roux thread to posting crawfish bisque recipes. Just post recipes in the stickied Recipe Thread at the top of the board. They'll then get added to the recipe book when it gets updated. 
Posted on 5/16/18 at 12:50 pm to dpd901
quote:
my diced vegetables
thank you for not saying "trinity"
Posted on 5/16/18 at 1:27 pm to TH03
quote:I am pretty similar
I do 1 cup of flour to 3/4 cup of oil and 2 quarts of stock.
1 1/4 oil and flour to 2 quarts of stock
3 lbs of meat
feeds around 10-15 people
This post was edited on 5/16/18 at 1:28 pm
Posted on 5/16/18 at 1:30 pm to lsupride87
quote:
3 lbs of meat
Yeah I do 2 pounds of chicken and 1 of sausage.
quote:
feeds around 10-15 people
frick it's like 4-6 for me.
Posted on 5/16/18 at 1:31 pm to TH03
quote:Damn baw
frick it's like 4-6 for me
But yes, it would be about 10-15 serving bowls depending on if rice is used
If main meal, me and my peeps will get seconds and it will feed 5
If used as soup side for everyone, it will feed around 10-15 depending on if people put rice in it
This post was edited on 5/16/18 at 1:33 pm
Posted on 5/16/18 at 1:33 pm to TH03
quote:I have recently started doing 1.5/1.5, or even a little heavier on the sausage. It is greasier, but I think I like the taste better
Yeah I do 2 pounds of chicken and 1 of sausage.
Posted on 5/16/18 at 1:41 pm to Trout Bandit
Right on..sorry I'm not familiar with the term "padding my post count". Or the recipe book.
Thanks
Thanks
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