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re: Where did my Gumbo go wrong?
Posted on 3/9/20 at 9:38 pm to Bigryno7
Posted on 3/9/20 at 9:38 pm to Bigryno7
Roux wants to boil. It needs to boil, but just for a moment. then you gently simmer for a good hour. Also, if you don't render and drain your sausage, it can throw off your fat/flour ratio, causing it to break. I render my sausage and add it after a good half hour of simmer. Try skimming most but not all of the fat, simmer that bad boy up and tighten it with a cornstarch slurry while vigorously whisking. Again, make sure to boil for a moment or the starch won't cook out. Should at least save dinner, if not still turn out a fine gumbo. Good luck.
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Posted on 3/10/20 at 8:51 am to Bigryno7
Boil the stick and roux for about an hour next time
Posted on 3/10/20 at 9:15 am to Bigryno7
Maybe I’ve just been lucky but I’ve never had a roux break on me. I always add room temp stock (small amount at a time) to hot roux/veggie mixture and stir like hell until it comes to a boil. Then simmer rest of the way.
Posted on 3/10/20 at 10:34 am to Dav
Thanks for the advice to all. I usually use the John Folse recipe as a general guideline, which definitely calls for it to come to a boil.
Another thing I did not like about this recipe was putting the chicken in so early. I ended up with shredded chicken bits all over, which I’m not a huge fan of in a gumbo.
Another thing I did not like about this recipe was putting the chicken in so early. I ended up with shredded chicken bits all over, which I’m not a huge fan of in a gumbo.
Posted on 3/10/20 at 12:01 pm to Bigryno7
quote:
the recipe clearly states to not bring to a boil.
This makes no sense to me. Yes you want to simmer, but only AFTER bringing to a boil first. If not then you'll be waiting forever to finally have it reach temperature.
Posted on 3/10/20 at 12:23 pm to Bigryno7
quote:
Room temp
I believe this is the problem.
Posted on 3/10/20 at 1:16 pm to PapaPogey
quote:
I always add room temp roux to boiling stock
This post was edited on 3/10/20 at 1:16 pm
Posted on 3/10/20 at 1:52 pm to CAD703X
I cook my roux over high heat, add veggies, cook those down, then scoop it into boiling stock.
Posted on 3/11/20 at 12:32 pm to Stadium Rat
I agree with Stadium Rat, i usually just add a little bit of stock at first when mixing with the roux. Like a 1/2c at a time until its consistant. then wants I have a thick consistent mixture add the rest.
Posted on 3/11/20 at 1:31 pm to Gris Gris
Listen to Gris Gris.
Posted on 3/11/20 at 2:26 pm to SUB
I'm not sure who wrote this, but my guess would be John Folse. Regardless, it seems to speak directly to OP's problem.
quote:
Troubleshooting a Roux
I have often been asked why a roux will seem to separate or "break” when stock or liquid is added. This can happen for one of three reasons: too much liquid is added at once, the temperature of the liquid contrasts too strongly with the roux, or the flour is not fresh.
First, as you will see when reading the roux recipes, normally one cup of roux will thicken 3 quarts of stock or water to a light gumbo consistency. If too much liquid is added at once, the roux may break. I recommend adding the liquid in one-quart intervals, stirring constantly, and allowing the roux to absorb the liquid totally prior to adding more. In fact, the mixture should simmer for 30 seconds prior to the next addition of liquid. This will guarantee that the proper amount of liquid is added to achieve the consistency you are looking for in the finished product, with no separation.
Secondly, if a cold liquid is added to a hot roux then the fat in the roux may coagulate in the liquid, and float to the surface, trapping browned flour particles in the mass as it rises. Don't panic. As the liquid comes to a boil, simply use a wire whisk to blend the mixture back into suspension.
Finally, a problem may occur if a bag of flour has been sitting around for six months or more or has not been properly sealed against excess humidity from the refrigerator or cupboard. In these situations, the flour may tend to lose its ability to absorb liquid when used for a roux. When the stock is added, the roux may break or clump. If it cannot be salvaged with the first two suggestions, discard and begin again. To avoid this problem, always be careful to make a roux with fresh or properly stored flour.
Should you wish to further thicken a stew or soup after the roux has been incorporated, you may add a little cornstarch dissolved in water or a few tablespoons of flour browned in hot oil. As always, be sure to stir constantly while adding either, to ensure proper distribution.
This post was edited on 3/11/20 at 2:28 pm
Posted on 3/11/20 at 2:46 pm to Bigryno7
"Where did my gumbo go wrong?" ...
quote:
Followed Isaac Toups’ recipe
Posted on 3/11/20 at 3:47 pm to Bigryno7
Honestly if you still have that gumbo and it's too late to go back in time for fresh flour or hot liquid, put that pot back on the stove and boil the shite out of it for a while. When it's done skim what fat you can off the top. It will improve.
Posted on 3/11/20 at 7:29 pm to Bigryno7
Might be that your Stock needs to be hot when added to the roux, or when you add your roux to the stock.
Posted on 3/11/20 at 8:02 pm to Bigryno7
quote:
He did note to “not bring to a boil” as you can burn the roux
Could he have meant, not to boil the roux mixture while you are cooking it? I don't see how it would be possible to burn a roux when the temperature of your stock will not be above 212F.
I was making a meatball stew a couple of weeks ago and my roux separated a little. I just ramped up the heat for about 15 minutes and the problem was eliminated.
Posted on 3/11/20 at 8:22 pm to unclebuck504
quote:
"Where did my gumbo go wrong?" ...
quote:
Followed Isaac Toups’ recipe
Bingo. That dude's a clown.
Posted on 3/11/20 at 8:24 pm to Bigryno7
Once roux is in stock completely, I always bring to a good boil and then turn it down and simmer with for a few hours with a “blurping” boil (big boil bubbles every 30 seconds or so).
Posted on 3/11/20 at 8:26 pm to GeauxTigers0107
And to add to the discussion, the only time I've ever had a roux break is when I used old flour. I've added cold stock, room temp and hot. Never had an issue. But my process for adding stock has always been a couple ladles of stock at a time. Stir, cook a minute or two, add a couple more ladles of stock and so on.
Posted on 3/12/20 at 5:05 pm to Bigryno7
quote:
But the recipe clearly states to not bring to a boil.
Don't follow his recipe. I've never heard of covering a pot of gumbo while the stove is on the lowest setting. It can't cook if you don't have heat.
Posted on 3/12/20 at 6:46 pm to Pastalaya
It actually wasn’t as bad the second and 3rd day. Lesson learned. Stick with the original John Folse recipe I usually used. Lol
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