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TX, USA
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Posted: 10/5/2024 6:13:12 PM EDT
[#1]
I don’t get this low and slow for a roux. Fast and hot. Takes maybe 10 minutes max to get a dark red brown. You want it smoking it’s so hot. The key is to whisk constantly. If it starts to get away from you, slide it off the burner for 15-20 seconds, but keep whisking. When it’s done, put the trinity in it to stop it from getting much darker. Cook the trinity for eight minutes. It’s so easy and doesn’t take any time at all. Never burnt a spec.
This is maybe six minutes in. 
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BHS
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Posted: 10/5/2024 6:20:29 PM EDT
[#2]
Quote HistoryOriginally Posted By thebomber: I make my roux in the microwave in a fraction of the time of stove top and it comes out perfect every time. |
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Posted: 10/5/2024 6:23:33 PM EDT
[#3]
Quote HistoryOriginally Posted By Pantexan: And you’re virginianese . Quote HistoryOriginally Posted By Pantexan: Originally Posted By thebomber: I make my roux in the microwave in a fraction of the time of stove top and it comes out perfect every time. If you think I suck at cooking check out my IG. Don't just look at the first few posts, scroll down then get back to me. Harlanfood4thought |
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Posted: 10/5/2024 6:25:48 PM EDT
[#4]
You could always go to the New Iberia Gumbo Cookoff next weekend.
Gumbo |
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Posted: 10/5/2024 6:27:33 PM EDT
[#5]
Quote HistoryOriginally Posted By thebomber: If you think I suck at cooking check out my IG. Don't just look at the first few posts, scroll down then get back to me. Harlanfood4thought Quote HistoryOriginally Posted By thebomber: Originally Posted By Pantexan: Originally Posted By thebomber: I make my roux in the microwave in a fraction of the time of stove top and it comes out perfect every time. If you think I suck at cooking check out my IG. Don't just look at the first few posts, scroll down then get back to me. Harlanfood4thought @thebomber - feel free to post any of the recipes you would like too Please start with this.... Two bone pork rib chop served on mushroom risotto and green beans with a demiglace sauce and topped with sautéed chanterelles.  |
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Posted: 10/5/2024 6:31:31 PM EDT
[#6]
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Posted: 10/5/2024 6:36:21 PM EDT
[#7]
Quote HistoryOriginally Posted By LoudLyle: Step one you must be patient enough to make a Roux My wife makes the best gumbo ever, rarely makes it because it takes too long to do it right. 
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Posted: 10/5/2024 6:46:07 PM EDT
[#8]
Quote HistoryOriginally Posted By ChicagoFoodie: Here you go OP, we took this class last week and was our favorite thing to do in NOLA, definitely going back for another class in the future.https://www.ar15.com/media/mediaFiles/124501/IMG_4418_jpeg-3341169.JPG I stole this, thank you. |
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Posted: 10/5/2024 6:48:35 PM EDT
[#9]
Quote HistoryQuote HistoryOriginally Posted By HDLS: Originally Posted By ropin4gold: Eh I’d probably just do something like this https://m.youtube.com/watch?v=0CP_U1LGCrI FIFY boomer  https://www.youtube.com/watch?v=0CP_U1LGCrIDo you really need to insert "boomer" into everything you post? If so, you might need to talk with a professional. |
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Posted: 10/5/2024 6:52:57 PM EDT
[#10]
Quote HistoryOriginally Posted By 1Andy2: In before Ohio tries to dump spaghetti noodles in it. 
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BHS
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Posted: 10/5/2024 6:55:53 PM EDT
[#11]
Quote HistoryOriginally Posted By 1Andy2: In before Ohio tries to dump spaghetti noodles in it. |
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Posted: 10/5/2024 6:59:26 PM EDT
[Last Edit: Dru]
[#12]
Quote HistoryOriginally Posted By Willz: Roux on the stove top has to be stirred constantly. . And I usually have to do the stirring when the wifey unit makes it!
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Posted: 10/5/2024 7:23:02 PM EDT
[#13]
Quote HistoryOriginally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg  My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. |
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Posted: 10/5/2024 7:32:05 PM EDT
[#14]
For your first time. Make it easy, buy a store bought mix. I like zaterains gumbo base, sear some chicken thighs, and some sausage, follow the instructions on the box, but sear the trinity and maybe some okra to put into the base.
Get an idea of what gumbo tastes like, and next time try making a roux and season it but you will have a better idea of what your baseline should be. |
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Posted: 10/5/2024 7:35:04 PM EDT
[#15]
Quote HistoryOriginally Posted By Gdirty5: For your first time. Make it easy, buy a store bought mix. I like zaterains gumbo base, sear some chicken thighs, and some sausage, follow the instructions on the box, but sear the trinity and maybe some okra to put into the base. Get an idea of what gumbo tastes like, and next time try making a roux and season it but you will have a better idea of what your baseline should be. You're in Louisiana. You should know better. 
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Posted: 10/5/2024 7:35:59 PM EDT
[Last Edit: Klee]
[#16]
I do quick and easy.
 Plus chicken or shrimp. Plus this:  Sometimes a little bit of this:  Cook your favorite brand rice. Plus this and a potato salad on the side.  Done in about an hour. |
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Posted: 10/5/2024 7:45:12 PM EDT
[Last Edit: Jambalaya]
[#17]
Don't listen to the canned roux or oven baked roux crowd. They are psychotic.
Order some file' powder ahead of time and forget okra. You don't want that seedy, hairy, snotty garbage in your gumbo. Also, just because the word gumbo is associated with okra doesn't mean there aren't authentic gumbo recipes that have been in use for a hundred years that don't use okra. Now, get yourself a half cup of bacon grease and some all purpose flour and get to work. Brown your andouille and chicken and set it aside. Have your bell pepper, onion and celery chopped up already, and don't half-ass it with big chunks, especially not the celery. Use chicken stock, not water, and not weak-ass "broth". Use a good, classic creole seasoning lile Tony Chacheres. Folks will have all kinds of suggestions for seasoning that have been introduced in recent years, but Tony's has been around for at least a half century and it's perfect. You also want some fresh garlic and a couple of bay leaves, or just one if it's huge. Rinse your rice until the water runs clear before cooking it. |
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Posted: 10/5/2024 7:51:13 PM EDT
[#18]
Quote HistoryOriginally Posted By Klee: I do quick and easy. https://i.imgur.com/u9ivmAA.jpg Plus chicken or shrimp. Plus this: https://i.imgur.com/2tAcTjz.png Sometimes a little bit of this: https://i.imgur.com/mFuoyr4.png Cook your favorite brand rice. Plus this and a potato salad on the side. https://i.imgur.com/qZC0ISp.png Done in about an hour. I'd sometimes drive to Bourque's from Lafayette for that bread. Plus it was on the way to the range at Sherburne along with Kartchner's and Billy's in Krotz Springs (back before I joined a club). Good times.
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Posted: 10/5/2024 8:28:32 PM EDT
[#19]
Quote HistoryOriginally Posted By ChicagoFoodie: Do you feel attacked? I do. |
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Posted: 10/5/2024 8:30:14 PM EDT
[Last Edit: Bigtwin]
[#20]
Quote HistoryOriginally Posted By Klee: My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. Quote HistoryOriginally Posted By Klee: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. I love both pickled and fried okra! Not too common out this way though. |
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Posted: 10/5/2024 8:33:21 PM EDT
[#21]
Quote HistoryOriginally Posted By Bronsonburner: You're in Louisiana. You should know better. Bro, I've been making zatarains gumbo since I became an adult, and have nothing but compliments, they don't know b/c everyone has their own recipe. And honestly I'm always let down when I try other people's that either have too dark of a roux or too thin of a soup. I like mine a little thick. |
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Posted: 10/5/2024 8:41:25 PM EDT
[#22]
Quote HistoryOriginally Posted By Bigtwin: I love both pickled and fried okra! Not too common out this way though. Quote HistoryOriginally Posted By Bigtwin: Originally Posted By Klee: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. I love both pickled and fried okra! Not too common out this way though. Some of the best fried okra (and fried chicken, corn dogs and potatoe wedges)….. comes from gas stations down hea in the south!  |
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Posted: 10/5/2024 8:49:34 PM EDT
[#23]
I tried to find my favorite roux video link but failed . He is a funny coonass cook who measures cooking times by beers drank , and adding fresh ground pepper til your arm gets tired . My google-fu failing tonight .
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Posted: 10/5/2024 8:50:38 PM EDT
[Last Edit: 4q2]
[#24]
Quote HistoryOriginally Posted By Dru: Some of the best fried okra (and fried chicken, corn dogs and potatoe wedges)….. comes from gas stations down hea in the south! Quote HistoryOriginally Posted By Dru: Originally Posted By Bigtwin: Originally Posted By Klee: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg My mom made okra gumbo at least twice a week while I was growing up. I haven't ate okra since I was a teen, cant stand it. I love both pickled and fried okra! Not too common out this way though. Some of the best fried okra (and fried chicken, corn dogs and potatoe wedges)….. comes from gas stations down hea in the south!  boiled peanuts too
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Posted: 10/5/2024 9:44:56 PM EDT
[#25]
Quote HistoryOriginally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. |
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TX, USA
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Posted: 10/5/2024 9:54:31 PM EDT
[#26]
Quote HistoryOriginally Posted By Flamicane: Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. Quote HistoryOriginally Posted By Flamicane: Originally Posted By Pantexan: Can’t make gumbo without okra . https://spicysouthernkitchen.com/wp-content/uploads/Seafood-and-Okra-Gumbo-b.jpg Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. Cajuns may not, but Creole do and its bettsr that way! |
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Posted: 10/5/2024 10:16:02 PM EDT
[#27]
Quote HistoryOriginally Posted By Flamicane: Texans always think they know gumbo better than Louisiana. Just like they think they know how to cook pork. Cajuns don’t typically put okra in their gumbo. This. |
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Posted: 10/5/2024 10:16:57 PM EDT
[#28]
Quote HistoryOriginally Posted By Bronsonburner: I'd sometimes drive to Bourque's from Lafayette for that bread. Plus it was on the way to the range at Sherburne along with Kartchner's and Billy's in Krotz Springs (back before I joined a club). Good times. Quote HistoryOriginally Posted By Bronsonburner: Originally Posted By Klee: I do quick and easy. https://i.imgur.com/u9ivmAA.jpg Plus chicken or shrimp. Plus this: https://i.imgur.com/2tAcTjz.png Sometimes a little bit of this: https://i.imgur.com/mFuoyr4.png Cook your favorite brand rice. Plus this and a potato salad on the side. https://i.imgur.com/qZC0ISp.png Done in about an hour. I'd sometimes drive to Bourque's from Lafayette for that bread. Plus it was on the way to the range at Sherburne along with Kartchner's and Billy's in Krotz Springs (back before I joined a club). Good times. That bread is amazing.
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TX, USA
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Posted: 10/5/2024 10:22:02 PM EDT
[#29]
Quote HistoryOriginally Posted By 7empest: How rude No offense, but I know how you shifty Ohioans are. Its like you walk around with pockets full of spaghetti just waiting to toss it in other States' dishes... |
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TX, USA
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Posted: 10/5/2024 10:23:45 PM EDT
[#30]
Quote HistoryOriginally Posted By Pantexan: Or cats . Shit, the skyline chili is about to get spicy.
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Posted: 10/5/2024 10:43:41 PM EDT
[#31]
I like using chicken thighs, cooking them whole, then shredding before serving. More flavor, better texture.
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VA, USA
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Posted: 10/5/2024 10:44:20 PM EDT
[Last Edit: harpua]
[#32]
Here is a list of details that I think makes a good gumbo.
1 I toast my flour for the roux in the oven, be careful not to bake it too dark( a medium tan color) it will darken more in pot as you make the roux with your butter, bacon fat, etc 2. You need quality andouille, slice or dice and cook it in a pot with the holy trinity, garlic, some canned tomato, and bay leaf and thyme tied together. Add your Cajun seasoning here 3. Homemade chicken stock and shrimp stock, use both together, or just chicken stock 4. I make the roux with clarified butter with some of the sausage grease, once the roux stock is where I want it, add the sausage base to the “soup” 5. Add the okra and chicken towards the end of the process 6. I don’t add seafood to the gumbo itself, use the cooked and seasoned seafood of your choice as a garnish on top of the gumbo. This is to prevent overcooked and rubber texture shrimp, crayfish, etc. 7 cook perfect rice, low country rice is quality product 8 I like to smoke chicken legs for my gumbo |
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Posted: 10/5/2024 10:52:36 PM EDT
[Last Edit: Cypher15]
[#33]
Quote HistoryOriginally Posted By harpua: Here is a list of details that I think makes a good gumbo. 1 I toast my flour for the roux in the oven, be careful not to bake it too dark( a medium tan color) it will darken more in pot as you make the roux with your butter, bacon fat, etc 2. You need quality andouille, slice or dice and cook it in a pot with the holy trinity, garlic, some canned tomato, and bay leaf and thyme tied together. Add your Cajun seasoning here 3. Homemade chicken stock and shrimp stock, use both together, or just chicken stock 4. I make the roux with clarified butter with some of the sausage grease, once the roux stock is where I want it, add the sausage base to the "soup" 5. Add the okra and chicken towards the end of the process 6. I don't add seafood to the gumbo itself, use the cooked and seasoned seafood of your choice as a garnish on top of the gumbo. This is to prevent overcooked and rubber texture shrimp, crayfish, etc. 7 cook perfect rice, low country rice is quality product 8 I like to smoke chicken legs for my gumbo |
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TX, USA
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Posted: 10/5/2024 11:02:09 PM EDT
[#34]
Quote HistoryOriginally Posted By Cypher15: I very much prefer making my rouxs with butter and not oil. I should try it with teh purified bacon fat I have. I’ll usually render the skin from the chicken in a chicken gumbo for the fat for the roux. In this case, I used the skin from a duck for the duck gumbo. 
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Posted: 10/5/2024 11:21:26 PM EDT
[#35]
Quote HistoryOriginally Posted By Cypher15: I very much prefer making my rouxs with butter and not oil. I should try it with teh purified bacon fat I have. Butter doesn’t belong in Gumbo, Lard only. |
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Posted: 10/5/2024 11:23:11 PM EDT
[#36]
Quote HistoryOriginally Posted By MedmanKS: I stole this, thank you. You’re welcome. We ate a lot of food there last week, and some of the best was what we made in that class. No lie.  Attached File |
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USA
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Posted: 10/5/2024 11:39:20 PM EDT
[Last Edit: Beyond_Visual_Range]
[#37]
Quote HistoryOriginally Posted By Jambalaya: Don't listen to the canned roux or oven baked roux crowd. They are psychotic. Order some file' powder ahead of time and forget okra. You don't want that seedy, hairy, snotty garbage in your gumbo. Also, just because the word gumbo is associated with okra doesn't mean there aren't authentic gumbo recipes that have been in use for a hundred years that don't use okra. Now, get yourself a half cup of bacon grease and some all purpose flour and get to work. Brown your andouille and chicken and set it aside. Have your bell pepper, onion and celery chopped up already, and don't half-ass it with big chunks, especially not the celery. Use chicken stock, not water, and not weak-ass "broth". Use a good, classic creole seasoning lile Tony Chacheres. Folks will have all kinds of suggestions for seasoning that have been introduced in recent years, but Tony's has been around for at least a half century and it's perfect. You also want some fresh garlic and a couple of bay leaves, or just one if it's huge. Rinse your rice until the water runs clear before cooking it. User name checks out 
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Posted: 10/6/2024 5:51:57 AM EDT
[#38]
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Posted: 10/6/2024 8:34:28 AM EDT
[#39]
Quote HistoryOriginally Posted By Jambalaya: Don't listen to the canned roux or oven baked roux crowd. They are psychotic. Avatar doesn't check out. 
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Posted: 10/6/2024 8:50:31 AM EDT
[#40]
Quote HistoryOriginally Posted By DrFrige: Noted! When do you know the roux is ready? |
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Posted: 10/6/2024 8:57:50 AM EDT
[#41]
Quote HistoryOriginally Posted By 77Bronc: @2tired2run I can assure you after making roux for close to 50 years now, some of mine do end up in the garbage. I will be stirring, have to go to the bathroom, phone rings, LSU gets a major stop on TV or what ever....will call my wife to take over if I need to. Good thing about having a full blooded Cajun gal for a wife, she knows how to cook also. Her father made the best gumbo I have ever had in my life, he used a whole cut up chicken, a HEN, not a FRYER, you have to use a hen, as they dont fall apart in the cooking process. When he was making a gumbo, I sat and watched and did not open my mouth, just watched. |
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Posted: 10/6/2024 9:01:31 AM EDT
[#42]
Quote HistoryOriginally Posted By ManMan: Dude, make oven roux then! Anything is better than from a jar |
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Posted: 10/6/2024 9:01:41 AM EDT
[#43]
Gumbo thread
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NC, USA
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Posted: 10/6/2024 9:06:33 AM EDT
[Last Edit: DV8EDD]
[#44]
Wife is from south of 10 and this is how we do it with chicken/sausage. for us, three keys are to ROAST the chicken for added depth of flavor keeping the drippings for use; Use Savoie if you can get it, we're in NC and our Publix carries it; Add smothered okra. That's an extra step but worth it if your planning ahead. we make big batches of it to have on hand for gumbo.
Ingredients Whole chicken, 5lb 1 package Savoie andouille cut into 1/2" rounds 1 larger onion chopped 1 large bell pepper chopped ~3 stalks celery chopped Bunch green onions, whites separated and chopped. Reserve green ends for garnish. Optional: 1 large cup of smothered okra (okra low and slow sauteed with rotel for 2-3 hours until mushy) 1 stick butter Flour, same weight as butter in grams (~1 cup) 1 tablespoon Tony's seasoning ~3 cups Chicken stock Directions Roast chicken (better than boiling) - scraping bottom of pan and reserving drippings, this is critical! - Pull meat when cooled Make Roux - Melt butter in big pot, add flour - Stir constantly over low/med heat until chocolate milk color. Should smell nutty. Takes 45-60 minutes on my stove. Stir in chopped veggies and Tony's, cook for 3 minutes or until veggies ore softened, stirring frequently Add sausage, cook 5 minutes stirring frequently. Stir in okra (optional) Add ~6 cups chicken stock (be sure to use as much from roasted chicken as possible, supplement with other as needed) Simmer lid cracked ~4 hours until thickened. Add chicken 15 minutes before serving. Serve over rice with remaining chopped green onions |
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Posted: 10/6/2024 9:09:54 AM EDT
[#45]
Quote HistoryOriginally Posted By Gdirty5: And honestly I'm always let down when I try other people's that either have too dark of a roux |
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Posted: 10/6/2024 9:18:13 AM EDT
[#46]
Quote HistoryOriginally Posted By harpua: , some canned tomato, |
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VA, USA
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Posted: 10/6/2024 9:57:22 AM EDT
[Last Edit: harpua]
[#47]
Quote HistoryOriginally Posted By fingas: Noooooooooo! Cajun gumbo usually doesn’t have tomato, a creole gumbo usually does include tomato, but not a lot. Tomato adds a richness to the gumbo, especially if you are using seafood |
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Posted: 10/6/2024 10:07:13 AM EDT
[#48]
Quote HistoryOriginally Posted By CajunMojo: Avatar doesn't check out. And I thought that File’ powder was overrated anyway, but the history was kind of cool. You can skip it. |
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Posted: 10/6/2024 10:08:38 AM EDT
[#49]
Quote HistoryUsername checks out |
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Posted: 10/6/2024 10:24:27 AM EDT
[#50]
Quote HistoryOriginally Posted By Beyond_Visual_Range: User name checks out Quote HistoryOriginally Posted By Beyond_Visual_Range: Originally Posted By Jambalaya: Don't listen to the canned roux or oven baked roux crowd. They are psychotic. Order some file' powder ahead of time and forget okra. You don't want that seedy, hairy, snotty garbage in your gumbo. Also, just because the word gumbo is associated with okra doesn't mean there aren't authentic gumbo recipes that have been in use for a hundred years that don't use okra. Now, get yourself a half cup of bacon grease and some all purpose flour and get to work. Brown your andouille and chicken and set it aside. Have your bell pepper, onion and celery chopped up already, and don't half-ass it with big chunks, especially not the celery. Use chicken stock, not water, and not weak-ass "broth". Use a good, classic creole seasoning lile Tony Chacheres. Folks will have all kinds of suggestions for seasoning that have been introduced in recent years, but Tony's has been around for at least a half century and it's perfect. You also want some fresh garlic and a couple of bay leaves, or just one if it's huge. Rinse your rice until the water runs clear before cooking it. User name checks out I dont know not real sure he knows what he's talking about 
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