Roux question

[eveled]

My first dark roux. I’m attempting gumbo, which is probably a mistake because Ive never had it, so I wont know if its right or not. Lol.

Anyway is this roux dark enough?

 

[BearBiologist]

I think a little too dark but you can thin it a little with some milk. Should be a definite brown (not a tan and not a dark brown).

 

[dweis]

This is the color you are aiming for.

The Roux for Your Gumbo: A Guide to Getting It Right - Home Cook World

Having the right roux for your gumbo can make all the difference in the world. Here's a recipe for success.

homecookworld.com

 

[eveled]

Ok. Thanks guys.

 

[Dave P.]

Roux?
Is that French for chocolate brownie mix?

 

[cowboycopus]

Justin Wilson says it should be the color of your Brogans.

 

[wolfsong]

I use butter instead of oil. Better flavor. Dark roux is great for brown gravy, too.

Don't forget the okra for your gumbo...

 

[eveled]

I couldn’t find okra or file powder. So it won’t be right. I just hope it edible.

 

[Wyandot Jim]

The color of the roux depends on your taste and what it is being used in. Gumbo I don't use dark but a light tan. For shrimp or crawfish étouffée in South Louisiana a dark roux is used. Yours looks a little to dark.
The best roux is still made the old fashion way with lard. You don't eat enough of it to be a health problem.
If you look at the store bought jars of roux some are pretty dark.
Cook about 45min. for peanut-butter and 55 min for dark mahogany color. If you see any black specs START OVER you just burned it.

Happy rouxing

A dark roux

A light roux or white

 

[Wyandot Jim]

I couldn’t find okra or file powder. So it won’t be right. I just hope it edible.

Go to the frozen food and they should have okra which is a thickener same as file powder. Gumbo started in Africa and gumbo means okra.
When I worked in Nigeria they still ate a type of Gumbo every day with a yam paste.

 

[eveled]

Thanks Jim. Great info, Great pictures.

 

[Bob Wright]

You write about the right roux?

Bob Wright

 

[Bob Wright]

And couldn't find okra? That should be cause for a Government subsidy!

Bob Wright

 

[Wyandot Jim]

I think a little too dark but you can thin it a little with some milk. Should be a definite brown (not a tan and not a dark brown).

How can you add milk to something you are going to bring to a boil. Just curious to know if you have ever made a big ole pot of gumbo
Actually the Creole "holy trinity" ― celery, bell peppers, and onions should be added to the roux when it is real hot but done cooking. That would not work for adding milk at that time.

 

[eveled]

Maybe a little thin, but It tastes wonderful. Later I’ll make some rice, and get a proper picture.

Hopefully my wife and kids like it.

 

[C3Ranger]

View attachment 15246

Maybe a little thin, but It tastes wonderful. Later I’ll make some rice, and get a proper picture.

Hopefully my wife and kids like it.

Just one more comment -- the darker the roux, the less it thickens the gumbo. Regardless, yours looks good!

 

[BearBiologist]

How can you add milk to something you are going to bring to a boil. Just curious to know if you have ever made a big ole pot of gumbo
Actually the Creole "holy trinity" ― celery, bell peppers, and onions should be added to the roux when it is real hot but done cooking. That would not work for adding milk at that time.

Well, I have made file gumbo as taught by a Cajun girlfriend, as well as gravies (white, chicken or brown). Gravies are much like roux: fat and flour. Granted, I would warm it and likely not boil it. If boiling it, merely add water or beef/seafood/chicken broth. BUt, you could just throw it out and start over, I guess!

 

[eveled]

I was having so much fun stirring the roux and watching it change color, I got carried away. Next time I’ll go a little lighter.

Thanks for the help and the kind words guys

 

[eveled]

 

[mhblaw]

In North Dakota we call it gravy. Tastes just as good.