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.

https://homecookworld.com/getting-roux-for-gumbo-right/

 

[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.

 

[4896worker]

Look up making roux in oven . Just put cup of flour in cast iron pan in oven at 350 for hour or until it gets dark enough for you. Stir the dry flour every 15 min to brilliant it is the color of light peanut butter . Then use it th make a slurry to thicken the liquid.
The dry flour will darken when you make the slurry .
This also makes the gumbo less oily

 

[Wyandot Jim]

CHICKEN AND SAUSAGE GUMBO
People often over-complicate gumbo, and understandably so; it's one of those dishes that everyone has an opinion on how it should be made. Growing up, I noticed that my momma kept her proteins separated by land and sea. She also had rules that you never put okra or tomato in chicken and sausage gumbo, which makes it a Cajun-Style Gumbo as opposed to her Creole-Style Seafood Gumbo, which has tomato and okra. She used to always tell me when you cook with all your heart and soul, people will taste it in the dish. I promise you, you will feel the love with this succulent dish.
https://www.cookingwithconcetta.com/recipes/Chicken-and-sausage-gumbo

 

[SamV]

Dang. Now I am hungry!

 

[john guedry]

Your color looks right to me. Its all a matter of how YOU like it.

 

[Gabe85]

I'm now hungry, haha.

I think your color is appropriate.
Everything depends on how you like it.

 

[arcee]

Here is your file powder...
https://www.amazon.com/s?k=file+pow...efix=file+po,aps,99&ref=nb_sb_ss_ts-doa-p_2_7
v/r arcee

 

[steveodtw]

Looks mighty fine. Don't get any on you. Cajun Napalm!

 

[gundog5]

I make Gumbo a lot. My rule is my roux should be dark as an old saddle. Remember to stir in just one direction and you will not get lumps.

 

[eveled]

It tastes even better today!

As predicted nobody in my family would eat it. So I’ll be taking it for lunch all week! Their loss.

I’ll be sure to have file powder and ocra on hand next time.

 

[jimbo1096]

I don't see a thing wrong with that. Yes I would go a little lighter, but as long as you don't burn it, it will be fine. Personally I don't like okra, and never use it my my gumbo.
Crawfish Etouffee is even better.