Gumbo how much roux

This will keep your roux smooth, but also keep any bits from sticking to the bottom and burning. Never take your eyes off of your roux! Now that you've got the basics to making the perfect roux try this method out on our favorite Creole Gumbo recipe!

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Facebook Instagram Pinterest YouTube. Jump to Recipe Print Recipe. This was very runny and thin. For 6c of water it is one cup of roux. In addition, the veggies are added TO the roux. This stops the cooking and adds flavor to the oil since you aren't using sausage. Look further, this is not authentic or worth the expense. I was severely disappointed. Be warned. Waste of money. Reviews: Most Helpful. Becca H. Rating: 3 stars.

I thought I'd try someone else's recipe for gumbo but I'm gonna go back to mine. I knew I was making a mistake when I grabbed the worchestershire sauce.

I like it in some things but not gumbo. Also I use a pound of Andouie sausage which I like to render some of the fat out of and use it in the roux. I add the meat of a couple chicken thighs diced Cod instead of catfish. I like the way it holds together and absorbs the flavors. It's my "clean out the fridge" gumbo so I throw in some diced ham if I have it.

The okra goes in early enough to break up and the shrimp dead last. For heaven's sake if you burn the roux start over. Any Cajun knows file gumbo is going to be thicker. It's supposed to be so it sticks better to rice. Adrienne Kern. Rating: 4 stars. There is a typo on first line of instructions.

This dish was a hit with this year's Superbowl party with a New Orleans theme. I am curious that the recipe does not call for cutting the thighs into pieces which I did anyway. This will be a regular from now on. The flavors are great. I added carrots and substituted green beans for okra. I also added a little bit of creole seasoning at the end to spice it up a bit.

This is a great recipe if you are in the mood for delicious comfort food with a little kick! Walnut Creek, CA. Really tasty and a great intro gumbo for new cooks and whoever you are serving it to. I used smoked paprika instead of normal paprika and it worked really well. The smokiness was strong at first but them mellowed out nicely and added a great flavor. This is absolutely delicious.

Mellow flavors that meld well together. I used olive oil and less of it. Didn't miss it at all. We had left over andouille and chicken from a barbecue over the weekend so it was a no-brainer. Also subbed red for green peppers and pulsed onions, peppers and celery in the food processor and added to the roux - didn't see where it said to add the latter two in the recipe. Save Story. To revisit this recipe, visit My Account, then View saved recipes.

Active Time 1 hour. Total Time 3 hours 15 minutes. Ingredients Makes 8 to 10 servings 1 tablespoon kosher salt plus more. Step 1 Combine 1 tablespoon salt and next 3 ingredients in a small bowl; sprinkle all over chicken.

Step 2 Strain drippings from pot through a fine-mesh sieve into a 2-cup heatproof measuring cup; reserve 1 cup drippings, adding more oil if needed to measure 1 cup.

Step 3 Heat drippings over medium heat. Step 4 Slowly whisk in broth. Step 5 Stir in 1 cup okra, Worcestershire, and hot sauce. Step 6 Serve gumbo over rice. The newcomer to Cajun cookery may not be so fortunate, so, I'll explain, to the best of my ability, how to do it. Keep in mind that this is "my" way, not necessarily the right or wrong way.

Rouxs are cooked in several fashions and most work just fine. My way is the "old fashioned" way. Before we get started you need to decide how much roux you need for a particular dish. This depends on a few things, one; do you like a thick or thin gravy, and two; how much are you cooking. I read somewhere a while back where a guy made a 4 cup of flour roux and was asking why the dish tasted so funny when he and girlfriend ate their meal.

He cooked enough roux to make eight gallons of gumbo and most likely had a gallon of water in it. Hey, I've got to give it to him for trying! That's just a general rule of thumb I use to get the consistency I like. Some people like thick gumbo and some like thin.

If in doubt, cook more roux than you think you need and take some out before you start putting the other stuff together. You can then add more roux if you want a thicker consistency. If you are a beginner at rouxs start out with a half flour, half oil mixture.