Rick Claus (RicksterCDN) @regularitguy.com · Dec 20 Starting @nedpyle.com ‘s Gumbo recipe…. Let the pain begin… (making roux).
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Checking in the next day to see if the roux is done
Making roux is a basic skill. I'm amazed at how many people have never heard of it.
Are you making that roux in a strainer of some sort? I’ve never seen that done before!
3 hours in. Andouille and Chicken and shrimp. Maw maw’s recipe or near as we’ve been able to replicate.
Yummy.
Making Gumbo Roux is a finesse 😉 ( New Orleans Gumbo Man ) 💙
Roux is a great way to make many sauces and gravies. It's worth it! 😋
Have you tried Kenneth Temple's 5 min dark roux? I didn't risk getting it that dark but I tried it for a blond roux and it worked out OK. kennethtemple.com/new-orleans-...
Roux gave me the worst burn of my life
Good luck.. I consider myself a good cook/experimental and making a roux is one thing I’m trying to perfect.. so it doesn’t taste like flour, last couple of times I’ve made 1(for cheese sauce) have been good 🤞.. next is for Xmas gravy
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you don’t have to stir constantly, But NEVER walk away from it. the second a roux is un manned it will burn
We are having homema😋de gumbo for our family Christmas Eve Tradition. It's been going on since my grandfather started it in the 50's. Bona petite! 🙋✊😋
I like your pan whisk, you don't realize how useful those things are until you own one.
It's not too bad. 1.5 beers (casually drinking) is about right.
Get it dark..!
Well done ❗Shades of roux😋
Microwave 5 minutes on high. Then stir carefully give its hot oil. Then blast in 30s intervals stirring between each one. Done in 6-8 mins.
Cajun napalm
Turkey Gumbo is my tradition with the left over turkey after making the turkey stock. Takes me about an hour, maybe s little longer, to get it where I want it. I just make myself a nice chilled Manhattan and start stirring.
“Cajun napalm.” Paul Prudhomme.
Nice equipment!
Yummy Yummy 😋 😍 😜 😘 😊 😉 😋 😍 😜 😘 😊 😉 😋 😍 😜 😘
It takes time, but it's sooooo worth it.
Put the skillet in a 275° oven for half an hour or until you get the color you want. Evenly browns without stirring.
I found using Indian ghee makes such good roux my big mawmaw uses it now
The dry roux technique was a game changer for me, just throw a pan of flour in the oven and give it a quick stir every 15 minutes or so until it reaches the colour you want youtu.be/pxV4k76UawU?...
I found that after you get the roux started you can put it in a 325 degree over and stir it every 15 mins and it darkens nicely
It’s a lot of work, but so worth it! If I ever get around to cooking again, I’m going to try the roux in the oven method.
The secret is in the roux.
Oh, you have a pocket whisk. Do you ever see those “Drew cooks” videos?
From a former Louisiana resident…just get Tony Chacheres’ instant roux.
Been making my roux in the microwave for years now. Always perfect, never burns. You have to be careful, of course, when removing to stir each pause. Start with 1.5 min and keep reducing the time as you get closer to your target color. Dark chocolate for me!
I haven't made gumbo in ages. It sounds so good.
It’s not a proper roux until you develop carpal tunnel.
Worth the effort!
There is nothing like a good roux. Learned watching my Appalachian grandmother, who had no idea she was cooking in French!
I love gumbo! My roux which I cook to a dark mahogany, takes me about 2 hours.
Sounds disgusting. Go veggie.
I could eat my wife's Chicken & Sausage gumbo every day. She's tinkered with the recipe to reduce calories. She bakes the flour, stirring it alot, to avoid the oil of the roux. The house stinks, but the gumbo still tastes as good. Pro Tip: if you burn the roux, don't try to save it. Start over.
Labor of love.
I love making roux🤗 ! Watching the color change & even the smell! Like bringing my roux up till it’s the color of a penny
According to Alton Brown, quite some years back now, start you roux on the stove, but to get the nice dark roux, finish it in the oven!
Low and slow. (Hmmm, I haven’t had gumbo in quite a while…)
"First, you make a roux..."
This looks amazing, ¡buen provecho! The one time I made gumbo I used one fourth the okra the recipe called for... and it still made it sticky like tar. I should try once more. :D
You will roux the day!
Looks good, Pro tip: you can buy premade roux in Louisiana. When my great grandmother was revealed to use it back in the late 70s, all the cooks in the family (the women) all sighed with relief.
Your pan is too small. Bigger pan.
I've not seen that kitchen tool before. What is it?
I cook a lot. I have never one time sweated over a dang stove more than the time I made Gumbo and had NO IDEA that the roux had to cook like forty dang minutes. I just kept stirring it until it turned the right color. Now I read a recipe and its says "this is a labor of love" and boy is it.
Worth it. Tried this gluten free once for the wife. Pleasantly surprising results!!!
👏😋🍽️
Does that gadget work better than a regular wisk for your roux?
What brand of pan is that? Is it nonstick? I see you’re using a metal stirrer.
Yooooo! are those Hexclad pans?! are they really as awesome as I keep hearing?
Keep stirring
I love smell of Cajun Napalm in the morning
That is the superior whisk for this sort of thing 😊
Rue too light yet 😘
I learned to make roux in childhood. It never intimidates me. Except when making dark gumbo roux. In that moment, we’re all Louisiana Catholics praying to the Trinity, Mary, and all the saints so that it doesn’t burn.
I had a whisk like that. I loved it. I used it to make roux. The roux melted the whisk. Now I only use wood. How did your whisk hold up?
This Gumbo will make you roux the day
First, you make a roux… For a gumbo it needs to be a dark brown.
Sounds delicious. Love your hexclad 👍
I love a Scandinavian whisk!Wish I could find a big one like Lisa Smith on everyday manna.
The mighty arm that stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs and stirs… the roux.
My very Cajun Mawmaw admits she just uses store-bought roux cause making enough of her own is such a pain 😂 Course, no idea if they'll have it in stores. I couldn't even find it here in Arkansas
what sort of a fork(?) is that ?
I should have posted the steps and the finished roux… but I was busy stirring. After 45 mins to get the roux a nice dark brown, I cooked up the trinity, spices, chicken thighs, Savoie’s sausages, shrimp and after a low and slow cook in cast iron - I ended up with this. (Served in slow cooker)
Take your time and let the color develop slowly. If you overshoot, throw it out and try again.
The roux is important, but if you don't have/use Filé Gumbo powder during the cooking (my favourite is Zatarains), you won't get the authentic taste - unless you grind dried sassafras & rare to find outside of the American south where I'm from