How To Make Gumbo Using Dry Roux

[Perianne]

You find those misguided souls who try to make gumbo without okra (or okree as we pronounced it in New Orleans).

Without okra it is a stew, not gumbo.

[The Booman]

I prefer dry roux over traditional roux. I make it it a large skillet, but the oven works great too. Make more than you need and jar it for later use.






Tonnerre et e'clair! Mai's C'est si bon, ouais!

I've never seen a dry roux. What is the difference taste and texture/thickening wise?

[Red Lily]

I prefer dry roux over traditional roux. I make it it a large skillet, but the oven works great too. Make more than you need and jar it for later use.





Tonnerre et e'clair! Mai's C'est si bon, ouais!

Yum yum yum drooling-sign-smiley-emoticon.gif

[Calypso Jones]

all a roux is, is flour cooked in a little fat and water/milk. So all you gotta do is bake the flour and just pour it in your pot. I get it.

Roux and gravy are two different things. Roux is made before you put de good stuff in. De Gravee is made after it is all dun. dats right, ain't it Hawk?

[carolina73]

You're welcome.Same taste as regular roux but more toasty and low cal without the oil.

Here's some I cooked in the skillet, that I jarred.



Attachment 31929

Is that the advantage? Storage and speed? Or is there a flavor advantage.

[HawkTheSlayer]

The last time I lived in New Orleans, in the mid 1960's Katz and Beshoff (KB's) was a drug store chain with a lunch counter. Every year during Lent, and the only time, they would offer seafood gumbo and in the words of the Illustrious Mr. Wilson, I garrontee it was the best in the world.

You are right about the price Mr. Slayer. I made a pot for my wife's brother in law who was from Morgan City. I had crabs, shrimp, red snapper, andouille sausage, okra, tomatoes, celery, homemade roux, file, and a few other spices I got from the Justin Wilson cookbook. I made enough for six and it was over $100.00 for all the ingredients, not to mention my time (One hour or more just making the roux). It actually, much to my surprise, came out extremely well. The trick is to constantly stir the roux after it begins to turn light brown and take it off the heat when it becomes mahogany brown. If you over brown the roux its ruined and there is no way to fix it.

By the way, it is my understanding that the West African word for okra is gumbo. You find those misguided souls who try to make gumbo without okra (or okree as we pronounced it in New Orleans). That's like making fried catfish without coating them in Fish Fri or having hushpuppies!

Absolutely awesome!
I love okra!
But not in seafood gumbo. Every other one though, Mr. Nathan!

The only meat I will allow in a sacred, seafood gumbo is high quality, lean, smoked Andouille from a reputable shop like those in Laplace or a few local shops. It's always packed and smoked in large middling casing and not regular size sausage casing.

If you buy Andouille in a supermarket, it's a rip off.

That's was 60 years ago.lol
We usually make Christmas Eve Gumbo for about 10 and its a lot but about $300 dollars to do it right like you did!
Usually lots left over and gumbo is always better the next day.
@nathanbforrest45

[HawkTheSlayer]

Without okra it is a stew, not gumbo.

Yeah, you right!
I'd put a little in a seafood gumbo but it's a sin!

[HawkTheSlayer]

I've never seen a dry roux. What is the difference taste and texture/thickening wise?

Nothing. No oil. You'll never go back to oil roux again. That's why Tony's shake powdered roux is so popular. Instant blending too.

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[HawkTheSlayer]

Without okra it is a stew, not gumbo.

There a fine line between a gumbo and a stew! Lol
Thickness. Gumbo is thinner than stew but thicker than soup .

I have often started out cooking one and ending up with the other. :-)
,

[HawkTheSlayer]

all a roux is, is flour cooked in a little fat and water/milk. So all you gotta do is bake the flour and just pour it in your pot. I get it.

Roux and gravy are two different things. Roux is made before you put de good stuff in. De Gravee is made after it is all dun. dats right, ain't it Hawk?

Roux is always cooked in oil, lard, or butter. Fat. Or dry cooked.
Water, stock, or milk come later.

Roux can make gumbo or gravy. But gravy can be made in other ways.
Every thing cooks in the roux based gumbo or gravy/stew to reduce until tender.

Roux can also be added to fricassee and braised items to flavor and thicken.

Uncooked flour is best cooked to toasted, either dry or in oil.
This is why adding flour to water always results in clumps but this never happens in oil or dry.

Superior gravy.