How To Make Gumbo Using Dry Roux

[HawkTheSlayer]

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!

[Calypso Jones]

I like what she did to the flour...and that pan...that was an awesome looking well cared for pan. She stayed right with the onyons and peppers.

[HawkTheSlayer]

I like what she did to the flour...and that pan...that was an awesome looking well cared for pan. She stayed right with the onyons and peppers.

Lol. What she did to the flour was make dry roux. I get better results in a large magnalite skillet and stir, stir, stir.
I'm scared to burn it in the oven.

Just a note, though.

Making roux with oil is quicker.

[FindersKeepers]

I've never seen a dry roux but that looked amazing. I bet it imparts a great flavor. I'll need to make some now -- but in a vegetarian version.

Thanks for sharing that.

[HawkTheSlayer]

I've never seen a dry roux but that looked amazing. I bet it imparts a great flavor. I'll need to make some now -- but in a vegetarian version.

Thanks for sharing that.

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.



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[Cotton1]

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!

Looking good!

[nathanbforrest45]

Justin Wilson is clawing at his coffin trying to get to the "cook" in that video!

She needs to deny any pretense she has to being Cajun!!!!

[Lummy]

Yup. Next thing you know, she'll get credit for inventing peanut butter.

[HawkTheSlayer]

I'll eat both, but I prefer Cajun Gumbo over Creole Gumbo.
You'll find Creole Gumbo more prevalent in New Orleans and east of the Mississippi River.
The only difference is, Creole Gumbo employs some element of tomato in addition to roux. Could be tomato sauce, a little paste, or diced/stewed tomato.

My favorite gumbo is of course seafood gumbo. Better have a hundred dollar bill handy. Lol.

Shrimp
Crawfish Tailmeat
oysters
Lump White crab meat
Dark crab meat
Crab Fingers
At the end of cooking or after, add

Can Sockeye salmon , deskinned
Scallops or cut fish filets like crappie or speckled trout


Simpler options are usually what I cook.

Turkey neck and chicken gizzard gumbo
Chicken and sausage
Hen and T-neck
Cubed Salami and Bologna
Rabbit
Squirrel
Duck and Andouille

All great with a few smoked T-necks thrown in.

[nathanbforrest45]

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!