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re: Best gumbo recipe using jar roux
Posted on 9/29/20 at 2:31 pm to Clark W Griswold
Posted on 9/29/20 at 2:31 pm to Clark W Griswold
i'm still astounded at the number of people on this board who want to get around the long painful process of cooking a roux on the stove that DON'T utilize the microwave roux. you literally can't make a roux on the stove as quick, as good tasting or as consistently not burnt as you can in the microwave. do yourself a favor and give it a shot, you'll find that you'll be coking roux-based dishes way more often due to the fact that you've eliminated the biggest pain in the recipe.
Recipe:
1:1 flour-vegetable oil ratio
Step 1: press the 1 minute button
Step 2: stir
Step 3: look at the color, if you want darker, go repeat steps 1-3.
Most people just bash this because they are "traditionalists". Believe me, it works. Stop being stubborn old goats and welcome some convenience into your life.
ETA: i've tried the jarred roux's. they suck
Recipe:
1:1 flour-vegetable oil ratio
Step 1: press the 1 minute button
Step 2: stir
Step 3: look at the color, if you want darker, go repeat steps 1-3.
Most people just bash this because they are "traditionalists". Believe me, it works. Stop being stubborn old goats and welcome some convenience into your life.
ETA: i've tried the jarred roux's. they suck
This post was edited on 9/29/20 at 2:31 pm
3
Posted on 9/29/20 at 3:13 pm to TexasTiger34
What size bowl for a 1 to 1 would you say? Or the best container?
Posted on 9/29/20 at 7:14 pm to Dale Doubak
I cook down a couple containers of fresh cuts and okra and then add the jar roux to the cooked down veggies, then add the broth or water and meat and go from there.
Posted on 9/29/20 at 7:16 pm to TexasTiger34
quote:
microwave roux
Philistine.
Posted on 9/29/20 at 7:55 pm to TBoy
Worse.
Posted on 9/29/20 at 11:29 pm to TexasTiger34
quote:
i'm still astounded at the number of people on this board who want to get around the long painful process of cooking a roux on the stove that DON'T utilize the microwave roux
made a batch for the game saturday with duck fat and it was the best gumbo i've ever made. the roux was black as night and had the absolute best flavor. wife kept bitching at me for tasting it while waiting for the stock to boil.
the downvotes come from people who have never tried microwave roux. it is impossible to mess up and a HUGE timesaver as you can do this while chopping up the veggies and heating the stock.
i start with longer run times (2 minutes then stir) then drop to 1 minute and stir and finally i do 30 seconds until its black as mud and the consistency of chocolate mousse.
immediately take it out (with very thick potholders) set it on the stove and dump the onions in..whoooo weee! the onions hit that hot roux and instantly carmelize. then i rake most of the other veggies into it as it starts to cool. ridculously good.
then scoop it out w/ slotted spoon one scoop at a time and stir into boiling stock pot until its all combined.
last tip - i slice up & fry the andouille to get a char on them and then dump them onto paper towels & blot the hell out of them (swapping paper towels 2 or 3 times) to get the orange grease out then add them after i've reduced the heat on the gumbo. using this technique i rarely end up w/ grease on top.
i can't imagine jarred roux is any easier than this and i can control how dark it goes plus its hot as frick when you take it out and dump the onions in..its like fajitas when the onions hit..you get a big puff of white smoke and smells heavenly.
This post was edited on 9/29/20 at 11:35 pm
Posted on 9/30/20 at 7:32 am to ragincajun03
quote:
Kary's dark roux is a great jarred roux.
Used it last year for the first time. Probably never making a roux again. Its about as easy as it gets and tastes great.
Posted on 9/30/20 at 7:33 am to CAD703X
quote:
made a batch for the game saturday with duck fat and it was the best gumbo i've ever made. the roux was black as night and had the absolute best flavor. wife kept bitching at me for tasting it while waiting for the stock to boil.
Thanks for the invite
Posted on 9/30/20 at 9:14 am to Dale Doubak
Make a roux ahead of time and put it in the fridge.
Posted on 9/30/20 at 9:34 am to ItNeverRains
quote:
Thanks for the invite
dagurun came over.
gumbo was great, game pissed me off.
Posted on 9/30/20 at 11:12 am to Dale Doubak
quote:
I know it’s frowned upon
It's oil and flour. I don't think many here frown upon it. Some people prefer to make it themselves as they prefer using oil from browned chicken / sausage, bacon, or something else for added flavor / richness.
Posted on 9/30/20 at 11:46 am to Dale Doubak
I'm a little different than most in that I add my roux after I get the stock to a low boil. I just start spooning it in a little at a time and I have NEVER had separation problems doing it like this.
Brown chicken and sausage the remove for later
cook down veggies and then add stock. Once the stock gets boiling, I add the roux and let it mix/dissolve well. Then I add my meat back to it and then start seasoning. Let it simmer for an hour or 2 to thicken it up and then time to eat.
I can do all this on the stove top for dinner in under 2hrs and it's better than most gumbos I eat.
Brown chicken and sausage the remove for later
cook down veggies and then add stock. Once the stock gets boiling, I add the roux and let it mix/dissolve well. Then I add my meat back to it and then start seasoning. Let it simmer for an hour or 2 to thicken it up and then time to eat.
I can do all this on the stove top for dinner in under 2hrs and it's better than most gumbos I eat.
Posted on 9/30/20 at 1:01 pm to shagnasty 2
quote:
What size bowl for a 1 to 1 would you say? Or the best container?
i use glass. make sure it's a large bowl as the mixture tends to foam up a little bit at the end of the minute microwave intervals.
Posted on 9/30/20 at 2:41 pm to TexasTiger34
quote:
i use glass. make sure it's PYREX
this happened one time when i visited my parents and tried to make it for them in a regular glass bowl.
This post was edited on 9/30/20 at 2:42 pm
Posted on 9/30/20 at 2:45 pm to CAD703X
quote:you've been summoned on the rant.
this happened one time when i visited my parents and tried to make it for them in a regular glass bowl.
Posted on 9/30/20 at 7:34 pm to Dale Doubak
Nothing wrong with using roux from jar. I like Kary’s. Good color, great taste. Be sure to stir until it’s completely melted
Posted on 6/16/21 at 6:38 pm to PapaPogey
What ratio of jarred roux to stock do you use?
Posted on 6/16/21 at 6:41 pm to Dale Doubak
Same recipe you would do with a homemade roux, and just use Kary’s dark jar roux.
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