Gumbo from scratch with store bought roux?
 

What say y'all?

If the roux is bought at the store, can the cook claim to have made the gumbo from scratch?

Some people get a little crazy with that. I think store bought is just fine. Those people who argue about home made roux, are they churning their own butter too when a recipe calls for that?

That would be like saying if u don't grow the onions it isn't from scratch.

Although it would still be "from scratch" you would still be taking a significant shortcut. The roux is the heart of the gumbo.

^^^^I agree with this. While most people don't grow their own herbs, veggies and meat, the manner in which a roux is cooked defines the flavor profile of the gumbo.

There are some differences among the store bought rouxs that you can experiment with

I say it isn't from scratch

I have never used a store bought roux and have no plans on ever doing so. If you're cooking gumbo then it's your choice of how you do it. No right way or wrong way. As long as you end up with a tasty boil of gumbo that's all that matters.

I like Kary's roux, comes out great every time.

From scratch? No way. I save bacon drippings all year long just to have enough to make a lot of roux. I understand that all things in a gumbo are not grown or raised, but the roux is the heart and I feel it has cheapened the history and tradition of gumbo to buy store bought roux.

I made a gumbo yesterday with store bought roux it was good, but would have been better if I would have had time to make my own roux.


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i make my own. it is time consuming though. gotta babysit it for a long time.

i find it makes a difference because i can choose exactly what i want it to look like at that exact moment.

I ALWAYS make my own roux. I use Paul Prudhommes method. It doesn't take long at all. The key is a good dutch oven and a flat nosed spatula, when you have the right equipment, you can do it real fast. And no, store bought roux does not qualify as a scratch made gumbo.

I don't think using pre made roux disqualifies a gumbo as being homemade. What is roux? Browned flour and oil, butter or duck fat.
Some people can't make a good roux, I had some that tasted burnt and some taste floury.
Store bought roux has consistancy some at home can't produce.
Now me personally, yeah, I like a homemade roux! It's a little unfair to say someone gumbo isn't truly homemade just becasuse of the roux.

Some people use that chopped garlic in the jar, that's worse than using jar roux! That stuff is reconstituted dehydrated garlic and has nothing on fresh garlic. Some people buy seasonings already chopped, that ain't homemade. What about using chicken or seafood stock. Many people use canned stocks and not homemade. That makes something better than using jar roux? I think not!

Like I said jarred roux has consistancy in color and taste. Yes, I have used jar roux and made a Homemade Gumbo with it! Twenty five gallons of it in fact. You know how long it takes to make roux for twenty five gallons of gumbo? Lets just say using the beer drinking method you'd be pretty tipsy by the end ond cooking. The only drawback about premade roux is that it's cold but you can heat it up slowly and carefully not to burn it.

I will say this, when cooking at home I always make roux from scratch using butter and when cooking duck I use duck fat for the roux. Now THAT"S some good roux!

Ive never made my own roux... and my gumbo is good enough for me.... My mom always made her own and her gumbo was great.... but ive tasted some a few times in the last couple years where the person thought they could make their own roux... and it made the gumbo taste a lil off. Now precut onions like the guidrys mix doesn not count as making it from scratch. I have used it before bc i was in a hurry and it gives your gumbo a different flavor... not a fan.

"Label on the jar says homemade."

when it comes to "from scratch" the roux is in all likelyhood the easiest to make

well mcdonalds makes a burger also.

Every ingredient that goes into a gumbo should be the best quality you can find. The basis is the roux; make it from scratch. Chop all fresh veggies yourself...pre cut has a sour flavor...use only fresh peeled garlic. I find a home made stock (chicken or shell fish) to add even better flavor to your gumbo. Do not over season with pepper...you kill your taste buds! Making a gumbo the ol' fashion way does take a few more hours, but well worth the effort. Don't buy skinless pieces of chicken; buy the whole chicken cut it up yourself. Use neck, back and other discarded pieces to make stock.

Another question, who browns their chicken, then vegetables, then adds roux and who throws it all together at once? I was talking to a couple people yesterday and they didnt brown everything first, and I was surprised

I brown my chicken or ducks first then make my roux. Right when the roux is ready I add veggies and as they get wilted I then add the garlic.