Gumbo from scratch with store bought roux?

[T-Bone]

I prefer boneless gumbo so I quarter up and brown my chicken, tasso, smoked sausage and andouille in a big skillet then I throw the chicken in a pot of of boiling water just enough to cover the chicken and then cut the fire back and let it simmer. Take the chicken out and debone it. Strain the water I boiled in and add that water to my gumbo stock. I either use store bought roux or make my own and then add my onion, bell pepper and celery, simmer and stir and then add my water and let it get happy.

[meaux fishing]

If I make my roux in the microwave is that homemade?

[T-TOP]

Originally Posted by meaux fishing

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 duck, remove and cook vegetables. Then add the roux.


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[T-Bone]

Originally Posted by meaux fishing

If I make my roux in the microwave is that homemade?

Homemade =Roux made in a black iron pot over a wood burning fire that is 100 yards in the swamp. Any other way is "contemporary".

[Matt G]

My wife cooked gumbo last night using store bought roux and Guidry's season blend while I was working on the house. You can bet your @$$ I was not about to tell her that it wasn't a homemade gumbo. When I cook a roux based meal I like to make my own roux if time permits. It's a whole different meal with a homemade roux.

Meaux, if I'm using boneless skinless chicken I will not brown it. If it's a fryer I'd prefer to brown it strictly for the fact of having less grease in my gumbo. I always brown my fresh sausage though....... I started using the green onion sausage from Winn Dixie. It's awesome in a gumbo.

[duckman1911]

Making the roux is the best part. No better reason to have a cold beer at 9:00am on a Saturday. I measure my roux by how many beers it takes to get it right.lol

[meaux fishing]

Originally Posted by T-TOP

I brown my chicken or duck, remove and cook vegetables. Then add the roux.


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thats how I do it too

[simplepeddler]

Originally Posted by duckman1911

Making the roux is the best part. No better reason to have a cold beer at 9:00am on a Saturday. I measure my roux by how many beers it takes to get it right.lol

this rings so true to my ears..........LOL

[Goooh]

Brown it all first

I like the bones in because you can't replicate the flavor you get from it.

I don't think anyone here would accept someone saying they made spaghetti from scratch if you saw them brown some beef then dump a can of Ragu on top...

[duckman1911]

Originally Posted by Reefman

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.

Hardly no better smell in the world than the trinity being stirred into a hot roux . One of those things that happiness is made of.

[duckman1911]

Originally Posted by simplepeddler

this rings so true to my ears..........LOL

Good thing the fridge is within arms length of the stove

[duckman1911]

Originally Posted by T-Bone

Homemade =Roux made in a black iron pot over a wood burning fire that is 100 yards in the swamp. Any other way is "contemporary".

Minus the swamp I have done this many times. You gota be paying close attention and have everything ready and within arms length when making a roux over a fire.
Im so ready for open fire cooking weather.

[mr crab]

Originally Posted by meaux fishing

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

Gotta brown the meats, very important piece of the puzzle. It also keeps extra grease out of your pot

[MathGeek]

Lots of great thoughts in this thread. Thanks for sharing.

I really appreciate the point that cooks without the skill to make a roux correctly will most often yield a better gumbo using a store bought roux.

But gumbo made by skillful cooks who really know how to make a roux is in a completely different league than gumbo made with store bought roux. The biggest difference between excellent and above average is a good roux.

[duckman1911]

MG the roux is the foundation of a gumbo and also the cheapest part of the gumbo. You get a rainy Saturday with nothing to do get out the flour and oil and make a few. When I first started it was a confidence thing. If I saw a whisp of smoke I was worried I would burn it. After you do a few and know what color and consistency you want it's a cake walk. 100% attention and having veggies and water ready before hand is a must.
If using a deep pot be careful of the steam. When you dump in your veggies a deep pot will funnel the steam right to your stirring hand. I put on an oven mit most times.

[Ragin_Cajun]

You could never win the World Championship Gumbo Cookoff in New Iberia with a store bought roux....they don't allow it.

I have been fortunate to win the amateur division milange category twice back when I worked with LandCoast.

Sig, you are right about cooking a roux of that size....but nobody says you cant have a beer at 6am!

My take on the roux, I love to make it from scratch because one of my best and most favorite smells in the world is when you bring the roux to the brink of burn and throw in your fresh chopped veggies to cool it down.

Just my thoughts and smells!

[SteelD]

I agree with Duckman! Ain't nuttin better than the smell & taste of homemade roux!


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[duckman1911]

Originally Posted by SteelD

I agree with Duckman! Ain't nuttin better than the smell & taste of homemade roux!


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Where da phukk you been hidin boy? Glad you back ma brudda

[Goooh]

Originally Posted by Ragin_Cajun

My take on the roux, I love to make it from scratch because one of my best and most favorite smells in the world is when you bring the roux to the brink of burn and throw in your fresh chopped veggies to cool it down.

To me it smells like popcorn, and is just the same because once it goes past that perfect popcorn smell it's too late!

[Ilovestohunt]

Originally Posted by Goooh

Brown it all first

I like the bones in because you can't replicate the flavor you get from it.

I don't think anyone here would accept someone saying they made spaghetti from scratch if you saw them brown some beef then dump a can of Ragu on top...

Ohh nooo. Don't go there! But I do remember I think Sig Nate, if I'm wrong I appologise. But someone posted about using Bailey's gumbo mix, they reported that it was very good. I got some and was planning on trying this weekend for fun. I have always made my own roux, so this will be a first for me. I do it pretty much like everyone else that's posted- if I have bacon drippings I use that etc.. I never have rendered duck fat around but Lord knows I wish I did. I have taught all 3 of my boys how to babysit a roux. My oldest- a sophomore at LSU, still has a scar on his arm from not paying attention to the Cajun napalm when he was about 8!!
God bless and good cookin!!
J


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