monkeyman1000
Well-Known Member
- Joined
- Nov 10, 2013
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You know you are making it right if you are completely drunk by the time it is ready. One for the goose and two for the gander.
I remember my dad watching Justin Wilson and trying to duplicate recipes.
I love making gumbo, and long ago gave up using a recipe. I make my own sausage for it, but beyond that, I find the most important thing is to get the roux to the right color. I hate pasty gumbo, so get the roux dark and the rest will sort itself out.
I remember my dad watching Justin Wilson and trying to duplicate recipes.
The versatility of gumbo is one of the things I really like about it. You can add just about anything to it. I also enjoy making it bc I put about as much wine in me as I do in the gumbo. That's a good looking roux up dar Staestc!!
anybody had success baking a roux? I stopped doing the stovetop deal and started microwaving my roux the last few times I made a gumbo. It was close but not exact.. just looking for some experience or guidelines..
I start my roux in the convection oven... I've never been able to get it dark enough like that though. I transfer it to the pot and continue browning. It does allow me to do other prep work while the roux is cooking though.
I cook my roux in the oven at 375deg for about an hour to hour half depending on the color.
I remember listening to Justin Wilson comedy spots on the radio with my dad in the car when I was really young, and long before I ever saw his cooking show.
My mother-in-law taught me how to make seafood Gumbo down on the coast in western Mississippi about 10 years ago, which was great because the seafood was so fantastic! Biggest difference between mine and her's and mine is the time I spend on the roux. And the smell when the veggies hit that smokin'hot roux is just awesome!
very nice.. do you stir it any while it's baking or just let it go?
Those of you using the oven to brown you roux, are you still using a 1:1 ratio of oil to flour? On the stove top I use 2 parts flour to 1 part oil, but it requires my complete attention to get it right. I'd love to bake my roux if it meant I could keep the 2:1 ratio.
Those of you using the oven to brown you roux, are you still using a 1:1 ratio of oil to flour? On the stove top I use 2 parts flour to 1 part oil, but it requires my complete attention to get it right. I'd love to bake my roux if it meant I could keep the 2:1 ratio.
Living in NOLA, we make all types of gumbo. One of my favorite (besides seafood) is with the leftover turkey after Thanksgiving. My wife makes awesome turkey and andouille gumbo and I'd love some right about now.
It has to be eaten fresh. You need to come down for a visit and we can try a number of variations of gumbo as well as other libations.Not to nit pick, but why has this not shown up in any of the packages.
Not feeling the NOLA love man.
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