I've had a look on the InterWeb, and got an idea. Albertson's had their $8
Andouille sausages marked down to $2 tonight, so I got a pile. Chicken,
Okra and Celery seem to be big on the basics list.

And that roux, which seems to be like the gravy I make with roasts.

Anyone got any special ideas or hints to making a decent gumbo? I'm planning
an Okra one, rather than a file one (going to take some file powder back to
Australia though, as I've never seen it there).

--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy

ant wrote:
> I've had a look on the InterWeb, and got an idea. Albertson's had
> their $8 Andouille sausages marked down to $2 tonight, so I got a
> pile. Chicken, Okra and Celery seem to be big on the basics list.
>
> And that roux, which seems to be like the gravy I make with roasts.
>
> Anyone got any special ideas or hints to making a decent gumbo? I'm
> planning an Okra one, rather than a file one (going to take some file
> powder back to Australia though, as I've never seen it there).

The orginial way is lard and all purpose flower in equal parts in a cast
iron pan. I use crisco and all purpose flower myself in equal parts. Set the
heat to medium high an stir contiunously and don't wake away until it is
medium to dark brown for gumbo. Blond is more for soaps and such. Once you
have what you want put it aside.

In a 5 qt or larger stock pot saute with a little olive oil your triology of
onions, green pepper, celery, 3 cloves of garlic minced and a jalapeno
pepper seeded and chopped. This takes about 10 minutes at medium heat. Add 2
cans of diced or stewed tomotos and let it simmer for about 5 minutes. Now
stir in chopped sausage (about 1/2") and Okra and let simmer about 15 more
minutes or until tender. Now add chicken thighs and brests cut into bite
size pieces. Now cover with either chicken stock or water, you can also
combine the two. Once simmering add about 2 tbl spoons of the roux to the
stock pot, stiring until completely melted add salt and black pepper to
taste. In my case I add cayanne pepper also at this point. Let it simmer
about an hour with constant checking and stirring. Keep and eye on your
thinkness and add roux as needed. Now make your rice and you should be ready
to go. Gumbo keeps well and roux kept in a tightly sealed mason jar will
keep for months in refrig.

I did this from memory so if you have any questions feel free to ask.

--

Joe Cilinceon

Joe Cilinceon wrote:
> ant wrote:
>> I've had a look on the InterWeb, and got an idea. Albertson's had
>> their $8 Andouille sausages marked down to $2 tonight, so I got a
>> pile. Chicken, Okra and Celery seem to be big on the basics list.
>>
>> And that roux, which seems to be like the gravy I make with roasts.
>>
>> Anyone got any special ideas or hints to making a decent gumbo? I'm
>> planning an Okra one, rather than a file one (going to take some file
>> powder back to Australia though, as I've never seen it there).
>
> The orginial way is lard and all purpose flower in equal parts in a
> cast iron pan. I use crisco and all purpose flower myself in equal
> parts. Set the heat to medium high an stir contiunously and don't
> wake away until it is medium to dark brown for gumbo. Blond is more
> for soaps and such. Once you have what you want put it aside.
>
> In a 5 qt or larger stock pot saute with a little olive oil your
> triology of onions, green pepper, celery, 3 cloves of garlic minced
> and a jalapeno pepper seeded and chopped. This takes about 10 minutes
> at medium heat. Add 2 cans of diced or stewed tomotos and let it
> simmer for about 5 minutes. Now stir in chopped sausage (about 1/2")
> and Okra and let simmer about 15 more minutes or until tender. Now
> add chicken thighs and brests cut into bite size pieces. Now cover
> with either chicken stock or water, you can also combine the two.
> Once simmering add about 2 tbl spoons of the roux to the stock pot,
> stiring until completely melted add salt and black pepper to taste.
> In my case I add cayanne pepper also at this point. Let it simmer
> about an hour with constant checking and stirring. Keep and eye on
> your thinkness and add roux as needed. Now make your rice and you
> should be ready to go. Gumbo keeps well and roux kept in a tightly
> sealed mason jar will keep for months in refrig.
> I did this from memory so if you have any questions feel free to ask.

A correction in the first paragraph which is instructions for make a roux:

The original way to make roux is lard and all purpose flower in equal parts
in a cast iron pan. I use Crisco and all purpose flower myself in equal
parts. Set the heat to medium high an stir continuously and don't walk away
until it is medium to dark brown for gumbo. Blond is more for soaps and
such. Once you have what you want put it aside.



--

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> The orginial way is lard and all purpose flower in equal parts in a cast
> iron pan. I use crisco and all purpose flower myself in equal parts.

What kind of flowers? Roses? Orchids?

about an hour with constant checking and stirring. Keep and eye on your
> thinkness and add roux as needed. >

You should definitely keep an eye on your thinkness.


Ms P

ant wrote:

> I've had a look on the InterWeb, and got an idea. Albertson's had
> their $8 Andouille sausages marked down to $2 tonight, so I got a
> pile. Chicken, Okra and Celery seem to be big on the basics list.
>
> And that roux, which seems to be like the gravy I make with roasts.
>
> Anyone got any special ideas or hints to making a decent gumbo? I'm
> planning an Okra one, rather than a file one (going to take some file
> powder back to Australia though, as I've never seen it there).

You might want to review Alton Brown's method. He recommends making the
roux in the oven, less chance of burning.

<http://www.foodnetwork.com/food/reci...36_35896,00.ht
ml>




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> You might want to review Alton Brown's method. He recommends making
> the roux in the oven, less chance of burning.
>
> <http://www.foodnetwork.com/food/reci...36_35896,00.ht
> ml>

Roux seems to be pretty similar to making gravy with the pan juices, except
you don't get to the add-water stage. You just keep at it with the wooden
spoon and watch it develop.



--
ant
Don't try to email me;
I'm borrowing the spammer du jour's addy

ant wrote:

> Default User wrote:
>
> > You might want to review Alton Brown's method. He recommends making
> > the roux in the oven, less chance of burning.
> >
> > <http://www.foodnetwork.com/food/reci...D_9936_35896,0
> > 0.ht ml>
>
> Roux seems to be pretty similar to making gravy with the pan juices,
> except you don't get to the add-water stage. You just keep at it
> with the wooden spoon and watch it develop.

Well, I've never done it, but Alton says making a "brick roux" on the
stovetop is tough to do without burning it.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:

> ant wrote:
>
> > Default User wrote:
> >
> > > You might want to review Alton Brown's method. He recommends making
> > > the roux in the oven, less chance of burning.
> > >
> > > <http://www.foodnetwork.com/food/reci...D_9936_35896,0
> > > 0.ht ml>
> >
> > Roux seems to be pretty similar to making gravy with the pan juices,
> > except you don't get to the add-water stage. You just keep at it
> > with the wooden spoon and watch it develop.
>
> Well, I've never done it, but Alton says making a "brick roux" on the
> stovetop is tough to do without burning it.


Making a dark roux is not especially tricky, it simply takes *extreme*
attention, you can't let your mind wander for a *second*. One is bound to
fail on the first few attempts, it's part of the learning curve....

I actually find making a dark roux rather "therapeutic", whilst doing it you
have to clean your mind of all garbage (I've got LOTS, lol)...it's kinda
"zen - like" in that respect.

--
Best
Greg

On Sat, 17 Feb 2007 07:56:00 GMT, "Gregory Morrow"
> wrote:

>
>Default User wrote:

>> Well, I've never done it, but Alton says making a "brick roux" on the
>> stovetop is tough to do without burning it.
>
>
>Making a dark roux is not especially tricky, it simply takes *extreme*
>attention, you can't let your mind wander for a *second*. One is bound to
>fail on the first few attempts, it's part of the learning curve....

I heard about this technique of making a roux from eGullet. I haven't
tried it yet, but the next time I make gumbo, this will be the method
I use. Additional comments in the thread this came from on eGullet,
suggested using shorter and shorter time intervals as the color
becomes closer to what you want.

Microwave Roux

Take a 4 cup pyrex measuring cup. Put 2/3 cup of flour and 2/3 cup of
oil/butter/fat. Stir with whisk, Microwave on high for 4 minutes.
Whisk, Microwave for 2 minutes. Whisk, Once more. Then go to one
minute intervals whisking in between till the color roux you want is
achieved. In about 20 minutes you have a great roux without burning.


Christine

On Sat, 17 Feb 2007 07:56:00 GMT, "Gregory Morrow"
> wrote:

>whilst

whilst?

LOL!
How quaint.

--
See return address to reply by email

Default User wrote:

> Well, I've never done it, but Alton says making a "brick roux" on the
> stovetop is tough to do without burning it.
>
> Brian

It was interesting to me to learn that the darker the roux, the less
thickening power it held.

Goomba38 wrote:
> Default User wrote:
>
>> Well, I've never done it, but Alton says making a "brick roux" on the
>> stovetop is tough to do without burning it.
>>
>> Brian
>
> It was interesting to me to learn that the darker the roux, the less
> thickening power it held.

The roux is not intended to thicken, it's intended to add flavour. It's not
like you're making a bechamel sauce. It's gumbo!

Jill

ant wrote:
> Default User wrote:
>
>> You might want to review Alton Brown's method. He recommends making
>> the roux in the oven, less chance of burning.
>>
>> <http://www.foodnetwork.com/food/reci...36_35896,00.ht
>> ml>
>
Give me a break... I don't care what the TV chef says, a good dark roux (and
yes, the roux needs to be *dark* for gumbo) needs constant stirring. How on
earth are you going to do that if it's in the oven? Trust your nose!.
You'll know if it is starting to burn. So you turn down the heat, take it
off the burner and let it settle. Stir it up and add it to the gumbo pot.
Sheesh! The Cajuns who threw gumbo together didn't have a TV chef telling
them what was right or wrong about making roux, just their noses and some
common sense.

And the File powder *is* essential (IMHO), but you don't mix it in with the
gumbo, you sprinkle it on top of the stew at the very end. For those who
don't know, File "Gumbo" powder is ground sassafrass leaves, an important
part of Cajun cuisine. It adds something that should not be left out. And
a little goes a very long way so sprinkle sparingly.

Jill

On Feb 20, 11:14�am, "jmcquown" > wrote:
> ant wrote:
> > Default User wrote:
>
> >> You might want to review Alton Brown's method. He recommends making
> >> the roux in the oven, less chance of burning.
>
> >> <http://www.foodnetwork.com/food/reci...36_35896,00.ht
> >> ml>
>
> Give me a break... I don't care what the TV chef says, a good dark roux (and
> yes, the roux needs to be *dark* for gumbo) needs constant stirring. *How on
> earth are you going to do that if it's in the oven? *

When roux is made in the oven one way is only the flour alone is
browned in the oven. Cooks that prepare gumbo regularly keep a supply
of browned flour on hand, and in different degrees of brown too. This
method is legitimate and gives a big head start... most large cajun
eateries use the oven roux methods... in fact many buy the flour
already browned from the cajun cooking supply emporiums. Anyone who
belives that the big cajun restaurants cook homemaker style, one small
batch at a time, still believes in the tooth fairy.

http://www.realcajunrecipes.com/reci...e-roux/927.rcr

http://www.cajungrocer.com/prepared-...?source=google

Sheldon
Sheldon

Thursday's Atlanta Journal Constitution had a nice article about
gumbo. If you have to register to read it, you can go to
www.bugmenot.com for a log-in and password.

http://www.ajc.com/living/content/li...07FDgumbo.html

Tara