If you want to make Gumbo from scratch, this recipe will compete with the best on Bourbon street! Jump to:Questions Quickly brown chicken and remove. Trust recipes from Lafayette, Breaux Bridge, St. Martinville, Arnoudville, Port Barre, Ville Platte, Opelousas, Crowley. Dark roux doesn't thicken as well as lighter rouxs but this is good because gumbo shouldn't be too thick anyway. It’s a Louisiana favorite: Shrimp & Okra Gumbo. Keep stirring and you'll see the next color change: a light peanut butter color. My recipe calls for both. Because roux adds a depth of color and flavor to the gumbo that it would not have otherwise. Required fields are marked *. Recipe. Without roux there is no gumbo. Not saying they don't cook good food, just not Cajun! DAMM SURE NOT NEW ORLEANS!!! Paul Prudhomme's gumbo Photograph: Felicity Cloake. I heat my roux for a minimum of 5 minutes every time. It was amazing. Note: This post is Part 2 of my three-part series in making gumbo. Then add a chopped onion. Because of this fact, it's a good idea to turn off the heat and remove it from the burner when it's one or two shades lighter than you want it to be. Pisses me off that television claims New Orleans as Cajun, can't be no further from the truth! We don't have a place for you to upload a photo on our blog, but you can definitely do that on Pinterest! Easy simple and delicious. If there are black flecks in the roux, it is burnt and you'll have to start over, as a burnt roux will taste bitter. Mall likes to add gumbo to his menu at Zin and has sampled dozens of Louisiana gumbos, from the meatless gumbo z'herbes to a downhome cajun gumbo served over potato salad instead of rice. Read Part 3, where I share how to make gumbo. The pleasure of a 5-star review would be greatly appreciated. Cleaning out what didn't mix and adding a new roux will surprise you how thick and flavorful the gumbo can be. I add them all at once as i find the celery/bellpepper take longer to soften up. The trick is to stir stir stir and don't let it burn - making roux takes more than 30 minutes usually depending on your batch - it should be more the color of chocolate - that's the key to a good roux. But if people don’t know they just don’t want to know ! But the time before I don’t it the color of peanut butter. Good recipe but there is no "Holy Trinity" in recipes/cooking. For gumbo, a traditional roux is equal parts oil and flour. Welcome to our kitchen! Roux looked amazing, though. If you want, you can keep a penny close by to compare. It will take another 20 to 30 minutes of stirring to get to this point. You can't make traditional gumbo without it. throughout the year. McKee, a native of Baton Rouge, claims "no self-respecting Cajun would dream of making gumbo without a roux". Want to see our latest recipes? Basically, a roux is a mixture of equal parts flour and fat that is cooked together prior to incorporating into a stew. The basis for a gumbo is definitely the dark roux. A roux can be blond colored, or cooked until a deep brown. stop it from cooking further) by removing it from heat. Add salt and a ... increase heat somewhat when all milk has been added. I often make a chicken and sausage gumbo instead. halved lengthwise and cut into ¼-inch slices, stems and leaves, coarsely chopped, plus chopped leaves for garnish. Why do we do this? Glad you found this easy. Finally, it is very important you pay close attention to the roux as it cooks. Reduce the heat and simmer until the … Essentially, you are frying the flour in the oil until it becomes the color of dark chocolate (but without burning it!). Oh my, I was going to make Gumbo on Fat Tuesday then I totally forgot. Add 1/2 pound okra (trimmed, cut crosswise into 1/4-inch-thick slices, or 1 10-ounce package frozen, thawed chopped okra) to the gumbo. Required fields are marked *, Rate this recipe My heart rate ran rapid just reading the ingredients. It makes for a nicer-looking gumbo, all glossy and perfectly emulsified, but one with a duller flavor. After a few minutes you'll start to see a change in color. Have you ever wondered what all the fuss is about when people discuss making roux (pronounced "roo") for gumbo? Thanks, Terren! If time allows, it is best to use this right away by adding in chopped onion, celery, and green pepper and cooking the Cajun trinity in the roux. However, if you wish to create a lightly colored roux you still need to make sure you heat it long enough to cook out the raw flour taste. Either one tastes very good in a gumbo. Cook for an additional 15 minutes. Keep stirring until you are almost at the desired color. Using a pan that has a thin bottom will increase your chances of burning it because the pan will heat more unevenly and won't hold the heat as well. Hello. Terren. Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. Add the stock and vegetables to the roux. Simply add the roux to chicken broth in the crockpot, then the sausage, cooked chicken, okra, vegetable trio, and seasoning and let cook for … This is a recipe that is more New Orleans based. If you prefer using animal fats, like we do, you can choose from lard or bacon grease. Continue whisking, making sure to get into the corners. Okra: Okra serves as a second thickener in gumbo. This was a great recipe and my gumbo turned out great. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. To make a good Gumbo from scratch you need to know the Holy Trinity. Cook until soft, then add to the gumbo. Thanks so much! It is best to use it right away by adding in chopped onion, celery, and green pepper (the Cajun trinity). Tag @savortheflavourblog on Instagram and hashtag it #savortheflavour. Question, I hate okra, hoe much gumbo feli should i use? Someday I will make it down to Bourbon street, but in the meantime, my kitchen can whip out food just as good as any restaurant in the Big Easy. If you like, exchange your whisk for a wooden spoon, but keep stirring constantly. Whisk the flour into the melted lard with a large metal whisk until all the flour is well mixed. Remove bay leaf and bunch of thyme. https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe It’s still more expe… This recipe is wrong in so so many ways. nature actually has powerful thickening properties, plus the chunky vegetable adds great texture and flavor to the stew. I like to use the one where I made the roux to cut down on dirty dishes. There is also a Chinese trinity and a trinity known as a mira poix. The flour will continue to change color over a period of time. This post may contain affiliate links. Should shrimp be raw or cooked when you add it? Adjust oil as needed to make roux. You've given me a great resource to share. I'll keep the corny jokes coming! The darker the roux gets, the less thick it gets. Next, cook the veggies in the roux. I'm making this gumbo today. ★☆. Add catfish, stir gently, … First, you’ll need to make a roux. Be patient it will take 45 minutes to one hour. Making this ahead of time? Once it turns a light caramel color, turn the heat down to medium. Heat small amount of oil in heavy-bottomed pot, such as a Dutch Oven. Sauté half of the onion, celery and bell pepper in a skillet with oil. Add the remaining 3 tablespoons butter and the onion, garlic, green pepper and celery (this should cool roux) and return to heat and cook for 10 minutes. Meanwhile, season the remaining seafood with Creole seasoning. Do you love Creole cooking? That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Homemade Sloppy Joes - Better Than Manwich, Homemade Mozzarella Sticks with String Cheese, Brown Sugar Meatloaf - With a Secret Ingredient. I agree, I’m from Rayne, and it totally different. I thank you, so very much. Once you make the roux, it's up to the slow cooker to do the work. Add tomatoes, and okra; cover and simmer for an additional 1 hour. Thank you so much, Suzanne! Simply magnificent! It’s totally gross, and it’s a classic broken roux. When the roux is added later on and simmered for a shorter period of time, it has a better chance of holding a more stable emulsion. Please please please do not take this recipe as cajun! Increase your kitchen confidence with our tempting recipes, instructional photos, and helpful tips and facts. To make a gumbo from scratch you need to understand how to thicken it properly. Is that normal? Whisking constantly, cook the roux until it turns a chocolate brown color. This is the color you'll want for a Creole type gumbo. If you don't own a cast iron, use a heavy-bottomed skillet. I often have people ask me for my gumbo recipe, but I don't have the patience to write out all the steps and find it hard to explain. ★☆ Brown the chicken in the oven or on the stove top and set aside in the refrigerator until time to add to the gumbo. This time that’s what I done. Haha, thanks for the comment! When hot, set aside off of ... and enough water to bring butter level to top ... a thick gravy "roux" gumbo, you can make ... water and snow crab. I am from New Orleans, and this recipe is the real deal! Oh, and not to mention, my homemade creole seasoning recipe. The more it is cooked, an increasingly nuttier flavor is imparted. Cook another 30 minutes. We're glad you enjoyed the gumbo recipe! Okra is a great natural thickener because its slimy nature actually has powerful thickening properties, plus the chunky vegetable adds great texture and flavor to the stew. I love cooking and have for many years , I thought about blogging about it but I'm so busy homeschooling my granddaughter and taking care of our horses that I can barley keep up. NOOOOO! It’s good, and it better than they’ve ever experienced, so if they like it it, let them love it! Stay away from olive oil. Gradually whisk in the flour until it is well mixed. This recipe is absolutely delicious! I've been tweaking my, Okra is a great natural thickener because its slimy. The more it is cooked, an increasingly nuttier flavor is imparted. For the thickening? The favorite choice of chefs is cast iron, either enameled or seasoned, because of its even heat distribution and excellent heat retention. Needless to say, it wasn't in my favor. When you hit that stage, turn the heat down to medium. Copyright © 2021 Savor the Flavour LLC -- Privacy Policy, Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). We're thrilled that you found this recipe to be good! Granted you can get a dark roux after adding vegetables, but you are cooking a lot longer. While the stock is coming to a boil, brown the meat and add it and the seafood to the pot. So I wanted to try to go darker for even more flavor. To have a Creole type gumbo, you will want the roux to be the color of a copper penny. After 5 minutes, turned the heat down to medium high. Learn how to make roux for authentic gumbo with this easy recipe. Should gumbo be thick or soupy? Though they are important too, I am actually referring to onions, celery, and peppers. Roux should be added for the liquid content. Next, you get to choose your protein. One reason that we save the seafood gumbo for special occasions is that it is so expensive to make. Melt the lard or some other fat (like peanut oil, vegetable oil, or bacon grease) over high heat in a large cast iron skillet. or cooked until a deep brown. Creole rouxs are typically very pale, so this recipe technically would be considered a Cajun roux. Continue whisking constantly, making sure to stir at the edges of the pan as well. Most gumbo recipes begin with roux, and for good reason: it's the foundation for the entire dish. If you enjoyed reading my Gumbo from Scratch recipe then you should probably like me on Facebook and follow me on Pinterest too. Did you know you can buy Gumbo Roux? Straight outta Lafayette, many generations. Add rest of oil and sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly, to make the gumbo roux. When I let it cool to pour in the bowl for storage it was so thick. IF YOU LIKED THIS RECIPE you will love my authentic, If you enjoyed reading my Gumbo from Scratch recipe then you should probably. For heartier dishes such as gumbo (seafood, chicken or duck), I'll add bacon to the gumbo and use the drippings after cooking it off to create the roux, using the same 1:1 ratio. Add the green onions, shrimp, and chopped parsley. People are so afraid of roux, but the most ingredient of all is patience, which you added. SORRY IM NOT SURE WHAT PART OF LOUISIANA THIS MESS IS FROM!!! Thank you for this post, I'm going to try yours next week. For a gumbo the roux should be a milk to dark chocolate color. Then add Campbell's broth and tomatoes. Cook for 10 more minutes before serving! You're very welcome, Jacki! I'm so glad that you enjoyed reading this post and that you're really into cooking. Seafood and Okra Gumbo is full of fresh shrimp, crabmeat, and oysters in a rich and flavorful roux with plenty of spice. For whatever reason, I have always been enamored by creole and cajun cuisine. Add the sausage and cook until browned, then remove. This recipe I getting very close to mine. After a few minutes, the flour mixture will start to change color. Your recipes and explanations are extremely well-done. Just wanted to thank you for your post it was so easy to do. Before you start, get all the ingredients and supplies. #feast-advanced-jump-to { z-index: 999; border: none; opacity: 0.97; background: #FCFCFC; border-left:4px solid #CCC; padding:5px 0 10px 20px; margin-bottom: 57px;} #feast-advanced-jump-to summary, #feast-advanced-jump-to ul{ margin-left:0;min-height:50px;} #feast-advanced-jump-to li { list-style-type:none; } #feast-advanced-jump-to li a { text-decoration: none; }@media only screen and (max-width: 800px) { .single h2 { display: block; position: relative; padding-top: 83px; margin-top: -83px; } } Once the prep work is done, make a roux by heating butter in a stockpot and slowly mixing in flour. To thicken a gumbo with a roux isn't difficult, however, it takes more attention as you don't want it to burn. Recommended Tools In a cast iron skillet, melt the lard over high heat then gradually add the flour a little at a time. A flavorful gumbo without all the stovetop cooking time! The "secret" is patience. ★☆ I'm going to try your recipe this up coming week, to have when we go camping, ill pre make it at home. The fat can be butter, oil, lard, or even bacon grease. This southern favorite is guaranteed to please any workin' man, or ... from the meat, add lard or oil to equal ... to form a roux. We're so glad that you enjoyed the recipe! First, add butter to a different pan, followed by adding the flour. I followed you and signed up for your newsletter and I'm looking forward to scavenge ring your blog. Remove the cast iron skillet from the heat and stir for another 5 minutes as it will continue cooking. Awwww! Making a dark roux. I know your recipe is a good one . This will require about 20-30 more minutes of constant stirring. I wanted to post a photo to see if I got my roux too dark. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Making gumbo without roux is like making popcorn without salt. But seafood gumbo is reserved for special occasions, like Christmas. If you add the stock to the roux, you have about 20 seconds and no more water will mix. I kept it stirred so that it didn’t stick. I love me a good gumbo. When you add the roux to the hot stock, you can add slowly stirring at the base of the stock. Gather your two ingredients: fat (lard) and flour. A homemade pot of gumbo is definitely worth the work and the wait. Don’t disobey your mom, subscribe to Fox Valley Foodie today. In the next color stage, it will be a light peanut butter color. Add the roux and turn down the heat, stirring occasionally until the roux dissolves into the mixture. My grandmother would turn over in her grave if I ever made gumbo like this. Once done, you can proceed with making the gumbo that day, or freeze … However, if you wish to create a lightly colored roux you still need to make sure you heat it long enough to cook out the raw flour taste. Dark roux is one of two thickening agents in gumbo. The best type of oil would peanut, vegetable or canola. For every quart of gumbo, you need one tablespoon of butter and one tablespoon of flour. The recipe I have I got from Emilio the chef . Cook your roux to your desired color, once you get there then add your vegetables. You can add this roux to the gumbo as the last step while cooking it. This makes all the difference. For some reason, however, people outside of Louisiana think of roux only as something we make for gumbo. Add the salt, cayenne, Tony Chachere's and hot sauce. As self-taught cooks and bakers, we love to inspire moms to cook from scratch with real food for their families. (Some would call it a separated roux.) How to Make Using a gumbo roux and okra for thickening, this hearty stew will give you a taste of the Big Easy! This site uses Akismet to reduce spam. Add the stock and gumbo crabs, stir until the roux mixture and broth are well combined. That slime is actually mucilage, a gelatinous substance that helps the seedpod retain water. Any fats in the pot that didn't get skimmed off before the roux was added remain suspended in the gumbo. On a side note, the lighter the roux, the greater the roux will act as a thickening agent. Baw, did you put tomatoes in the gumbo? Remember, the roux darkens and continues to cook when it's removed from the source of heat, especially if it's in a cast iron pan. You’ll notice when I make my roux for my gumbo I add a little extra flour than the standard 1 : 1 ratio a roux calls for. I was having an issue with my roux until this recipe. Stir this mixture and let this roux cook till it changes the color from pale-yellow to a warm toffee color. I can't get fresh spices so I use dried. Cook until brown (peanut butter colored), about 10 minutes (roux will appear chunky at first but it will … We handpicked the products and tools linked in this post. Best ever! You'll want to try these other delicious recipes, too. Add the shrimp and stir well. Many Blessings to you ❤️, Your email address will not be published. This, then, is the essence of gumbo. Exactly. Notify me of follow-up comments by email. No, not the Father, Son,  and Holy Ghost. ★☆ You need to whisk continually so it doesn't burn. It might look OK, but the finished product lacks the flavor that makes the dish so tasty in the first place. I heat my roux for a minimum of 5 minutes every time. Add a new roux and go to town with the gumbo, chances are some of the original roux did mix well. We're Brooke & Emma, the mother-daughter team behind Savor the Flavour. Roasted Cabbage Wedges with Lemon Garlic Butter. I can't wait!!! Simply a mixture of fat and flour in equal amounts, roux helps to thicken gumbo and provides nutty flavor and creaminess to the dish. Skipping this dark roux really makes the dish a lot less flavourful. You want to add enough flour to your fat until the roux is like a paste. After 5 minutes, turn down the heat to medium high. After 30 minutes, add the gumbo crabs, if using. Your email address will not be published.