Can someone tell me how to make a gumbo rue?!
Is this the same rue for the jambalaya!?Www@FoodAQ@Com
Answers:
If you're making a roux for gumbo, you'll want a dark roux - so don't use butter, since butter has a tendency to burn!.
Lard or bacon fat is traditional, but you can use vegetable shortening or oil!. All purpose flour is what you'll need, and the proportions are two parts flour to one part fat (for example, if you need a cup of roux, use a cup of flour and one half cup of lard/oil)!.
You'll want to have all your vegetables for the gumbo chopped and ready, your stock heating on the stove, and your flour and fat ready to go into your gumbo pot, prior to starting the roux - because once you start, you can't stop stirring!
Heat the fat over medium to medium-high heat before adding the flour!. Stir in the flour, and from this point on, don't stop stirring!. If the roux starts to get darker than a peanut-butter color before half an hour has passed, your heat is too high!.
If you have the right temperature and keep stirring as you should, the roux should change from a peanut-butter shade to a dark chocolate color in about forty-five or fifty minutes!.
At this point you will add your chopped veggies - including celery, onion and bell pepper!. Keep stirring as you add them, and once the onions are transparent, start blending in the hot stock, little by little!. Keep stirring until all the stock is blended in!.
That's it - how to make the rue/base for a gumbo!.
And here are the basic ingredients/measurements for the above!. (you can add andouille, chicken, shrimp, etc per your own recipe):
1 c all-purpose flour
1/2 c bacon drippings, lard, oil or shortening
2 to 3 c chopped onion
1 c chopped bell pepper
1/2 c chopped celery
3 quarts poultry stock
*** No roux is used for Jambalaya :)Www@FoodAQ@Com
Lard or bacon fat is traditional, but you can use vegetable shortening or oil!. All purpose flour is what you'll need, and the proportions are two parts flour to one part fat (for example, if you need a cup of roux, use a cup of flour and one half cup of lard/oil)!.
You'll want to have all your vegetables for the gumbo chopped and ready, your stock heating on the stove, and your flour and fat ready to go into your gumbo pot, prior to starting the roux - because once you start, you can't stop stirring!
Heat the fat over medium to medium-high heat before adding the flour!. Stir in the flour, and from this point on, don't stop stirring!. If the roux starts to get darker than a peanut-butter color before half an hour has passed, your heat is too high!.
If you have the right temperature and keep stirring as you should, the roux should change from a peanut-butter shade to a dark chocolate color in about forty-five or fifty minutes!.
At this point you will add your chopped veggies - including celery, onion and bell pepper!. Keep stirring as you add them, and once the onions are transparent, start blending in the hot stock, little by little!. Keep stirring until all the stock is blended in!.
That's it - how to make the rue/base for a gumbo!.
And here are the basic ingredients/measurements for the above!. (you can add andouille, chicken, shrimp, etc per your own recipe):
1 c all-purpose flour
1/2 c bacon drippings, lard, oil or shortening
2 to 3 c chopped onion
1 c chopped bell pepper
1/2 c chopped celery
3 quarts poultry stock
*** No roux is used for Jambalaya :)Www@FoodAQ@Com
To make roux for a small batch of gumbo melt 1/2 stick of butter in a saucepan and then add 1/4 cup of flour (equal parts butter or fat and flour) Mix well and keep stirring, while cooking about 2 or 3 minutes!. You will then have a white roux-add some hot stock from the gumbo and mix to make a gravy like consistency and then you can add it to the main pot of gumbo!. If you want, you can cook the roux longer and the color will go through stages-blond,brown and dark brown!. The longer you cook roux, the richer the flavor, but the less it will thicken the gumbo!. You can use roux to thicken a lot of foods-gravy-stews-sauces!.Www@FoodAQ@Com
Jambalaya does NOT have roux in it!. SIlly!.
gumbo however doed hav roux!.
there are many types of roux
for gumbo usually a dark roux is used!.
for cream soups a lighter roux is used
Basic roux is made with fat and flour (simple)
fat can be lard, bacon grease, butter, or most oils (except olive and sesame oils)
a roux is made of equeal parts of oil/fard to flour!.
it can either be baked in an oven, or made on top of the stove
Stove top needs constant attention so it dosen't burn!.
add flour to melter lard, butter, oil in equeal amounts, place over low heat and stir, stir, stir, till it gets a bit tan color, that is a blond roux!. this is good for soups, sauces,For a darker roux just keep it on the heat and stir!. when it looks like weak coffee then that is the roux for gumbo!. It will smell like toasted almonds!. It can be kept for a long time in the fridge!.Www@FoodAQ@Com
gumbo however doed hav roux!.
there are many types of roux
for gumbo usually a dark roux is used!.
for cream soups a lighter roux is used
Basic roux is made with fat and flour (simple)
fat can be lard, bacon grease, butter, or most oils (except olive and sesame oils)
a roux is made of equeal parts of oil/fard to flour!.
it can either be baked in an oven, or made on top of the stove
Stove top needs constant attention so it dosen't burn!.
add flour to melter lard, butter, oil in equeal amounts, place over low heat and stir, stir, stir, till it gets a bit tan color, that is a blond roux!. this is good for soups, sauces,For a darker roux just keep it on the heat and stir!. when it looks like weak coffee then that is the roux for gumbo!. It will smell like toasted almonds!. It can be kept for a long time in the fridge!.Www@FoodAQ@Com
Its just butter and flour!. The darker the roux I believe, the better it is!. Just try not to burn it, LOLWww@FoodAQ@Com
Sure!. A roux is just a basic way of thickening your soups and sauces!.Www@FoodAQ@Com