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    Gumbo Roux Tip

    Ok so it’s not a recipe but hopefully can be useful to somebody. Some do know but for those that don’t I own and operate a Cajun and Seafood restaurant. Several years ago I started making roux in large batches so I didn’t have to do it several times a week. By making a large batch and letting it set for days or weeks even it allows the roux and oil to separate so you can keep pouring the oil off of the top periodically until about half of the oil has been rendered making it healthier and more appealing as to not having to skim the oil off of the top of your gumbo. Once totally rendered it can be stored anywhere in a cool place like your pantry. As long as you have added nothing to the roux it has basically an unlimited shelf life. Why does this matter well it won’t to some people. But a lot of folks are intimidated by making roux or it’s just to time consuming so they choose to buy store bought roux which I’m sure is just as good. But if you make your own but dread the process try larger batches so you can put it away to use later. You can store it in any plastic container with a lid after it’s cooled. When you get comfortable doing it this way you may only have to make roux twice a year. All of my measures or by weight not volume. One batch of gumbo for me requires 8 pounds of finished roux , 12 gallons of stock and yields about 12 gallons of gumbo. One batch of roux is 3 gallons of oil and 3 gallons of flour yielding around 34 pounds of finished, drained useable roux. The finished product should look like fudge after all the oil has rendered. For smaller house hold batches just add roux in small portions to hot roux and keep stirring and adding until the consistency is to your liking. Add maybe 4 ounces at a time and keep up with you weight and record that to you recipe for future use. My method takes about 2 hours for that much but I only have to make it once every 3 weeks by doing so. Hopefully someone use this info. Happy cooking.
    Attached Files

    #2
    Good tip. I've done that with spaghetti sauce. Freeze in freezer bags and it is perfect for later down the road. I will do the same for a pot to beans. I make a big pot and freeze half for the next time I want some beans on a weeknight.
    Here is a tip for a roux. If your just making one pot you can do it in a pyrex measuring cup in the microwave. I do it this way now because you will never burn it and it only take minutes and you can get it the way you want from peanut butter to chocolate in color. 30 seconds and stir until you get what you want.

    Comment


      #3
      I love that dark color
      Good job

      Comment


        #4
        Looks damm good! Love me some seafood gumbo

        Comment


          #5
          Try Tony's Instant Roux and save lot of time. Just saying.

          Comment


            #6
            Wouldn’t it be easier for us to just have you send us some roux as needed?

            Comment


              #7
              Bake /roast in oven and store in Frig use as needed//kinda like Tony inst roux

              Comment


                #8
                .

                Comment


                  #9
                  Originally posted by Gumbo Man View Post
                  Ok so it’s not a recipe but hopefully can be useful to somebody. Some do know but for those that don’t I own and operate a Cajun and Seafood restaurant. Several years ago I started making roux in large batches so I didn’t have to do it several times a week. By making a large batch and letting it set for days or weeks even it allows the roux and oil to separate so you can keep pouring the oil off of the top periodically until about half of the oil has been rendered making it healthier and more appealing as to not having to skim the oil off of the top of your gumbo. Once totally rendered it can be stored anywhere in a cool place like your pantry. As long as you have added nothing to the roux it has basically an unlimited shelf life. Why does this matter well it won’t to some people. But a lot of folks are intimidated by making roux or it’s just to time consuming so they choose to buy store bought roux which I’m sure is just as good. But if you make your own but dread the process try larger batches so you can put it away to use later. You can store it in any plastic container with a lid after it’s cooled. When you get comfortable doing it this way you may only have to make roux twice a year. All of my measures or by weight not volume. One batch of gumbo for me requires 8 pounds of finished roux , 12 gallons of stock and yields about 12 gallons of gumbo. One batch of roux is 3 gallons of oil and 3 gallons of flour yielding around 34 pounds of finished, drained useable roux. The finished product should look like fudge after all the oil has rendered. For smaller house hold batches just add roux in small portions to hot roux and keep stirring and adding until the consistency is to your liking. Add maybe 4 ounces at a time and keep up with you weight and record that to you recipe for future use. My method takes about 2 hours for that much but I only have to make it once every 3 weeks by doing so. Hopefully someone use this info. Happy cooking.
                  Great tip. Thanks...

                  Originally posted by FULL DRAW View Post
                  Good tip. I've done that with spaghetti sauce. Freeze in freezer bags and it is perfect for later down the road. I will do the same for a pot to beans. I make a big pot and freeze half for the next time I want some beans on a weeknight.
                  Here is a tip for a roux. If your just making one pot you can do it in a pyrex measuring cup in the microwave. I do it this way now because you will never burn it and it only take minutes and you can get it the way you want from peanut butter to chocolate in color. 30 seconds and stir until you get what you want.


                  Wait what? What?
                  Please explain this trick...

                  Comment


                    #10
                    I am still a work in progress on making a great gumbo. I definitely think this will help. Thanks for sharing.

                    Comment


                      #11
                      Originally posted by Lonestar_HOYT View Post
                      Wouldn’t it be easier for us to just have you send us some roux as needed?
                      I would but the Postal Inspectors would probably think it was black tar heroin if there really is such a thing. LOL

                      Comment


                        #12
                        Originally posted by cva34 View Post
                        Bake /roast in oven and store in Frig use as needed//kinda like Tony inst roux
                        Can you really get the dark rich color and flavor doing it without oil?

                        Comment


                          #13
                          Whats the name of your place? We camp around Livingston a few times per year.

                          Comment


                            #14
                            Originally posted by postman View Post
                            Try Tony's Instant Roux and save lot of time. Just saying.
                            Gross

                            Comment


                              #15
                              Originally posted by kfd82 View Post
                              Whats the name of your place? We camp around Livingston a few times per year.
                              LeBlancs Cajun Kitchen.

                              Comment

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