DARK ROUX RECIPE RECIPES
GUMBO BASE (AKA ROUX) RECIPE - FOOD.COM
A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!
Total Time 17 minutes
Prep Time 2 minutes
Cook Time 15 minutes
Yield 1 Sunday Pot of Gumbo
Number Of Ingredients 2
Steps:
- Melt Butter in a heavy bottomed skillet over medium to medium high heat.
- Slowly sprinkle in the flour a little at a time, stirring constantly.
- Continue to stir constantly.
- Do not walk away!
- If you burn it even the tiniest bit, it is unusable.
- You will notice the flour beginning to brown.
- The darker the flour, the darker the gravy.
- For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
- At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
- You can make this ahead of time and keep tightly covered in the frige or freezer.
Nutrition Facts : Calories 1561.9, FatContent 139, SaturatedFatContent 87.6, CholesterolContent 366, SodiumContent 1217.5, CarbohydrateContent 71.6, FiberContent 2.5, SugarContent 0.4, ProteinContent 11.1
ASIAN WATER ROUX WHITE BREAD RECIPE | ALLRECIPES
Secret to homemade bread that will stay soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these! My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it! Water roux works best refrigerated overnight; however, if you don't want to wait, make sure it's room temperature when you add it to the dough! The dough is quite moist to work with. It is easier to do the kneading in a mixer.
Provided by Jessica Choi
Categories White Bread
Total Time 150 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To make the water roux, bring 1/2 cup of water to a boil in a small saucepan, and stir in 1 tablespoon of sugar and the butter, mixing to dissolve the sugar. Place 1 cup of flour in a heatproof bowl, pour the boiling liquid over the flour, and whisk it well to remove lumps and transform the flour into smooth paste. Cover the bowl with plastic wrap, and refrigerate overnight.
- The next day, bring the water roux to room temperature. In the work bowl of an electric stand mixer, stir the yeast with 3/4 cup of warm water, and let it stand until a creamy layer of foam forms on the surface, 5 to 10 minutes. Add 3 cups of flour, 1/3 cup of sugar, dry milk powder, salt, and egg. Scoop all the water roux by spoonfuls into the mixing bowl, and let the machine knead the dough on low speed to thoroughly combine the ingredients, about 2 minutes. Increase the mixer speed to medium and knead until the dough is soft and smooth, about 8 more minutes.
- Turn the dough out into a greased bowl, cover lightly with a cloth, and let rise in a warm place until doubled, about 1 hour. Punch down the dough.
- Grease 2 8x4 inch loaf pans.
- Working on a floured surface, cut the dough in half, and form each half into a loaf shape. Place the dough in the prepared loaf pans, cover lightly with a cloth, and let rise until doubled, about 1 more hour.
- Preheat an oven to 350 degrees F (175 degrees C). Bake the loaves in the preheated oven until the tops are lightly golden brown, 30 to 40 minutes. Remove the bread from the pans, and brush loaves with melted butter while still warm.
Nutrition Facts : Calories 139.3 calories, CarbohydrateContent 23.8 g, CholesterolContent 16.7 mg, FatContent 3.2 g, FiberContent 0.8 g, ProteinContent 3.5 g, SaturatedFatContent 1.8 g, SodiumContent 146.1 mg, SugarContent 4.6 g
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This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
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Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
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Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
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Calories 408 calorie per serving
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
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SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK
This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.
From foodnetwork.com
Reviews 4.5
Total Time 3 hours 30 minutes
Category main-dish
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Calories 408 calorie per serving
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Total Time 3 hours 30 minutes
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Calories 408 calorie per serving
- Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.
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Reviews 5
Total Time 2 hours 0 minutes
Category main-dish
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From myrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 430 calories per serving
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This creamy leek soup from Gourmet is velvety but not at all heavy. Serve it as an appetizer or an elegant lunch with a dollop of whipped cream on top.
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Reviews 5
Total Time 1 1/2 hr
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Total Time 1 1/2 hr
- Beat cream in a bowl with an electric mixer at medium speed until it almost forms soft peaks. Serve soup topped with cream.
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- Stir in shrimp, sausage, and green onions; cook 5 to 7 minutes or until shrimp turn pink. Discard bay leaves. Serve over hot rice.
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Nicknamed "Sliders" and "Gut Bombers," these famous tiny burgers were one of the earliest fast-food creations. It all started in 1921 when E.W. Ingram borrowed $700 to open a hamburger stand in Wichita, Kansas. Ingram chose the name White Castle because "white" signified purity and cleanliness, while "castle" represented strength. permanence, and stability. White Castle lived up to its name, maintaining that permanence and stability by growing steadily over the years to a total of 380 restaurants.
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Reviews 4.7
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Total Time 20 minutes0S
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Reviews 4.7
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Menu Description: "A smaller, but equally tender filet...the tenderest corn-fed Mid-western beef. So tender it practically melts in your mouth."
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OVEN-COOKED DARK (CHOCOLATE) ROUX RECIPE - THE SPRUCE EATS
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Feb 03, 2020 · Gumbo Roux also popularly known as Gumbo base is the heart and soul of an authentic Louisiana style Gumbo Recipe. A dark roux is the building block of Cajun and Creole cooking. It acts both as a seasoning and a thickener. You can’t make an authentic rich tasting Gumbo without a fantastic kick-ass Roux that looks dark …
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Jun 14, 2021 · White and blond roux are the most common, used to thicken sauces, soups, and chowders. Brown and dark brown roux have more flavor, but less thickening power than white or blond roux. Dark roux …
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Jul 06, 2021 · Roux can be kept in the refrigerator for two months in an airtight container. Freezing: If freezing the roux, place 1 tablespoon of the roux in each section of an ice cube tray and, when firm, transfer to a freezer bag and store for up to six months. When a recipe calls for 1/2 cup roux…
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Oct 15, 2021 · The Best Oil to Use for Roux. Many dairy-based soup and sauce recipes use butter for making roux. Butter is flavorful on its own, so it adds an extra layer of flavor to the finished dish. That said, butter is not the best choice for dark roux …
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HOW TO MAKE GLUTEN FREE ROUX FOR KETO SAUCES + SOUPS ...
Jan 24, 2019 · Gluten free roux is so easy to make!I’ll show you 3 ways to make a gluten free and/or grain-free roux, using paleo and keto-friendly ingredients.Plus a quick Corn-Free, Gluten-Free Slurry. You can use these roux recipes …
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ROUX TO LIQUID RATIO CHART RECIPES
I often take the easy way out and work with white roux, usually mixing it 1:10 for a sauce, and using the warm liquid into hot roux method. Tonight I needed a more toasted taste. I was afraid to try dark roux outright, and went for brown roux. "The professional chef" gives a bechamel recipe with 1:10 (white roux to milk) and an espagnole recipe …
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HOW TO MAKE A ROUX - EASY ROUX RECIPE - DELISH
Jan 23, 2019 · If your recipe requires a dark roux, keep cookin'! Just don't turn your back on it, or it WILL burn. (Word to the wise, from the neglectful. ) Whisk constantly until your roux has …
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SHRIMP ETOUFFEE RECIPE - SPICY SOUTHERN KITCHEN
Dec 18, 2020 · This rich Shrimp Etouffee made with a dark, flavorful roux with a little spice and served over rice will bring a tasty piece of The Big Easy into your kitchen. The roux takes some time and …
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EASY INSTANT POT GUMBO - FAVORITE FAMILY RECIPES
Oct 15, 2021 · How To Get A Dark Roux. You can make this gumbo recipe with a simple roux (we made this recipe with a simple, light roux) or if you prefer your gumbo to have that rich, dark color, you can make a “dark roux”. Keep in mind, that by making a “dark roux…
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SHRIMP AND OKRA GUMBO RECIPE - SOUTHERN LIVING
Surprisingly, there's no roux in this Shrimp and Okra Gumbo, because the okra really gives it the dark color that the roux normally would. Okra, shrimp, and diced tomatoes make this Cajun favorite delicious and quite healthy, too. In her cookbook United Tastes of Texas, Jessica Dupuy shares her family recipe…
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GUMBO RECIPE (TRADITIONAL CAJUN VERSION) | KITCHN
Dec 21, 2021 · The dark roux, on the other hand, requires constant stirring on medium heat, so this part you do not want to rush. Rushing the roux or increasing temperature will result in a burnt roux. In a pinch, busy cooks can opt to slowly bake the roux in the oven which requires less attention but more time. With time and patience, the roux …
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ROUX - WIKIPEDIA
A very dark roux, just shy of burning and turning black, has a distinctly reddish color and is sometimes referred to as "brick" roux. In Hungary, roux is almost always made with paprika and is the …
From en.m.wikipedia.org
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Roux (pronounced "roo") is the foundation for many Cajun and Creole recipes, from gravies to sauces and soups to gumbos. Roux, though simple in nature, brings incredible flavor to so many recipes. Roux is a cooked mixture of flour and fat (oil, butter or lard) used as a thickening agent. Check out the instructional video and learn about making roux.
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Very very good recipe. I used fresh jumbo red shrimp straight from Florida, smoked pepper sausage, and added chicken. Definitely a recipe to make on the weekend when you have some more time, I cooked the roux …
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HOW TO MAKE JAPANESE CURRY ROUX - JUST ONE COOKBOOK
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HOW TO MAKE JAPANESE CURRY ROUX - JUST ONE COOKBOOK
Oct 20, 2021 · Add the curry roux mixture (before solidifying) or cubes to the broth of your curry recipe (follow the recipe instructions on when to add the roux). How much mixture or how many cubes should we use? I think roughly 6-7 cubes are equivalent to one box of store-bought curry roux …
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SHRIMP AND CHICKEN GUMBO RECIPE | MYRECIPES
This recipe is legit. Yes the roux takes a while, but it's worth it to get that rich authentic flavor. You don't even have to go as dark as this recipe says, in fact, I prefer the roux to be medium/dark brown, but not as dark as chocolate. I added a pound of smoked sausage for extra flavor. Not sure how different the recipe …
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From myrecipes.com
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LOUISIANA SEAFOOD GUMBO RECIPE | LOUISIANA TRAVEL
It will immediately begin to sizzle. Reduce the heat to moderate and continue whisking until the roux takes on a deep brown color, about 20 minutes. Add the onions, stirring them into the roux with a wooden spoon. Reduce the heat to medium-low and continue stirring until the roux is a rich, dark …
From louisianatravel.com
From louisianatravel.com
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NEW ORLEANS GUMBO - THE RECIPE CRITIC
May 29, 2020 · This New Orleans Gumbo Recipe is a southern classic! It is full of sausage, shrimp, the “Holy Trinity” of vegetables, okra, and a dark roux. Enjoy the flavors of Louisiana in this …
From therecipecritic.com
From therecipecritic.com
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