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
LOUISIANA GUMBO RECIPE: HOW TO MAKE IT
This recipe certainly reflects our area of the country. It really is a meal in itself.
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 35 minutes
Prep Time 20 minutes
Cook Time 02 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place the chicken and water in a Dutch oven; bring to a boil. Skim fat. Reduce heat; cover and simmer 30-45 minutes or until chicken is tender. , Remove chicken; cool. Reserve 6 cups broth. Remove chicken from bones; cut into bite-size pieces. , In a Dutch oven or soup kettle, mix flour and oil until smooth; cook and stir over medium-low heat until browned, 2-3 minutes. Stir in the onions, peppers, celery and garlic; cook for 5 minutes or until vegetables are tender. Stir in the sausage, ham and reserved broth and chicken; cover and simmer for 45 minutes or until chicken is no longer pink. , Add the shrimp, okra, beans, salt, pepper and hot pepper sauce; cover and simmer 10 minutes longer or until shrimp turn pink.
Nutrition Facts : Calories 473 calories, FatContent 22g fat (6g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 646mg sodium, CarbohydrateContent 38g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 29g protein.
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