MAKING ROUX FOR GUMBO RECIPES

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GUMBO BASE (AKA ROUX) RECIPE - FOOD.COM



Gumbo Base (Aka Roux) Recipe - Food.com image

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

3/4 cup flour
3/4 cup butter (or oil, but the oil will change the flavor)

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

SHRIMP GUMBO RECIPE | ALTON BROWN | FOOD NETWORK



Shrimp Gumbo Recipe | Alton Brown | Food Network image

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.

Provided by Alton Brown

Categories     main-dish

Total Time 3 hours 30 minutes

Prep Time 1 hours 0 minutes

Cook Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  • 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.

Nutrition Facts : Calories 408 calorie, FatContent 25 grams, SaturatedFatContent 3 grams, CholesterolContent 183 milligrams, SodiumContent 1939 milligrams, CarbohydrateContent 21 grams, FiberContent 1.5 grams, ProteinContent 24 grams, SugarContent 3 grams

More about "making roux for gumbo recipes"

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
Cuisine american
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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