Roux [ROO] French. Sauce. A mixture of flour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. There are three classic roux-white, blond and brown. The color and flavor is determined by the length of time the mixture is cooked. Both white roux and blond roux are made with butter. The former is cooked just until it begins to turn beige and the latter until pale golden. Both are used to thicken cream and white sauces and light soups. The fuller-flavored brown roux can be made with butter, drippings or pork or beef fat. It's cooked to a deep golden brown and used for rich, dark soups and sauces. cajun and creole dishes use a lard-based roux, which is cooked (sometimes for almost an hour) until a beautiful mahogany brown. This dark nutty-flavored base is indispensable for specialties like gumbo.
The ratio is 50-50 butter or lard (ur choice) to Flour (and I use a wheat flour with mine)
SAVANNAH SEAFOOD GUMBO
Contributed By: pshirley******** (Important tip! that's why I use shirley version)
Recipe courtesy Paula Deen
1/4 cup Oil
6 tablespoons All-purpose flour
2 cups Onion, chopped
1 cup Green bell pepper, chopped I use 1/2 c. red too)
1 cup Celery, diced
3 Large garlic cloves, minced
4 cups Chicken broth
1 tablespoon Chicken base
3 cups Water
2 Bay leaves
1 1/2 teaspoons Dried thyme
1 teaspoon Dried basil
1/3 cup Dried parsley
1 teaspoon Lemon pepper
1/2 teaspoon Cayenne pepper
2 teaspoons House Seasoning, (see below)
2 tablespoons Soy sauce or Worcestershire sauce (I use low sodium soy sauce)
1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano or 2 cups fresh diced tomatoes
4 cups Sliced Cajun-style fresh link sausage
4 cups Cut okra (fresh or frozen)
2 cups Oysters and liquor
1/2 pound Crabmeat
1 1/2 pounds Fresh peeled shrimp
3 cups Bay scallops
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the *****ROUX has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
****Tip: Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent
answers.com for roux
This is the "quick" gumbo. The "Real" gumbo from Louisanna takes 2 days to make, but don't tell anyone from Savannah I said that.
Total Preparation Time: 1 hour
Actual Cooking Time: 1.5 hours
Number of Servings: 8
Sometimes I don't have an ingredient or two and sometimes I throw in extras I have around or in the back of the fridge and it turns out just fine. I think that's the nature of gumbo. I vary the meat, sometimes just using plain hamburger or chicken or just the shrimp and a little sausage.
And use okra and file powder for gumbo with shrimp only if you'd prefer, but I'd highly recommend throwing some oyster sauce along with it the shrimp. You'll find that in the Asian Food Section. I only use about a Tbs or so.