Best Recipe for Gumbo Roue/How to do.?
- SonyaLv 56 years agoBest Answer
Gumbo Base (Aka Roux):
3/4 cup flour
3/4 cup butter (or oil, but the oil will change the flavor)
1 Melt Butter in a heavy bottomed skillet over medium to medium high heat.
2 Slowly sprinkle in the flour a little at a time, stirring constantly.
3 Continue to stir constantly.
4 Do not walk away!
5 If you burn it even the tiniest bit, it is unusable.
6 You will notice the flour beginning to brown.
7 The darker the flour, the darker the gravy.
8 For gumbo, when the roux reaches a deep dark chocolate brown color it is done.
9 At that point you would add your seasonings, such as onion, garlic, bell pepper and celery.
10 You can make this ahead of time and keep tightly covered in the frige or freezer.
- ExploringLifeLv 76 years ago
Betty meant to say a stick of butter. Poultry fat is also often used, basically any cooking fat or oil will work to create the roue. If you want a non-fat thickener, then mix corn starch or flour in cold water, stir until blended and add to the gumbo. The cold water keeps it from being lumpy. Gradually add the mixture gumbo stirring as you do so.
Melt the butter, stir in the flour as you slowly heat it. When the mixture starts to turn brown, it's ready to be added to the rest or have the rest of the ingredients added to it.
- nascar88gyrlLv 76 years ago
The roux for gumbo is made of equal parts flour and fat (butter, lard, oil, etc.). It's best to use a cast iron skillet over medium heat, stirring constantly. The darker you can get the roux (without burning it), the better your gumbo will be.
- 6 years ago
My recipe for roux is honestly the best ever
I use bacon grease
1 cup bacon grease
1 cup flour
I have a video on you tube shows how to make the roux and also best gumbo in the world
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- bettyboopLv 66 years ago
all it is is a stick and a cup of flour--that's it
You put it in a pan and brown it--that's it