I'm defrosting a chicken to make sausage/chicken gumbo tomorrow. It is hot and humid and I don't feel like going to the store, but I don't have either okra or file. Can I get away with just making a thicker roux?
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Gumbo question
- Thread starter Lucille
- Start date
I made the gumbo with just the roux and it is incredibly good. I think part of my success is that I have time to study how to do the roux, and took my time making it (it took 30 minutes).
I love spicy gumbo and this ended up having just the right amount of heat.
I love spicy gumbo and this ended up having just the right amount of heat.
GMTIRRILL
master of the "boathon"
congrates on the successful roux, just courious did you use a blonde or brown roux for your gumbo? wait it took you 30 mins to make the roux-ok- that tells me it was a brown not a blonde. but heck you did well with the replacement ingredient most people would have driven to the store for okra.
Yeah I just used a thicker roux instead of okra. I'm not really fond of okra unless it's fried anyway.
I've made roux's for years and they weren't very good. OK, but not great like this one was. I think this one turned out because I didn't try to rush it.
I have more time now to do cooking the right way, and I think that makes a difference.
I've made roux's for years and they weren't very good. OK, but not great like this one was. I think this one turned out because I didn't try to rush it.
I have more time now to do cooking the right way, and I think that makes a difference.
GMTIRRILL
master of the "boathon"
Since i have been going to school for culinary arts i learned how to make a roux relatively quickly you just got to remember that the ratio of fat and flour need to be the same weight and always give it more time when cooking it on a low heat. As for Okra being up here in Washington, where surprising a lot of okra is used i myself only like fried and sautéed.
Congratulations on the schooling, maybe after a while you can give some tips and techniques on this cooking forum.
I find that although I cook less, because I've learned to cook larger quantities and then freeze enough for several meals, when I do cook, I'm taking more time and trying to get it done right.
I find that although I cook less, because I've learned to cook larger quantities and then freeze enough for several meals, when I do cook, I'm taking more time and trying to get it done right.