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...is my absolute favorite food on Earth. BUT, I'm not so good at making it. For whatever reason I can't get my roux right. It's either burnt (like chocolate dark) or undercooked (almost pale white). I'm pretty sure I need to cook it longer (I've read 30 minutes or so) but I don't know what temperature to cook it at. Who makes a mean gumbo that could help me out? Oh, and if you have any receipes for different gumbos that would be cool too!

And if anyone clicked this thinking about the Phish/JB song of the same name, I would love to hear it if anyone has a 'sendable' copy!

I make a killer Jambalaya, but don't have a good recipe for gumbo, yet.

if you stop stirring your roux, it will burn. it has to be constantly stirred until it becomes a caramel color

Zatterans makes a quick and easy"Gumbo". Not like the real thing mind you, But great in a hurry.
found in you rice isle

Vegetables belong on the side ... not in with the meat

When Emeril calls his "two beer roux" it gives you a clue, it takes a while to create a good one. I use an old and heavy cast iron frying pan, over mediun-high setting. Some specialty food stores do sell bottled roux, but that's cheating.
Last year I cooked up 5 gallons worth of gumbo as the reward dinner for my PHC. OH SO GOOD! JOHN

The key to roux is patience. Use medium heat and like stated above you really need to stir continually. I've stood at the rage over an hour and I'm not kidding! Roux keeps well so its always a good idea to make extra considering the time it take to make it. I have a good recipe if you want it just let me know and I can PM/email it to you.

Good Luck!

I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

One of my friends makes his roux in the microwave. I haven't tried it, but here's his recipe:

It's much easier to make a roux in the microwave than it is in a cast iron pot on the stove... but it's also more dangerous. You can really burn yourself.

You'll need a heavy glass Pyrex measuring cup. Preferably 4 cup to give you some room to work. Never fill it more than half full. Make sure it's not cracked or chipped in any way. You'll also need a good heavy oven mitt and a wooden spoon.

Mix half flour and oil in the mixing cup. I use vegetable oil, maybe peanut oil. Stir the mix up pretty well and stick in the microwave on high for about 3 minutes.

Using the oven mitt, pull it out and stir it up with the wooden spoon. Don't use metal or plastic. Plastic's gonna melt and you run the risk of breaking the glass with metal once it gets hot. This is gonna get quite hot. Somewhere between 500 and 600 degrees. Let me stress this part again... you can really burn yourself!

Stir the mix up and stick it back in the microwave for a minute. Stir and stick back in again for a minute. Continue until the color is about where you like it. For Cajun I use a roux that's about the color of dark chocolate. You'll notice the nutty smell. That will tell you you're getting close.

Don't get any water on the wooden spoon you are stirring with. It will splatter and burn you.

You can make a large batch of roux at a time and refrigerate or freeze for a later date. It will stay in the fridge for about 6 months or indefinitely in a frozen state.

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Sidew13 wrote:

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Hmmm. Let me check with buffettgroom. He makes KILLER gumbo. He usually makes it with chicken and sausage rather than shrimp because he doesn't eat seafood, but I'm sure it would be easy to substitude.

Oh HONNNEEEE...where are you??????

buffettbride wrote:

Sidew13 wrote:

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Hmmm. Let me check with buffettgroom. He makes KILLER gumbo. He usually makes it with chicken and sausage rather than shrimp because he doesn't eat seafood, but I'm sure it would be easy to substitude.

Oh HONNNEEEE...where are you??????

How can it be Gumbo without those "pretty pink shrimp"?

Sidew13 wrote:

buffettbride wrote:

Sidew13 wrote:

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Hmmm. Let me check with buffettgroom. He makes KILLER gumbo. He usually makes it with chicken and sausage rather than shrimp because he doesn't eat seafood, but I'm sure it would be easy to substitude.

Oh HONNNEEEE...where are you??????

How can it be Gumbo without those "pretty pink shrimp"?

Did you say that with a southern accent?? I'll let him answer your question because I LOVE seafood.

CaptainP wrote:I make a killer Jambalaya, but don't have a good recipe for gumbo, yet.

Captain P, if you handle the jambalaya, Capt Cougie will make the gumbo. His was a big hit in Cincinnati, but you have to talk to him about recipes.

buffettbride wrote:

Sidew13 wrote:

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Hmmm. Let me check with buffettgroom. He makes KILLER gumbo. He usually makes it with chicken and sausage rather than shrimp because he doesn't eat seafood, but I'm sure it would be easy to substitude.

Oh HONNNEEEE...where are you??????

Hello everyone!! Well I don't know how much help I am going to be, because I don't follow a recipe, I just have a list of ingredients. And to boot, I make it in a dutch oven over hot coals. So I don't have a temp or cooking time. Most of the advice I have seen in this thread is correct, stir the roux often, and be patient. On thing however that I have seen people do is they just use plain oil to start their roux. I alway use the grease from when I cook the chicken, and sausage. The more little crumbles of fried grittle the better. From that point I treat the roux kind of like a gravy, adding small amounts of flour and spices (cayenne pepper, and salt) until the roux is the consitancey, and color you want. Mine use end up a deep rust red before I add the rest of the ingredients. Gumbo is a very personally recipe, you have to play with it, and test it, to see what works best for your cooking utencils, cooking methods, and taste. I hope this helps.

Buffettgroom wrote:

buffettbride wrote:

Sidew13 wrote:

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Hmmm. Let me check with buffettgroom. He makes KILLER gumbo. He usually makes it with chicken and sausage rather than shrimp because he doesn't eat seafood, but I'm sure it would be easy to substitude.

Oh HONNNEEEE...where are you??????

Hello everyone!! Well I don't know how much help I am going to be, because I don't follow a recipe, I just have a list of ingredients. And to boot, I make it in a dutch oven over hot coals. So I don't have a temp or cooking time. Most of the advice I have seen in this thread is correct, stir the roux often, and be patient. On thing however that I have seen people do is they just use plain oil to start their roux. I alway use the grease from when I cook the chicken, and sausage. The more little crumbles of fried grittle the better. From that point I treat the roux kind of like a gravy, adding small amounts of flour and spices (cayenne pepper, and salt) until the roux is the consitancey, and color you want. Mine use end up a deep rust red before I add the rest of the ingredients. Gumbo is a very personally recipe, you have to play with it, and test it, to see what works best for your cooking utencils, cooking methods, and taste. I hope this helps.

So what are you cooking for dinner tonight, 'cause now I'm hungry!

Sidew13 wrote:

buffettbride wrote:

Sidew13 wrote:

tommcat327 wrote:I WOULD CERTAINLY APPRECIATE A GOOD RECIPE FROM ONE OF YOU GOOD GUMBO COOKS,FEEL FREE TO POST ONE IF YOU'VE GOT ONE

I agree, please post

Hmmm. Let me check with buffettgroom. He makes KILLER gumbo. He usually makes it with chicken and sausage rather than shrimp because he doesn't eat seafood, but I'm sure it would be easy to substitude.

Oh HONNNEEEE...where are you??????

How can it be Gumbo without those "pretty pink shrimp"?

Sorry I know it weird, but I won't eat any type of seafood. My Step-mom (who taught me how to cook this) hated it when my brother and I had her cook it without shrimp when we were growing up. I guess I am a Fruitcake!!

buffettbride wrote:
So what are you cooking for dinner tonight, 'cause now I'm hungry!

BB,

It sounds like you hubby cooks like mine. And that is a good thing.

An old cajun told me one time to browm the flour in the oven on a cookie sheet. never tried it with roux but it does work for gravy
(he said to sift the flour to save on lumps)

big hat carmen wrote:

buffettbride wrote:
So what are you cooking for dinner tonight, 'cause now I'm hungry!

BB,

It sounds like you hubby cooks like mine. And that is a good thing.

When we actually want to eat it he cooks. When we want to have a good laugh and then order pizza (or chinese food) I cook.