Gumbo Base Aka Roux Recipes

LOUISIANA GUMBO ROUX

Louisiana Gumbo Roux image

Gumbo roux recipe shared with me years ago by a cajun coworker. He didn't give me the measurements on the flour or oil & I haven't made this in years so you might have to tweak the recipe a bit. I thought I had lost the recipe and was very excited to find it today! :)

Provided by ncflynns

Categories Sauces

Time 25m

Yield 3 quarts

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
1/2 cup cooking oil
1 teaspoon salt
1/2 teaspoon black pepper
1 pinch red cayenne pepper
1 small onion, finely chopped
1 bunch green onion, chopped
fresh parsley, finely chopped
1/2 teaspoon white vinegar

Steps:

Mix all purpose flour and cooking oil to a peanut butter consistency.
Spread about 3/4" thick in a baking dish.
Bake at 350 until dark brown. (Be careful not to burn it! If you do, throw it out. It will be bitter).
When done, add roux to 3 quarts boiling water. (Approx. 2 tablespoons roux to 1 quart of water).
Add all remaining ingredients and your roux is complete!
Double or triple the recipe if desired. Roux can be stored in an airtight container in the refrigerator or freezer for weeks.

Nutrition Facts : Calories 496.8, Fat 36.9, SaturatedFat 4.8, Sodium 783.3, Carbohydrate 37.4, Fiber 2.6, Sugar 2.1, Protein 5.3

ROUX-BASED AUTHENTIC SEAFOOD GUMBO WITH OKRA

Roux-Based Authentic Seafood Gumbo with Okra image

This from-scratch gumbo takes a little bit of time, but is well worth the effort! No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread. Enjoy!

Provided by KRANEY

Categories Soups, Stews and Chili Recipes Stews Gumbo Recipes

Time 1h55m

Yield 8

Number Of Ingredients 18

Ingredients

½ cup all-purpose flour
½ cup vegetable oil
1 tablespoon butter
1 cup chopped celery
1 cup chopped green onions
1 green bell pepper, chopped
6 cups water
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons salt, or to taste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
½ teaspoon dried thyme
1 pound frozen chopped okra
1 pound catfish, cut into 2-inch pieces
1 ½ pounds peeled and deveined shrimp
1 tablespoon gumbo file powder, or to taste
½ teaspoon salt, or to taste

Steps:

Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken.
Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 15.2 g, Cholesterol 159.2 mg, Fat 20.4 g, Fiber 3.4 g, Protein 25.4 g, SaturatedFat 4.3 g, Sodium 1129.5 mg, Sugar 3.1 g

GUMBO BASE (AKA ROUX)

Gumbo Base (Aka Roux) 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!

Provided by Malriah

Categories Sauces

Time 17m

Yield 1 Sunday Pot of Gumbo

Number Of Ingredients 2

Ingredients

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.

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