I think I need a little help from you cajuns out there
Yesterday I attempted to make Emeril's sausage and chicken gumbo. I followed the instructions to the letter, but I can't get the rue right. The recipe said to stir constantly for approximately 20 minutes until it looks like chocolate. I stirred constantly but once it achieved the proper color there was a slight burnt smell. I moved forward thinking that maybe the chicken stock, spices, and other ingredients would mellow out the rue. They didn't. Had to throw everything in the trash. So how do you achieve a darker rue without it starting to burn? I was careful with the heat but I'm at a loss
I am guessing that your cooking temperature was too high. Did it take the full 20 minutes? I am thinking he may have had in mind milk chocolate rather than dark chocolate for color.
Last edited by LA Pork Butt; February 27, 2022, 08:29 AM.
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Not a cajun but I get the colour I want by toasting the flour in the oven by itself. Then the roux comes together pretty much instantly without spending 20 minutes stirring it.
Don't fret the Roux. Brown meat in a little oil, remove and set aside, drain excess fat that rendered out, throw in vegetables and cook down, add back the meat you browned and whatever else ya got with seasoning and plenty water for things to simmer for HOURS. Add Wondra Flour to thicken things up.
LOTTA Cajuns leave the Roux on the shelf at the grocery store.
Starsky I’ve been trying to figure out what could have happened. Did you notice any black flecks in the roux during the process? This usually means it’s burned and should be thrown away. To give you a little comparison in your process, here’s my gumbo recipe I use, I posted it last year. It’s pretty detailed on the roux making process, maybe this can help you?
This is an excellent gumbo recipe I’ve used for years and and I really think you will like it. It’s similar to others out there, but this is the one I like best.
INGREDIENTS FOR THE ROUX
1 1/4 cups of canola or vegetable oil (Do not use olive oil)
1/4 cup of fresh bacon grease (remove any small bits or flecks of bacon)
2 full
We make a large batch of gumbo around this time for winter use, each batch enough for 25 people and then some more for unexpected company.
I stumbled across ATK’s article on using a dry roux for gumbo, first thought it was blasphemy since it did not use any oil, and then decided to risk it on yesterday’s batch. I wanted to
I’m far from an expert but 20 min seems a bit short for chocolate roux. When I make gumbo, it takes close to 45 min to get it to be peanut butter colored and probably an hr before it’s ready for the gumbo. If you got a dark chocolate color after 20 min, I’m guessing the heat was too high and your burned your roux
Shifty hit the nail on the head. Lower your heat some and bring it along slower. Don’t get hung up on the dark chocolate color. Get it brown just past peanut butter color and chuck your veggies in. It will continue to darken. Also use a heavy vessel like CI or enameled to hold a good steady but controlled heat. I normally take right at 35 minutes or so to develop mine at medium high heat.
That's the thing. I have a heavy cast aluminum pot. Once it gets hot, I can turn the flame down and maintain even heat. If you can go 35 minutes at a medium high heat without burning you must be a wizard sir
I’ve always used a cast iron pot and never had a problem. I’m no chemist by any means, but I’d go with cast iron your next time. I’m not sure about using an aluminum pan, cast or not. Perhaps that is your funny taste?
Starsky my mother made roux in a cast aluminum Dutch oven all the time on a natural gas stove. Start with a lower temperature like medium. If you have an infrared thermometer you can really hit the spot.
I agree with shify in that I have had roux take an hour to get the chocolate color and with Troutman that it will continue cooking after adding the vegetables. Definitely a test of patience! There is a cheat that I have used a few times that nets a good dark roux, the microwave. Stir equal parts oil and flour and microwave in 1 minute intervals. Stir after each minute and you will have a chocolate roux in less than 10 minutes.
This microwave hack (from Peach Tree Family Cookbook-Cynthia Collins Pedregon) has worked well for us in the past:
2/3 cup corn oil (do not use canola oil, it won’t brown) 2/3 cup flour Mix corn oil and flour well and microwave on high for 6 minutes in an 8-cup Pyrex measuring cup. Remove from microwave and stir very well with a whisk. Microwave again for 1 minute at a time until roux is a dark walnut brown. Be careful not to let it burn.
I make gumbo quite often. Here are some things that I have learned that might help you:
As mentioned above, use a CI dutch oven. The even distribution of heat really helps.
Use a long handled whisk and you need to constantly stir. Not fast, just constantly keep the flour/oil mixture moving and make sure you get all around the edges.
I use more flour than oil. e.g. 1/4 cup oil, then I use 1/3 cup flour.
Use fresh flour, not the seasoned flour you used to fry your chicken. The seasoned flour will have pepper, paprika, etc. and that will burn. I add the seasoning after.
As mentioned above, your roux will get even darker once you add the veggies, but then lightens up a bit when you add the broth. So don't get too hung up on a "dark chocolate" colored roux (I have done the same thing and took my roux too far once).
I get a dark roux in about 15 minutes, but I've been making gumbo for years. So if you go with a higher heat to speed up the process, just keep stirring and follow #4 above.
Whatever method you use, note that at first the mixture is bubbling. This is the moisture in the flour boiling off. To some extent, it is protecting the mixture from burning. Once it stops bubbling is when you need to be especially vigilant and diligent in your stirring to keep it from burning.
BTW, much the same principle applies in caramelizing onions.
Last edited by gcdmd; February 28, 2022, 05:36 AM.
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