Dry Roux for Gumbo report

[Mr. Bones]

Yup! Almost as fun as gittin LDPE, HDPE, or Styrene 'blurps', when firin up an Injection Mouldin Mochine...

[ofelles]

@Panhead John
See my post #8 below for more info.

[ofelles]

Rather than just mix it up with some broth I have used the browned flour with bacon grease to make the roux. It speeds up the process for a darker roux.

[Murdy]

Gonna try this. Some of my Grandmother's recipes call for a roux made of flour and bacon grease, so this probably wouldn't substitute for that, but otherwise, seems convenient, particularly since you can make it ahead.

[USMCCrashCrew89]

I’ll have to try that out sometime. Avoid the splash burns from the roux. That stuff is like napalm once it starts getting dark enough!

[saneric38]

Well, I fall into the blasphemy category. I have been just using the Blue Runners cans for a while. I used to add shrimp, imitation crab, and scallops, now I just add sausage and imitation crab. My wife does not eat gumbo, so I take the easy route and it works for me.

[ofelles]

Panhead John I like the old fashion way best but that could just be perception. The ease makes up for it especially for a dark Roux. I still make it the old way most of the time. Try it and let us know.

[Panhead John]

Could you taste any difference in the roux?

[ofelles]

I have done this also. Works good and you have some for more than one batch of Roux

[shify]

Same. I made gumbo a few weeks ago and thought (once again) I need to try this. Also thought I need to make a huge batch of roux to keep in my freezer to make my life easier next time. This might accomplish both tasks

[Beefchop]

Don't you blaspheme in here!

[bbqLuv]

EZ, Think I may try it also, too.

[Panhead John]

I’d heard of this before but just kind of brushed it off. I’ve always done the oil and flour routine and thought that was just a bunch of hooey. Wow! I watched the video and I couldn’t tell the difference (visibly) in the final outcome. Since you’ve actually tried it and said it was great, well, I’ve got to try it now. Thanks Don.

[Donw]

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 report that it does work, lets you easily get the right color, and it was just as good, if not better than if we had stood forever over the pot stirring the roux.

https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo