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.
Traditional gumbo recipes call for a roux, which requires constant stirring for an hour or more. But there’s an easier, hands-off option: a dry roux. Here's how to do it.
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.
Last edited by Panhead John; November 1, 2021, 07:54 AM.
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
John, you had the question on taste. I just finished packing the equivalent of 7 quarts for freezing and did a side by side taste test of the new batch with a container I defrosted with gumbo made the traditional way. Just as good, maybe just a little bit better. My wife, our traditional roux maker, agreed.
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.
Last edited by ofelles; November 1, 2021, 10:03 AM.
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.
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.
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.
Thanks for this - in my head this seems like the right way - even if its just for a few minutes but feel like you need the fat in gumbo. Will def. give it a shot next time I'm making gumbo
We didn’t notice any lack of flavor but that is probably because we brown everything, chicken, sausage, and vegetables before adding them in the pot, along with the scrapings from each pan. And yes, we use bacon grease for all the browning. 😋
Strange. We don’t have an account and we didn’t hit a paywall either, and we visited the site several times to follow their method for roasting the flour.
Donw - the recipe for the gumbo, at Cook's Kitchen, is behind a paywall, not your link for the dry roux article. Although the recipe is behind a paywall, the video on the ATC site includes all required ingredients and amounts, as well as temps and timings. I'm going to give this a whirl tonight, though with Italian sausage as andouille is not an easy sausage to find up here.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
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.
I like your plan, ofelles , since roux not only provides thickening, it adds flavor from the fat. Using the browned flour and broth in lieu of the flour/fat roux eliminates one source of flavor, IMO.
The ATK video is actually about making chicken and sausage gumbo. At one point they sauté the trinity veggies, which would add fat. They don't sauté the chicken thighs, which would be another opportunity to add flavor.
I went back and tried again. I still got sent to the pay wall screen, but by clicking on the "no thanks to free recipes" choice it took me to the page that discusses the dry roux and that links to the video @pkadare referred to above.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Thanks for posting this! I made it tonight and it was excellent. I followed the video except that I browned the chicken first and substituted hot Italian sausages as that's all we have around here. SWMBO and I both loved it. I will be making it again!
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Bringing this back up to the top because it was linked to in another topic, and it's pretty interesting.
For us gumbo lovers, this approach is different from the traditional method, but the results are pretty darn good, especially for a quick gumbo with all the flavor you've come to expect.
Still and all, there's something comforting about making a roux the traditional way for gumbo. As you stand and stir for an hour, it brings back memories of gumbos gone by.
Haha, nice Kathryn. I dunno if I'm comforted by the roux making, but... it hasn't ever been a major issue for me. I don't make this enough to really suffer from it, though - a situation I really ought to remedy! But I do think I'll try the dry roux method, and making up a big batch and keeping some in a vac seal in the freezer sounds like a perfect plan!
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