HereWeGoAgain
Diamond Member
I've been making Gumbo for at least twenty years and my favorite will always be the seafood variety.
While I like a nice Andouille sausage and chicken version nothing beats seafood Gumbo on a cold winter day.
We all know a good Roux is the key.
I've always gone with standard 50/50 mix of oil and flour and did the old stirr for 45 minutes or longer to get that dark chocolate roux. It's easy to get the old penny color but the dark chocolate is a bitch!!!
I recently tried the oven method which wasn't any faster but the risk of burning your roux went way down.
Bring on Isaac Toups....
He made dark Roux in 10 minutes at medium high heat and the oil had just started to smoke,which was always an indicator that your oil was to hot,normally you'd look for that shimmer in the oil.
I was shocked to say the least! So of course we had to try it. We did the sausage and chicken Gumbo in this recipe since I wasn't about to drop $80 bucks on seafood on my first attempt. Of course I could have just started over on the roux if I burned it but I'm always looking for a good Gumbo recipe.
Sure as shit the Roux turned out perfect on the first try in 10 fucking minutes!!!
I highly recommend this recipe!!! It was the best Andouille and chicken Gumbo I've ever had!!
Ordered his Cookbook on Tuesday because I couldnt find his Seafood Gumbo recipe online.
Looks like I have my Saturday plans. Only it'll be my favorite...Seafood Gumbo.
Go to 4:00 to see how he made his roux.
While I like a nice Andouille sausage and chicken version nothing beats seafood Gumbo on a cold winter day.
We all know a good Roux is the key.
I've always gone with standard 50/50 mix of oil and flour and did the old stirr for 45 minutes or longer to get that dark chocolate roux. It's easy to get the old penny color but the dark chocolate is a bitch!!!
I recently tried the oven method which wasn't any faster but the risk of burning your roux went way down.
Bring on Isaac Toups....
He made dark Roux in 10 minutes at medium high heat and the oil had just started to smoke,which was always an indicator that your oil was to hot,normally you'd look for that shimmer in the oil.
I was shocked to say the least! So of course we had to try it. We did the sausage and chicken Gumbo in this recipe since I wasn't about to drop $80 bucks on seafood on my first attempt. Of course I could have just started over on the roux if I burned it but I'm always looking for a good Gumbo recipe.
Sure as shit the Roux turned out perfect on the first try in 10 fucking minutes!!!
I highly recommend this recipe!!! It was the best Andouille and chicken Gumbo I've ever had!!
Ordered his Cookbook on Tuesday because I couldnt find his Seafood Gumbo recipe online.
Looks like I have my Saturday plans. Only it'll be my favorite...Seafood Gumbo.
Go to 4:00 to see how he made his roux.
Last edited: