I finally by accident figured out the best way to make a roux, a good roux. I was canning and making pecan pies at the same time as I was making gumbo out of the redheads I shot down on the coast. My roux has always been a little on the lighter side, therefore not giving the gumbo that "Gumbo" pizzazz. Well I let the grease get away from me as my attentions were diverted. I saw the grease just starting to smoke so I grabbed the sputula and the flour and started working the flour into the supr hot grease. I noticed there was hardly any clumping and it browned darker than peanut butter in about 12 total minutes. It is a lot darker than in the photograph because the flash washed out. This was by far my best gumbo! I think the key is hot hot grease.

I've always wanted to try Gumbo. Do you have a receipt you would share?

YUP!

HOT HOT GREASE

Making a roux is like playing chicken between getting it perfect and not burning it.

at one time there was a waterfowl expert on this board, and when i say expert I mean he is the one that taught Judd a lot about duck hunting. Now Judd is the Chuck Norris of waterfowl.

search for "Moose's gumbo recipe" and I am sure you will find it.

moose, if your out there come back, I am running out of people to poke at

looks like that roux could have gone another 5 minutes or so Wal

moose told me himself that he was Judd's greatest waterfowl influence

If I'm not mistaken he gave Judd his first duck call

Yes, and even though it had huge amounts of duck built in, Judd still struggled with it.

Moose helped him get over that hump though

damned straight

It's going to be a long off season I can tell.

Few recipes in this competition.

http://texashuntingforum.com/forum/ubbthreads.php/topics/2767870/Duck_Gumbo#Post2767870

Thank you sir for sharing. Going to try Moose's Gumbo.

Mine is very easy to do but I havr to nap for an hour. Tonight is my all nighter job. I will post when i et there.

Hayraker I swear it was a lot darker than the photo shows. The flash washed it oht.

I wonder how his nose is doing?

Hot grease makes a huge difference! I like to get my roux almost the color or dark chocolate. There's a very fine line between perfect dark roux and bitter burnt roux!

First attempt! Followed the directions. It's really really good! Thanks guys. First time at making roux too! All the pictures and suggestions helped.

I hate to be the bearer of bad news, but there's no such thing as gumbo with tomatoes and corn. That's called Soup cher! Born and raised in Acadiana, have the webbed feet to prove it.

The best and easiest roux to make is what you can buy in the jar at most stores. Savoie's, Karys, Richard's (pronounced Ree-shards) are all good and most important, consistent, so your gumbo will always come out with the same color/consistency. Good roux leads to good gumbo, so-so roux = pas bon gumbo.

Charlie

turning Gumbo into stew I guess. Kery's is a good store bought roux

I do not 'Store buy' roux. I am.sure somewhere in the world there is a law against store bought roux. It violates man code.

I don't think so Wal, seeing how cooking is womens work anyhow.

Brilliant

I'd say it depends on what you're cooking. You let women cook your meat?