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I don’t know what I’m doing. #7732141 01/29/20 05:38 PM
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Making my first roux. Is this a rich mahogany color? I expected thicker roux, this is 3/4 cup bacon fat and 1cup flour.

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I’m trying to learn Cajun Cookery. This will hopefully turn in to a good gumbo.


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Re: I don’t know what I’m doing. [Re: Cast] #7732143 01/29/20 05:41 PM
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Mike W Offline
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Looks more caramel to me..


Follow on Twitter, no account needed. #Qanon #/PatriotsFight #greatawakening
Re: I don’t know what I’m doing. [Re: Cast] #7732152 01/29/20 05:44 PM
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...and can I sub Old Bay for Tony Chachere’s?


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Re: I don’t know what I’m doing. [Re: Cast] #7732157 01/29/20 05:48 PM
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pdr55 Offline
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Originally Posted by Cast
...and can I sub Old Bay for Tony Chachere’s?

It’s gumbo, you can put anything your heart desires in it.


If you`re running down my country, man,
You`re walking on the fighting side of me. (Merle)
Re: I don’t know what I’m doing. [Re: Cast] #7732159 01/29/20 05:52 PM
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Thats what I'd call milk chocolate, keep going. Also, I think a spatula works better than a whisk while its browning. He's right, its gumbo - put whatever you want in it.


Currently re-enrolled in the school of hard knocks.
Re: I don’t know what I’m doing. [Re: Cast] #7732164 01/29/20 05:56 PM
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Except tomatoes.....no tomatoes.

And yes, keep going. Needs to be darker.

Re: I don’t know what I’m doing. [Re: Cast] #7732166 01/29/20 05:58 PM
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Keep going. Leave the okra out and call me when it's done.


I took the road less traveled
Re: I don’t know what I’m doing. [Re: Cast] #7732167 01/29/20 05:59 PM
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A dark roux is accomplished with very hot grease, it’s almost dangerous to make. Plus there’s a lot of smoke.
Yours should be fine.


If you`re running down my country, man,
You`re walking on the fighting side of me. (Merle)
Re: I don’t know what I’m doing. [Re: Cast] #7732173 01/29/20 06:07 PM
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Life is too short to spend any time making roux. It's flour and grease, no seasoning. On day 97, the good Lord provided us with roux in a jar you can buy at the grocery store. It's always perfect, never burnt, never too light. Burn your roux and your gumbo is toast no matter what you add. Make it too light and it's visually unappealing.

No tomatoes, no corn, no okra no noodles as others have said. Good gumbo is not intended to be a clearinghouse for your refrigerator extras.

Only Tony's, not Old Bay, that's gumbo sacrilege.

Charlie
Certified YUMBO maker

Re: I don’t know what I’m doing. [Re: Cast] #7732175 01/29/20 06:09 PM
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It sat in the dutch oven on a cold burner and darkened right up. Now the trinity, garlic and andouille sausage is mixed in and warming up slowly. So far so good.

And it will have okra simmered in bacon fat added later.


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Re: I don’t know what I’m doing. [Re: Cast] #7732177 01/29/20 06:10 PM
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Beans???


Originally Posted by bill oxner
There are a couple of housewives near me who mow their yards. They look determined and beautiful on their zero turn mowers.

Re: I don’t know what I’m doing. [Re: pdr55] #7732179 01/29/20 06:10 PM
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Originally Posted by pdr55
A dark roux is accomplished with very hot grease, it’s almost dangerous to make. Plus there’s a lot of smoke.
Yours should be fine.


Dark roux is just cooked longer, it's not about hot grease. Hot grease is how you make a mess, burn yourself and likely burn the roux.

Charlie

Re: I don’t know what I’m doing. [Re: Cast] #7732181 01/29/20 06:13 PM
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I don't think I have ever had gumbo without okra.

Some of the comments above I wonder about.


It's hell eatin em live
Re: I don’t know what I’m doing. [Re: Cast] #7732184 01/29/20 06:15 PM
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Slimy okra is disgusting

Re: I don’t know what I’m doing. [Re: beaversnipe] #7732186 01/29/20 06:16 PM
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Originally Posted by beaversnipe
Slimy okra is disgusting


X5000 barf


Originally Posted by bill oxner
There are a couple of housewives near me who mow their yards. They look determined and beautiful on their zero turn mowers.

Re: I don’t know what I’m doing. [Re: CharlieCTx] #7732201 01/29/20 06:24 PM
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Originally Posted by CharlieCTx
Life is too short to spend any time making roux. It's flour and grease, no seasoning. On day 97, the good Lord provided us with roux in a jar you can buy at the grocery store. It's always perfect, never burnt, never too light. Burn your roux and your gumbo is toast no matter what you add. Make it too light and it's visually unappealing.

No tomatoes, no corn, no okra no noodles as others have said. Good gumbo is not intended to be a clearinghouse for your refrigerator extras.

Only Tony's, not Old Bay, that's gumbo sacrilege.

Charlie
Certified YUMBO maker


Nailed it.

https://grocery.walmart.com/ip/Kary...GwExEAQYASABEgJI6PD_BwE&gclsrc=aw.ds


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: I don’t know what I’m doing. [Re: redchevy] #7732213 01/29/20 06:31 PM
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Originally Posted by redchevy
I don't think I have ever had gumbo without okra.

Some of the comments above I wonder about.

I’m with redchebby!


If you`re running down my country, man,
You`re walking on the fighting side of me. (Merle)
Re: I don’t know what I’m doing. [Re: Cast] #7732226 01/29/20 06:47 PM
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Too much grease?


"Hey, where the white women at?"
Re: I don’t know what I’m doing. [Re: Cast] #7732228 01/29/20 06:47 PM
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I always figured the ‘gum’ in gumbo was from the slimy okra. I love okra.

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The base is about ready I think. Next I’ll add the beef broth and simmer a bit, then start adding in seasonings and herbs. Then after another simmer, the crab meat and the shrimp.


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Re: I don’t know what I’m doing. [Re: pdr55] #7732229 01/29/20 06:48 PM
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Originally Posted by pdr55
Originally Posted by redchevy
I don't think I have ever had gumbo without okra.

Some of the comments above I wonder about.

I’m with redchebby!


I've had it both ways. Prefer without.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: I don’t know what I’m doing. [Re: snake oil] #7732232 01/29/20 06:49 PM
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Originally Posted by snake oil
Too much grease?


I’m following a recipe. I also questioned that much bacon fat but in the end it looked ok.


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Re: I don’t know what I’m doing. [Re: Cast] #7732243 01/29/20 06:57 PM
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Roux is usually equal parts flour and grease, I'd think it would brown faster with more flour and less grease but who knows. I have never used store bought roux, that might change when I hit AARP age like some folks on here so I will reserve judgment for now............


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Re: I don’t know what I’m doing. [Re: Cast] #7732245 01/29/20 07:01 PM
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That roux has a long way to go.


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Re: I don’t know what I’m doing. [Re: bigbob_ftw] #7732250 01/29/20 07:05 PM
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Originally Posted by bigbob_ftw
That roux has a long way to go.


[Linked Image]Justice. It's time to wake up. THE GREAT AWAKENING. These people are sick. ENJOY THE SHOW
Re: I don’t know what I’m doing. [Re: Cast] #7732253 01/29/20 07:07 PM
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Roux was not dark enough IMO. And, I am a little confused. Did you put the veggies in with the roux before cooking down? Am I backwards? I make a nice dark roux, and set aside. In pot cook down Green peppers, onion, and celery, add stock, meat, seasonings and simmer for a long while. Then add roux and simmmer for a long while. Then add okra last as simmer for a short while. (this is also when adding shrimp if making seafood gumbo).


Originally Posted by txhuntingguide
If I choose to hunt in a coon tail hat, a pink tootoo and hip waders that is my fine...
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