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Tuesday, November 8, 2011

Gumbo Flavor of the Month Series: The Rue to the Velvety Roux!

As promised let's decipher the most important code to make the perfect gumbo roux. And the secret code is patience with a capital P! Although I sometimes cheat myself and cook the quick method.

Before I lay out the basics, well what exactly is a roux? Here we go it's simpler than we think.
It's simply equal parts vegetable oil and flour mixed together in a pan or skillet, cooked on low-heat until the desired color.

 For gumbos and Etouffe we want a dark chocolate roux. You can make a small batch or a large batch,save it store it in the refrigerator to use later especially if you cook Louisiana dishes all the time.
 The color ranges from a blond to brown, again color depends on the recipe at hand, typically the blond or lighter version are made with butter. These are beginnings of your mother sauces.

Take look at the stages of making a roux for gumbo, sometimes you may need to add more oil, it should shine a little as you will see.

Blond Roux
Stir,stir and stir!

Chocolate Roux

This is what you want in your Gumbo this year, be it Creole Seafood, Shrimp and Louisiana Smoked Sausage. Smooth ,shiny, clump free roux. It should have a nutty aroma and taste!

Be sure to check out my next posting on the trinity of Louisiana/Creole Cookery ,were almost ready to start a pot cooking for the holidays or anytime you crave it.
Make some roux this week, try it and if you have any questions,subscribe to my post,email me.

"Surprise your tastebuds".

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