Gumbo City

Making a dark roux for gumgo can be the toughest part of the whole process. So here is a tip for the perfect unburnt roux.

Mix your fat and flour in the castiron pot that you are going to make the gumbo in and place it in a 375 deg oven. Should take about an hour and the cooking process is a lot slower and even. Now it may not be traditional but if you have stood over the stove sturring a roux for 45 minutes only to have it burn in the last 30 seconds you’ll understand.

Got to use cast iron though so the heat is even.

So i was watching a show last night about gumbo and i learned or I should say remembered some facts that i have failed to pass on here at Gumbo City.

For instance there is a trade off when making a Roux. As your Roux gets darker it get more flavor right up till the time you burn it. But as a roux gets darker it also losses its thickining power. So there is a trade here but there are other ways to thicken up your gumbo.