where can i buy roux to make gumbo? Please help!

[Anonymous]

It’s not hard to do.

[Anonymous]

Gumbo roux is not your ordinary cheese sauce roux. It takes much longer.

[Anonymous]

Anonymous wrote:From what I understand, the roux for gumbo is not your everyday roux. It needs to be cooked until it's very dark brown (some will say almost black). It sounds tricky. I have never heard of buying roux, though.

It is not tricky, it just takes more time.

[Anonymous]

Gumbo roux needs to be chocolate brown. It can take up to 30 minutes.

[Anonymous]

Anonymous wrote:Gumbo roux needs to be chocolate brown. It can take up to 30 minutes.

If you have a good pan and experience it doesn’t take that long. But I would go low and slow even in a good pan if new. But you can make extra and save.

[Anonymous]

My friend makes her roux in the microwave because that's how she learned from her Cajun mother-in-law.

[Anonymous]

I had no idea roux could be purchased readymade.

[Anonymous]

Folks, the OP is so cooking inexperienced that she hasn't heard of roux. Telling her to make a roux for gumbo is tantamount to telling her to get into the cockpit and land the plane.

OP, while it is true that it is hard to screw up roux, you cannot make it in a hurry without scorching it and you do want to cook it long enough that the flour taste abates. The jarred stuff works. You can also try it yourself. Look at this from America's Test Kitchen: https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo.

Good luck! You've got this, girl!



BTW, the real question with gumbo is ... okra or no okra.

[Anonymous]

I suck at cooking and I can make a roux. Butter and flour. Simple.

[Anonymous]

Anonymous wrote:Folks, the OP is so cooking inexperienced that she hasn't heard of roux. Telling her to make a roux for gumbo is tantamount to telling her to get into the cockpit and land the plane.

OP, while it is true that it is hard to screw up roux, you cannot make it in a hurry without scorching it and you do want to cook it long enough that the flour taste abates. The jarred stuff works. You can also try it yourself. Look at this from America's Test Kitchen: https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo.

Good luck! You've got this, girl!



BTW, the real question with gumbo is ... okra or no okra.

What exactly were you doing trying out jarred roux?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Folks, the OP is so cooking inexperienced that she hasn't heard of roux. Telling her to make a roux for gumbo is tantamount to telling her to get into the cockpit and land the plane.

OP, while it is true that it is hard to screw up roux, you cannot make it in a hurry without scorching it and you do want to cook it long enough that the flour taste abates. The jarred stuff works. You can also try it yourself. Look at this from America's Test Kitchen: https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo.

Good luck! You've got this, girl!



BTW, the real question with gumbo is ... okra or no okra.

What exactly were you doing trying out jarred roux?

I saw it in the store once and I bought it. It was fine. Do I lose my Le Cordon Bleu diploma now? Stand back while I cry a river.

[Anonymous]

OP...do you need tips on where to buy boiled water?

[Anonymous]

Anonymous wrote:Folks, the OP is so cooking inexperienced that she hasn't heard of roux. Telling her to make a roux for gumbo is tantamount to telling her to get into the cockpit and land the plane.

OP, while it is true that it is hard to screw up roux, you cannot make it in a hurry without scorching it and you do want to cook it long enough that the flour taste abates. The jarred stuff works. You can also try it yourself. Look at this from America's Test Kitchen: https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo.

Good luck! You've got this, girl!



BTW, the real question with gumbo is ... okra or no okra.

No, the question is tantamount to her asking us how to chew gum and walk. Nobody is telling her to make a souffle.

[Anonymous]

Anonymous wrote:Folks, the OP is so cooking inexperienced that she hasn't heard of roux. Telling her to make a roux for gumbo is tantamount to telling her to get into the cockpit and land the plane.

OP, while it is true that it is hard to screw up roux, you cannot make it in a hurry without scorching it and you do want to cook it long enough that the flour taste abates. The jarred stuff works. You can also try it yourself. Look at this from America's Test Kitchen: https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo.

Good luck! You've got this, girl!



BTW, the real question with gumbo is ... okra or no okra.

All the okra. S/o... is there anywhere in this region where you can buy pre-battered frozen okra? I'm a Texas transplant and I haven't found fried okra at the store anywhere. I've got little kids, so I don't have time to make it on my own.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Folks, the OP is so cooking inexperienced that she hasn't heard of roux. Telling her to make a roux for gumbo is tantamount to telling her to get into the cockpit and land the plane.

OP, while it is true that it is hard to screw up roux, you cannot make it in a hurry without scorching it and you do want to cook it long enough that the flour taste abates. The jarred stuff works. You can also try it yourself. Look at this from America's Test Kitchen: https://www.americastestkitchen.com/articles/3057-how-to-make-dry-roux-for-gumbo.

Good luck! You've got this, girl!



BTW, the real question with gumbo is ... okra or no okra.

All the okra. S/o... is there anywhere in this region where you can buy pre-battered frozen okra? I'm a Texas transplant and I haven't found fried okra at the store anywhere. I've got little kids, so I don't have time to make it on my own.

I have not had fried okra since I lived in Dallas. Now you've made my mouth water, darn it!