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.

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.

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.

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?

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.

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

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.