Dr_Pain
It should be pointed out that as the roux gets darker, the thickening ability dramatically goes down. There is an increase in flavor as it darkens and a decrease in thickening power. People compensate with okra or Filé (which is my preference).

I am experimenting with Ultra-Tex products for thickening. Have successfully used it in gravies and soups, as well as cream fillings. So far, the results are very favorable. It produces a very stable thickening over all temperature ranges without any change in texture or flavor.

I am so glad you mentioned it. The amount of flour I made was definitely for that dark roux (less thickening power). With a hazelnut or lighter roux you definitely need to reduce the flour or increase the ingredients including the stock.

HAHA, you are getting fancy there. Next thing you know we will be doing Cajun molecular gastronomy

Dr_Pain - WOW!

Thanks. The WOW should apply to the taste more than the process LOL!!! It is/was DELICIOUS

Dr_Pain Will be trying it soon. Thanks!

Feel free to reach out if you have any questions

Dr_Pain it looks great

Thank you! Labor of love but so tasty

It should be pointed out that as the roux gets darker, the thickening ability dramatically goes down. There is an increase in flavor as it darkens and a decrease in thickening power. People compensate with okra or Filé (which is my preference).

Everyone finds their happy medium. For me, I go for a hazelnut brown, a bit lighter than what you make. Great flavor, while still possessing the thickening ability I prefer.

I am experimenting with Ultra-Tex products for thickening. Have successfully used it in gravies and soups, as well as cream fillings. So far, the results are very favorable. It produces a very stable thickening over all temperature ranges without any change in texture or flavor.

Righteous food p0rn. The pictures say it all.

Thank you Paul

It’s all about the roux. Gumbo with potato salad now that is for sure from cajunland.

Absolutely!!

A mutation I would agree but it is so good

No true coon a s s would put this goodness on potato salad or eggs. This is a mutation over the last few years. It is about the same as adding tomatoes to gumbo which is NOT gumbo.

Good gumbo should be served over rice. FRESH rice just cooked. I use Chef’s Choice Basmati rice because it is very reliable to not clump together.

I add about three times the garlic and twice the bell pepper. I mix 1/2 green and red bell pepper.
add also thyme, and Gumbo Filé; It will not kill you. If it would my great grandparents would not have lived into their late 90’s

I also add chicken base. It is a chef’s greatest secret. I use Minor’s chicken base, no MSG added. It is a great item to have on hand for flavor.

Process to assemble the gumbo (Part II):

1. Bring your gumbo to boil and skim all the scum from the top of the gumbo
2. Once at a boil, let it cook for a few minutes
3. Skim any scum that forms and remove as much oil as you can
4. Bring to a simmer (covered) and periodically skim the oil (that’s how you make a diet gumbo LOL!)
5. Cook for 3-4hrs on simmer
6. Add green onions and all your seasoning to taste

Note: It should be on the saltier side (almost too much) to compensate for the bland rice. It should also have good black pepper heat and some nice tingling from the cayenne and Tabasco. You should also have a bright flavor from the vinegar in the Tabasco

Serve with rice and German potato salad and some good bread on the side

NOTE: Some of the Cajuns down here love to put hard boiled eggs in their gumbo.
NOTE 2: There are 2 schools of thoughts with the potato salad

1. Potato salad dollop in the bowl
2. Potato salad dollop on a plate on the side.

I do not have a picture of the finish product because we make the gumbo and then put it in the fridge to marry the flavors. We should be eating it tonight so I will update the post with a nice picture (if I am not starving to death and don’t remember to take a picture)

I wonder what Chef has to say about it
ND Mike I will be using my paddle spoon to serve the rice LOL!!
RON PARRISH I hope this gets you motivated to make your first roux