Brown roux

[Morning Glory]

Have you ever made a brown roux?

Its used for Cajun and Creole dishes like gumbo and jambalaya. But also, in brown gravies, stews, and classic French sauces such as sauce Espagnole. I get the impression that its fallen out of fashion for the latter, although still a key step in many Cajun and Creole dishes.

Maybe its time to revive it?

 

[JAS_OH1]

Have you ever made a brown roux?

Its used for Cajun and Creole dishes like gumbo and jambalaya. But also, in brown gravies, stews, and classic French sauces such as sauce Espagnole. I get the impression that its fallen out of fashion for the latter, although still a key step in many Cajun and Creole dishes.

Maybe its time to revive it?

I know a lot of people who make gumbo regularly. On my to-do list. I've no experience with it otherwise.

 

[Morning Glory]

I know a lot of people who make gumbo regularly. On my to-do list. I've no experience with it otherwise.

I've used it in gumbo. Its really quite surprising how toasting the flour mixture adds so much flavour.

 

[JAS_OH1]

I've used it in gumbo. Its really quite surprising how toasting the flour mixture adds so much flavour.

I've certainly eaten my share of it, but I don't like okra so I pick it out. Occasionally I'll find someone who uses file for a thickener.

 

[ZCook]

My knowledge is scant, have read more than I have made. I've collected some of the vintage Time Life Cooking of the World books and there's an American Cooking: Creole and Acadian that has a lot of recipes including instructions for making brown roux which is very good.

Foods of the World : American Cooking: Creole and Acadian : Peter S. Feibleman : Free Download, Borrow, and Streaming : Internet Archive

This is the main book, but not finding the small recipe-only book. Time Life series from the 1970s was very well researched and often used very respected food writers like MJK Fisher for example.

Barriehie is an expert gumbo maker.

And it even has a recipe for Squirrel and Oyster Gumbo

 

[JAS_OH1]

Barriehie is an expert gumbo maker.

@medtran too I think.

 

[Barriehie]

...
Barriehie is an expert gumbo maker.

And it even has a recipe for Squirrel and Oyster Gumbo

Thank you ZCook.

My squirrel stew is still in the fridge for lunch on a busy day...

This is my standard container for roux that I keep in the fridge. When it gets down to 1/3 remaining I make more and the last third goes in the new batch.

 

[Barriehie]

I've never had much luck using filé powder as a thickener even though I've got several jars of it. Out of habit I still shake some into the gumbo.

I use roux to thicken other things too. Some soups that wouldn't be seen as gumbo, beef barley for instance, sometimes get some roux added but given the beef flavor profile I go with a dark, almost chocolate, one. I've added some, just past blond and not yet peanut butter, to bean stews. I just can't do watery food so I'm sure I'm pushing the envelope, maybe, on using roux.

 

[JAS_OH1]

I've never had much luck using filé powder as a thickener even though I've got several jars of it. Out of habit I still shake some into the gumbo.

I use roux to thicken other things too. Some soups that wouldn't be seen as gumbo, beef barley for instance, sometimes get some roux added but given the beef flavor profile I go with a dark, almost chocolate, one. I've added some, just past blond and not yet peanut butter, to bean stews. I just can't do watery food so I'm sure I'm pushing the envelope, maybe, on using roux.

I prefer reductions with as little flour or cornstarch as possible. Light colored sauces I prefer using cream. I never use roux in cheese sauce.

 

[Barriehie]

I prefer reductions with as little flour or cornstarch as possible. Light colored sauces I prefer using cream. I never use roux in cheese sauce.

Yeah, I don't think roux would fit with a cheese!

 

[JAS_OH1]

Yeah, I don't think roux would fit with a cheese!

Well there is flour thickener in the recipes of many cheese sauces. Roux isn't always brown.

 

[Barriehie]

Well there is flour thickener in the recipes of many cheese sauces. Roux isn't always brown.

You're right. I just don't think of it as roux unless it's brown!

 

[JAS_OH1]

You're right. I just don't think of it as roux unless it's brown!

I totally get that mentality. It comes from living near the gulf coast, especially near Cajun and creole cuisines. Remember, my uncle (by marriage to my mom's sister) was Cajun, so I've eaten a lot of foods created with brown roux.

 

[vernplum]

I make it in the oven for gumbo. It beats the standing over the stove/stirring for 40 minutes method and it works. I make a big batch and freeze it in portions.

 

[Barriehie]

I make it in the oven for gumbo. It beats the standing over the stove/stirring for 40 minutes method and it works. I make a big batch and freeze it in portions.

View attachment 144310

I've read of using the oven. I'm to cheap to turn it on, 5.7kW of power. I use the stove and drink a beer...