cynupstateny
Well-known member
Maybe most of you know this but I didn't. If you want your gumbo thicker but don't have the time to stir a roux for an hour, bake some flour ahead of time until brown and add it to the soup. Really nice flavor.
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Took a Cajun and Creole cooking class today and learned something new,
- Thread starter cynupstateny
- Start date
REC: Microwave Roux. I've made this for years, and it is foolproof. Very easy start for gumbo...
2/3 cup oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
4 cloves garlic, chopped
1/4 cup parsley, chopped
1/4 cup green onion tops, chopped
1/4 cup hot water, approximately
Mix oil and flour in a 4-cup glass measure. Microwave on high for 6 minutes. Remove from the oven (the container will be hot, hot) and stir well. The roux will be light brown. Return to the oven and cook 30 seconds to 1 minute longer or until the dark color you want is reached. Stir the onion, celery and bell pepper into the roux in the same measuring cup and cook 3 minutes. Then add the garlic, parsley and onion tops and cook 2 more minutes. If any oil has come to the top, pour this off. Slowly add enough hot water to bring the roux up to the 4-cup mark.
This base can be used for any gumbo, chicken and sausage, shrimp, seafood, etc.
2/3 cup oil
2/3 cup flour
2 cups onion, chopped
1 cup celery, chopped
1/2 cup bell pepper, chopped
4 cloves garlic, chopped
1/4 cup parsley, chopped
1/4 cup green onion tops, chopped
1/4 cup hot water, approximately
Mix oil and flour in a 4-cup glass measure. Microwave on high for 6 minutes. Remove from the oven (the container will be hot, hot) and stir well. The roux will be light brown. Return to the oven and cook 30 seconds to 1 minute longer or until the dark color you want is reached. Stir the onion, celery and bell pepper into the roux in the same measuring cup and cook 3 minutes. Then add the garlic, parsley and onion tops and cook 2 more minutes. If any oil has come to the top, pour this off. Slowly add enough hot water to bring the roux up to the 4-cup mark.
This base can be used for any gumbo, chicken and sausage, shrimp, seafood, etc.
cynupstateny
Well-known member
We did a really creamy red beans and rice, collards, crawfish etoufee, ,
jambalaya, gumbo and several "seasoning mixes". I took my neighbor, who is disabled, and the chef could not have been nicer. Making tidbits to sample and finding tasks that we were able to do together. He was CIA trained and recently published in Gourmet. It was a fun class but the above tip was the only really new idea I came away with. Everything was good, but not spectacular as in some of the classes.
jambalaya, gumbo and several "seasoning mixes". I took my neighbor, who is disabled, and the chef could not have been nicer. Making tidbits to sample and finding tasks that we were able to do together. He was CIA trained and recently published in Gourmet. It was a fun class but the above tip was the only really new idea I came away with. Everything was good, but not spectacular as in some of the classes.
W
whipappeal
Guest
Great tip about the flour... It would work for any soup, right?
cynupstateny
Well-known member
Sure, Erin- soups or stews.