How To Make Gumbo Roux From Scratch - Recipes

How To Make Gumbo Roux From Scratch

My Cajun friend, Adelaide, makes the absolute best Seafood Gumbo west of Sabine Pass. While I know other Cajun folks who ?cheat? and get their roux from a jar, Adelaide says there is no substitute for homemade roux and delicious seafood gumbo. I spent the afternoon with Adelaide and got her to teach me how to make gumbo roux from scratch like her mother taught her. Here are the ingredients for your list on Path Me Food.
Gumbo Roux from Scratch
– Flour, 1 cup

– Oil, 1 cup

– 1 Onion, chopped

– Cold Water, 5 cups

– ½ Bell Pepper, chopped

– 1 Celery Stalk, chopped

– Salt

– Pepper

– Cayenne Pepper

– Garlic Salt

– 1 ½ lb. Shrimp, shelled and de-veined
– Crab Meat, 2 cups
Heat the oil in a heavy pot on medium heat. Slowly add the flour in a bit at a time, STIRRING the mixture CONSTANTLY. Add more flour as it dissolves. This is the key to the roux! (You cannot quit stirring this mixture! Make sure to scrape the bottom of the pot so the mixture does not stick to the bottom. Also, be sure to have your onion chopped already!) Once all the flour has been added, keep stirring until the roux becomes a pretty chocolate color. (This will take about 15 minutes).
Add the onions and continue to stir until the onions become translucent.
Chef?s Note:  At this point in the video, Adelaide removes about 1/2 of the homemade roux to freeze and saves it for another batch of gumbo.  If you are feeding a lot of people, ...
Fuente de la noticia: Path Me Food Blog
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