Deb and i were watching America's Test Kitchen one Saturday a couple of years ago where they showed cooking the roux in the oven. you can't burn it! just leave it in until it gets to the color you want. stir it with a whisk every once in awhile.
start it on the stove top first. let the oil get hot enough that when you put in a spoonful of flour, it sizzles.
then add the flour in batches until you get it all mixed in. then move it to the oven to finish.
Cajun gumbo (LkCharles, Lafayette, Abbeville, etc.) roux is made with butter or oil.
I've learned that if you use oil, corn oil is the best. never use olive oil.
Creole gumbo roux is made with saved bacon grease or butter.
another thing we learned is that Creole gumbo (NewOrleans seafood gumbo) is made with shrimp stock.
every time you buy fresh shrimp buy them with the heads on. as soon as you head and peel the shrimp make a stock.
i save ever one in batches in the freezer. Cajun gumbo is made with chicken stock.
Cajun gumbo has chicken and andouille sausage.
Creole gumbo has shrimp, crab, oysters, etc.. and maybe andouille sausage.
both gumbos have okra and file
the shrimp stock i made from 2#s of 20 count white shrimp, heads on
after i peeled them
for the next creole / seafood gumbo
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