For ages now, I’ve been wanting to do a post on how to make a gumbo. The thing is, it all starts with a roux and I have never been successful at making one without burning it. The reason I can make a successful gumbo is because they sell jars of roux at the grocery store. This is recent though, I used to have to stock up on it while visiting family in Louisiana.
Gumbo is better with a homemade roux. Also, a lot of people who have been asking about how to make it live in places where they don’t sell roux. It doesn’t seem fair to tell you how to make gumbo with an ingredient you can’t buy.
So today I tried to make one and failed. Twice. The first time I failed, it was undercooked. I knew my chances of success with this thing were slim if I put it back on the fire. Tried it anyway. Failed. Burnt it. That is FUBAR (Fucked Up Beyond All Repair).
Thing about it is, you have to take it off the fire before it is cooked because it continues to cook after the fire is off. You just have to know that exact color and consistency and guestimate when it will be done. If it is undercooked, your gumbo will taste like wallpaper glue. If it is burned, it will taste burnt. It would be a waste of time to make a gumbo with either. The window of time between uncooked and burnt is about 30 seconds. Maybe that’s just me, I do like a dark roux. Could be using the wrong pot or the flame is too high or too low.
Tomorrow I’ll try again. I will keep trying until I can do that gumbo post.
If you have any special roux making tips, please tell me. If you’ve made one, say with one cup of flour and one cup of oil, how long do you cook it? High or low fire? I’ve talked to people who make it in 5 minutes and others who make it in twenty.