Cajun gumbo - dark roux always bitter

   I don't have any problems with a roux that was started in the oven.  I don't use this method myself, but again...that's because I actually do enjoy the roux making process.  I can certainly understand that not everyone enjoys the constant attention it take to bring a roux to its dark stage without burning it.  I've often said you can tell the mood that a cook was in when he/she made their gumbo from the roux they made.  While I prefer a dark roux, I would rather a cook just show me the day they had by serving me a bowl of gumbo with the roux they made instead of trying to make it something it wasn't.

   Like I mentioned, I prefer a dark roux...but there is nothing wrong if you've had a peanut butter roux day.  Please serve it with a smile. 

 All Gumbo is beautiful!

  dan

  (edit add:  There was another poster that mentioned darkening their roux with Kitchen Bouquet to make the roux darker.  I didn't want the other poster to delete their post (which she did), only that I had a different view on roux.)

 I have a couple of geese in the stock pot right now for gumbo tonight.  If you don't enjoy the process of making the rouz, try Kary's Roux.  They make a light and a dark roux, and all of my Cajun friends use that instead of making their own. 

Having lived on the Gulf Coast for over 20 years and eating many differnt Gumbo's, it remains one of the hardest dishes for me to make. My roux is great, slow and stirred constantly, I just can never get the rest of the dish in the right quantities, and replicate the tastes I enjoyed there. I even make my own seafood stock, follow the recipe to the tee. Thus far the score is Good Gumbo 0, trashed Gumbo 3!!!!

Seemingly simple recipe, just kicking my shorts. Bread pudding is another simple dish that just seem's to mock me, I am embarassed to say.

tcollins

I first learned about baking the flour to make a dark roux when cooked in New Orleans. Chef did this because it was a hotel and we could cool it and set it aside for other applications that couldn't afford the time to watch a dark, stove roux. Since I left New Orleans, I haven't found the need to roast it by oven, I love the whole process of making it on the stove but it does take a certain amount of patience to do this (which I'm surprised I have, I guess that's the imported Cajun in me). 

Just like BDL said, you have a good palate for being able to identify the flavors of the roux.

Just go with your gut and you'll be alright.

What's wrong with it?

Quote:

Originally Posted by tcollins 

Having lived on the Gulf Coast for over 20 years and eating many differnt Gumbo's, it remains one of the hardest dishes for me to make. My roux is great, slow and stirred constantly, I just can never get the rest of the dish in the right quantities, and replicate the tastes I enjoyed there. I even make my own seafood stock, follow the recipe to the tee. Thus far the score is Good Gumbo 0, trashed Gumbo 3!!!!

 

Seemingly simple recipe, just kicking my shorts. Bread pudding is another simple dish that just seem's to mock me, I am embarassed to say.

 

tcollins

What's wrong with it?

I brown my flour dry for roux.  Then it is cooked and I don't need as much fat to produce a good roux - you could say it makes a low fat gravy, or gumbo.  Also when making my gravy this way there are no lumps.  I think you are over thinking the whole thing just back off a notch, or two as was suggested.  One of the worst smells to me is burnt flour.  My grandmother burnt her roux for pigs feet once when I was a kid and it took weeks to get that smell out of the house -

You know what they say - practice makes perfect - keep practicing.

Quote:

Originally Posted by testpattern 

Quote:

Originally Posted by tcollins 

Having lived on the Gulf Coast for over 20 years and eating many differnt Gumbo's, it remains one of the hardest dishes for me to make. My roux is great, slow and stirred constantly, I just can never get the rest of the dish in the right quantities, and replicate the tastes I enjoyed there. I even make my own seafood stock, follow the recipe to the tee. Thus far the score is Good Gumbo 0, trashed Gumbo 3!!!!

 

Seemingly simple recipe, just kicking my shorts. Bread pudding is another simple dish that just seem's to mock me, I am embarassed to say.

 

tcollins

What's wrong with it?

Dude.  You gotta check the date of the post that you're replying to.  I think in the past year-and-a-half he's either figured it out, or given up.