Looking a for a real gumbo recipe, with a roux that takes at least 45 minutes to make.?

Question

You could only know this if you are from Louisiana. The recipe I had got lost and it was AMAZING.

Answer 1

try this site :http://www.gumbopages.com/food/gumbo.html

My friend got hers from there. Thr roux didn't take 20 minutes, but it was unforgettable.

Answer 2

Delmonico's Seafood Okra Gumbo Recipe courtesy Emeril Lagasse, 2005

How to Roux Recipe courtesy Emeril Lagasse, 2005
Show: Emeril Live
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 2 hours
Yield: 4 1/2 cup roux

3 cups vegetable oil
5 cups all-purpose flour


Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking. Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color. Be careful not to produce specs of black. The roux must remain an even color throughout process. If specs appear you must start over.
For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter. Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.

For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready. Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.

For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready. Remove all of the remaining dark roux from the pan and cool completely. Set aside for the Chicken and Sausage Gumbo.


NOTE: The timings for various shades of roux will vary depending on the cooktop as well as the amount of roux made. (A smaller amount will cook in much less time.) If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it. The important thing is to cook the roux to the desired color, as specified above.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31297,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31296,00.html

Answer 3

I don't have to be from Louisiana to know that a roux does not take 45 minutes to make...even a brown roux.

GUMBO RECIPE - Authentic Louisiana Cajun Recipe
http://www.webspawner.com/users/gumborecipe/

Answer 4

My dad tried Emerils recipe for seafood gumbo, and it was great...the roux takes quite a while to make...since it is a dark one...I am a culinary student myself and this recipe is, in my opinion a really good one for a home-cook, and just about as good as anything i have ever made in my prep classes...you can get it off of foodtv.com....hope this helps!

Answer 5

Seafood Gumbo
Serving Size : 8

1 recipe Simple Roux (see recipe below)
3 quarts Seafood stock
1 pound Shrimp - (35 count) -- peeled, deveined
1 pound Lump crabmeat
2 dozen Shucked oysters -- liquid reserved
1 pound Crab claw meat
2 cups Chopped onions
1 cup Chopped celery
1 cup Chopped green peppers
1 cup Chopped green onions
1/2 cup Chopped parsley
Salt -- to taste
Freshly-ground black pepper-- to taste
Cayenne pepper -- to taste
2 cups Steamed rice
File powder -- to taste

In a large cast-iron pot, heat the light roux. Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted. Add the crab claw meat and the seafood stock and bring to a boil.

Reduce heat and simmer for 30 minutes. Add shrimp, oysters, green onions, and parsley. Cook for 5 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed rice.
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Simple Roux
Serving Size : 1 cup

1 cup Flour
1 cup Vegetable oil

In a black cast-iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep-fat-fryer thermometer.

Using a wire whisk, slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker and more aromatic.

Make sure you constantly stir it so it doesn't burn.