And this my friend has to be the BEST gumbo I have ever seen! I didn’t know about the dark roux loosing some thickening power! I was taught you never invite yourself on others but I could easily break that rule after this video! Lol, Ok so I cook gumbo and potato salad every thanksgiving no matter what else I’m cooking! We have so much shrimp and crabs I’m going to need to make this! This is definitely south Louisiana regular folks approved! I been making batches of my cranberry salsa for family all week now I’m inspired to make gumbo! What a winner recipe! Thank you for sharing.
Oh yey, the darker a roux the less thickening power it has. Add a bit toward the end of the dark roux cook helps add a touch of body to the roux. The okra helps thicken also but when you cook it off like I did ............. not so much.
Thanks much. I try to cover the bases. No one should be intimidated or spend half a day making a dark roux. Just got to keep it moving and a touch under smoking.
Better than Bullion makes it. All of their products are really good but you don't need it with an abundance of seafood out the back door. A pound of shrimp shells and a bit of scallop juice just isnt enough for a good strong seafood stock so I add a bit of that base to lift it. Some scrap shrimp heads would do the trick !
Well I guess Emeril Lagasse, Frank Brigtsen, John Folse, Meg Bickford, Justin Girouard, Justin Wilson and the KING Paul Prudhomme aint smart enough cuz they all use high smoke point cooking oil for dark roux. Imma take their word for it on the roux deets. Peace. raisedonaroux.com/howtomakearoux/
This is an absolutely thorough and fanatic recipe plus a nice video!
Thanks so much!
Beautiful dark roux, and nice thickening move at the end. That looks so darned delicious, like everything you cook. Thanks a lot for this!
Thank you sir for the tip of adding flour at the end of making a roux, I love seafood so this is right up my alley. God bless .
Yes sir ! Thanks for the comment.
And this my friend has to be the BEST gumbo I have ever seen! I didn’t know about the dark roux loosing some thickening power! I was taught you never invite yourself on others but I could easily break that rule after this video! Lol, Ok so I cook gumbo and potato salad every thanksgiving no matter what else I’m cooking! We have so much shrimp and crabs I’m going to need to make this! This is definitely south Louisiana regular folks approved! I been making batches of my cranberry salsa for family all week now I’m inspired to make gumbo! What a winner recipe! Thank you for sharing.
Oh yey, the darker a roux the less thickening power it has. Add a bit toward the end of the dark roux cook helps add a touch of body to the roux. The okra helps thicken also but when you cook it off like I did ............. not so much.
Came for the roux lesson. Learned a lot more. Looks damn good!
Thanks much. I try to cover the bases. No one should be intimidated or spend half a day making a dark roux. Just got to keep it moving and a touch under smoking.
you went the extra mile with that seafood stock! Color of an old penny! LOL! That's what I call
Lick the plate good! Rock On! 🍺🍺🍺🍺🍺
Oh one more thing I never used that lobster base I’m guessing it’s at my local store. I used clam juice before on my corn and crab soup.
Better than Bullion makes it. All of their products are really good but you don't need it with an abundance of seafood out the back door. A pound of shrimp shells and a bit of scallop juice just isnt enough for a good strong seafood stock so I add a bit of that base to lift it. Some scrap shrimp heads would do the trick !
@ thank you and will do! I have lots of shrimp heads! This gumbo making me go ride to the camp! Lol
Should have used butter instead of oil
Yey, cuz the burnt-up milk solids in that butter would make it taste better.
Smart people don't burn the butter
Well I guess Emeril Lagasse, Frank Brigtsen, John Folse, Meg Bickford, Justin Girouard, Justin Wilson and the KING Paul Prudhomme aint smart enough cuz they all use high smoke point cooking oil for dark roux. Imma take their word for it on the roux deets. Peace. raisedonaroux.com/howtomakearoux/