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Two C&S Gumbo Questions
Posted on 7/22/24 at 3:22 pm
Posted on 7/22/24 at 3:22 pm
Situation- I'm planning to make somewhere in the neighborhood of 4-5 gallons of C&S Gumbo. I have a 7 gallon jambalaya pot and burner. I don't have access to jarred roux.
#1 is there anything I should be aware of if I make the roux a AM day or two ahead of the cook? All I see is cook it, store it in an airtight container, maybe skim the oil off once it cools, and then add it to the warm stock when I'm ready.
#2 in a big cook is it best to cook down the Trinity in the pot before adding the liquid and roux? In smaller quantities I make the roux in my dutch oven, add the onions then the bell pepper & celery, then add the liquid + chicken.
#1 is there anything I should be aware of if I make the roux a AM day or two ahead of the cook? All I see is cook it, store it in an airtight container, maybe skim the oil off once it cools, and then add it to the warm stock when I'm ready.
#2 in a big cook is it best to cook down the Trinity in the pot before adding the liquid and roux? In smaller quantities I make the roux in my dutch oven, add the onions then the bell pepper & celery, then add the liquid + chicken.
4
Posted on 7/22/24 at 3:30 pm to McVick
When I make that much gumbo, I usually make the roux the day before in a deep cast iron fryer. I leave it out on the stove and it's fine. The day I'm going to use it, I reheat it in the oven and when hot enough, I put it on the stove and start adding the trinity to cook down in it. Once done, I start adding that by big spoonfuls to my simmering stock stirring it with each addition. Works great every time.
Posted on 7/22/24 at 3:43 pm to McVick
#1 - Roux keeps for an incredibly long time. You should definitely make it a day in advance. I wouldn't worry so much about "air tight" since you are using it the next day. Just put it in some tupperware in the fridge. It'd probably be fine on the counter too.
There shouldn't be oil to skim off of a roux.
Yes add it to your simmering stock. I would add in small batches until you get your desired thickness to the stock.
#2 Yes, you can cook down your trinity in the pot. I'd also brown your meat before that if it isn't too much trouble. Then you can cook your trinity in the rendered fat from the meat.
There's no need to add trinity to the roux like you normally would, since the purpose of doing this is to cool down the roux so it doesn't separate when adding it to the hot stock. Your roux should already be cool.
Good luck, baw!
There shouldn't be oil to skim off of a roux.
Yes add it to your simmering stock. I would add in small batches until you get your desired thickness to the stock.
#2 Yes, you can cook down your trinity in the pot. I'd also brown your meat before that if it isn't too much trouble. Then you can cook your trinity in the rendered fat from the meat.
There's no need to add trinity to the roux like you normally would, since the purpose of doing this is to cool down the roux so it doesn't separate when adding it to the hot stock. Your roux should already be cool.
Good luck, baw!
Posted on 7/22/24 at 4:20 pm to McVick
#1 - Do not skim off the oil on top of a roux if you’re storing it. The oil helps preserve it.
#2 - here’s how I do it: cook the chicken first, then remove. Cook the trinity. Then add your prepared roux and a little warm water. Let it get hot and mix well. Add a little more water and repeat until the roux is mixing well and fluid. I find it much easier getting the roux and water mixed before adding the chicken back to the pot. I’ll even let the water and roux boil and simmer for an hour or so before adding the chicken back.
#2 - here’s how I do it: cook the chicken first, then remove. Cook the trinity. Then add your prepared roux and a little warm water. Let it get hot and mix well. Add a little more water and repeat until the roux is mixing well and fluid. I find it much easier getting the roux and water mixed before adding the chicken back to the pot. I’ll even let the water and roux boil and simmer for an hour or so before adding the chicken back.
Posted on 7/22/24 at 4:56 pm to SixthAndBarone
Thanks, everyone! This helps clear up some of my thoughts.
Posted on 7/23/24 at 10:13 am to McVick
quote:
I don't have access to jarred roux.
You can get Karys roux delivered next day via Amazon.
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