i’ve made gumbo about 4 times now & i’ve gained an understanding of roux, that it takes constant attention, patience & love. all my past roux have been made with vegetable oil. it was easy to get a brown color. using a heavy skillet is really important. i do not own a dutch oven. i’m getting away with using a cast iron skillet but am seriously considering pricing a dutch oven. it opens the doors to many food opps-the braised short rib, the long cooked stews, more roux.
sista teedy’s crawfish etouffee called for butter instead of vegetable oil for the roux. i used plugra european butter. it turned the roux into what looked like vanilla frosting! roux is amazing really. it’s the most important thing to learn about creole food. in this particular recipe, i doubled the spices & cooking time both for the roux & the finished product. it’s just what it seemed to need as i tasted it into the cooking process.
because i’ve spent a lot of months in india, japan & thailand, i understand how important rice is. so i don’t skimp. life is too short for cheap rice. this was the crowning glory of this wonderful dish. simple himalayan basmati. such a difference!