With stay inside weather coming and Mardi Gras season around the corner, who's got a good, not too difficult recipe? I'm not above using a pre-made roux (ducks for cover)

https://texags.com/forums/67/topics/3455066/replies

I'll be making mine on Saturday

I use this recipe although I tend add more meat

How to make Chicken and Sausage Gumbo | Where NOLA Eats | nola.com

That Toups video is pretty good. Not sure why he browned his chicken in a separate pan. Just brown the chicken and the sausage in the same pot. You get all that good grease for your roux. Also not sure why is uses skinless and boneless chicken.

Key points. Have all your veggies chopped and ready to go...also have your stock in another pan warming on the side. That way you are adding warm stock to your roux.

This one is good

https://store.nosoc.com/blogs/recipes/chicken-sausage-gumbo-recipe?srsltid=AfmBOooofv8saKIrGshXni3EJJlIh6xw75fMd5mCDKViU-J97sCkFqNG

I've been using Central market frozen roux since we first found it years ago. I burned too much roux in my time. You can always doctor it up to perfection.

https://www.centralmarket.com/product/central-market-louisiana-style-creole-gumbo-base-32-oz/1827624

GAC06 said:

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Toast your flour in the oven instead of oil for the roux. Easier, and way less oil you need to later skim off or consume with your gumbo.

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This is what I do but takes forever. Start in the AM early and just keep stirring every 20 mins all day.

All day? They say 45-55 minutes, and I think I've gone maybe a little over an hour when I've done it, really only needing to pay attention towards the end.

GAC06 said:

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All day? They say 45-55 minutes, and I think I've gone maybe a little over an hour when I've done it, really only needing to pay attention towards the end.

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Depends how many cups you start with. I think I use 6. So its awhile. But WFH so walking 8 feet isnt a huge deal.

The put in a zip lock in the freezer. I should probably do this tomorrow as I'm running low.

How long does it last in the freezer and does it lose its flavor overtime?

Maybe try more surface area to speed it up? Like a sheet tray

jt2hunt said:

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How long does it last in the freezer and does it lose its flavor overtime?

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Forever it seems. Although need to run it through a flour sifter to deal with clumps.

I normally sweat and brown the sausage (Savois) first and then add the roux to it and it turns that pretty dark peanut butter so quickly.

Microwave your roux, takes 10-12 minutes

Mix equal weights oil and flour in a Pyrex container
4 minutes - stir
2 minutes - stir
1 minute (3x) - stir
30 second increments until it's at desired darkness

All right that's it. I'm making it next weekend since it is getting cold again. Somehow I have never made gumbo. It's long overdue!

So my first attempt using duck was ok. It's one of the smokiest gumbos I've ever made but I think that is mostly due to the fantastic smoked andouille sausage I have from Karchners in Scott,La. The duck meat is still a little gamey. Next time I will put them in a brine solution for 48 hours in advance to get the gaminess and blood out of them.

That is a nice looking gumbo.

I am always confused when people purposely eat game meat and then say it is too gamey. That unique flavor is the reason to eat it, not something to try and wash out with various techniques.

I get it if someone served you game meat and you say you don't like it and don't ever want it again.

I also get it if you are poor and living off the land, so game meat that you killed or trapped is all you can get. But I assume most people with a college education and internet access probably aren't in that boat, so they could just buy some grocery store chicken, beef or pork if they don't want something gamey.

it was just a comment. The duck has a significant iron or liver taste. I've had duck gumbo before that did not have that taste, which I prefer. I think if I brine it the next time it won't taste like iron/liver.

Or they enjoy hunting and eat the game they kill even though it isn't necessarily their favorite option

Mine from Saturday night.

AggieFlyboy said:

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Microwave your roux, takes 10-12 minutes

Mix equal weights oil and flour in a Pyrex container
4 minutes - stir
2 minutes - stir
1 minute (3x) - stir
30 second increments until it's at desired darkness

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Is this legit?

carl spacklers hat said:

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AggieFlyboy said:

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Microwave your roux, takes 10-12 minutes

Mix equal weights oil and flour in a Pyrex container
4 minutes - stir
2 minutes - stir
1 minute (3x) - stir
30 second increments until it's at desired darkness

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Is this legit?

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not much to lose.. give it a shot?