Cheating Gumbo - Canned Roux
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- Опубліковано 19 чер 2024
- Canned dark roux used to make chicken and sausage gumbo.
Pull meat from a pre-cooked store-bought rotisserie chicken. Set aside.
Add six (6) cups unsalted chicken broth to a pot, place the bones and scraps from the rotisserie chicken into the broth.
Add approximately two (2) tsp black pepper
Add One (1) Tbsp unsalted Cajun/Creole seasoning
Add One (1) Tbsp salted Cajun/Creole seasoning
Add two (2) to three (3) Bay leaves
Cover and simmer thirty (30) minutes to one (1) hour
While chicken broth is simmering
Cut one pound of desired sausage into coins.
Place in large pot with a few splashes of cooking oil and cook over medium heat until sausage coins brown and fond is built up on bottom of pot.
While sausage is browning off
Pour the jar of dark roux into a mixing bowl, stir well to incorporate the roux and the oil.
Once sausage is browned remove from pot.
Add 1/4 to 1/2 jar of the mixed-up roux to the pot (to taste- more can be added later if additional roux flavor is desired)
Stir the roux into the sausage fat over low heat until the roux is heated up well.
Once roux is hot
Add three (3) to four (4) chopped stalks of celery
Add one (1) diced onion (medium)
Add one (1) to two (2) diced green bell peppers
Mix the vegetables with the roux
Add two (2) Tbsp minced garlic and mix with roux/vegetables
Allow to cook a minute or two.
Begin adding the chicken broth to the roux, little a time, stirring and mixing with the roux with each addition of broth.
Once chicken broth is mixed well add:
One (1) Tbsp unsalted Cajun/Creole seasoning
One (1) Tbs salted Cajun/Creole seasoning
Add one (1) to two (2) Tsp dried Thyme
Add couple Tablespoons Louisiana style hot sauce
Add couple Tablespoons Worcestershire Sauce
Add two (2) Tsp Italian blend dried seasoning
Add the sausage back to the pot.
Stir well, cover and allow to simmer for thirty minutes to one hour on very low.
Taste for seasoning and adjust to taste.
Add the chunked/pulled chicken into the pot
Add two (2) Tbsp dried Parsley
Cover and allow to simmer fifteen (15) to thirty (30) minutes.
Serve with rice and top with chopped green onion.
Holy crap man, that looks so delicious. I could eat the entire pot!! Thanks sincerely for this great video.
Glad you enjoyed it
Another winner! I have never used roux from a jar. Thx for the recommendation.
Dont let no one tell you any different. Its the exact same as if you made it. Allot of cooks will make a big batch of roux and then refrigerate it or freeze it for later. Exact same thing.
This was really helpful for cutting corners & using a rotisserie chicken, unfortunately I don’t have easy access to the Kerry roux so between your recipe & the skin/carcass back another content maker, our gumbo was delish! 😊
I don't have easy access to it either. I order it from Amazon. Sometimes Wal Mart has the Savoie roux on the shelf. Peace
I from Louisiana and my step family is from down south. When i heard the accent i knew i could trust this man. 😂😂😂 Great recipie and loved the idea of the rottesarie chicken. Saved time and added good flavor! Tonight will be my second time cooking it in two weeks! Thank you.
Thats awesome. Thanks for the shout out. Really like when folks try for themselves and leave feedback. What did you do different to make it "your way"?
I definitely took the skin of the chicken this time. I didn't have the same rue but I think if I had followed your version and not used the whole thing it would have been slightly better. Also I will probably due slightly less celery (just my preference) I will make sure to do that next time. Still all good though !
Thats what I'm talking about! That skin comes off and floats about, it tastes real good but you know we sure do eat with our eyes.
Oooo now you got me wanting to make it for my third time. I have to say my first recipe was the best and I can recall where I found it. But I'm going to try this one here.
From NewOrleans and I def approve.
When this man started talkin I knew it was about to be a good cajun recipe
I gave up on making Roux a long time ago. First I tried several Canned Roux products in jars, they all tasted burnt to me. Then I thought about the cheap chicken brown gravy mix, two packs for a $1. I have stayed with them from then on. I make the gumbo the day before with a whole Sam's club rotisserie chicken minus bones and skin, I do include all the dripping in the bottom of its container. I then warm it up the day we get together, and just before serving I add two packs of gravy mix in water and 2 lbs shrimp and 2 lbs Conecuh sausage just cooked to the gumbo. That way the shrimp and sausage still tast like sausage and shrimp and I do not burn the bottom of the pot trying to warm it up with the flour in the roux/ gravy mix. Gumbo and crackers is all we have with coleslaw and the big pot feeds about 16 family members with a little left over for the ones that calls leftovers first to take home.
I never thought about that before. You don't like that somewhat bitter nutty flavor from a real dark roux so seems you found a way to get a gravy/sauce that still makes a gumbo to your taste preference. Thats what cooking is all about and we all know gumbo is done a million different ways.
You can use a medium roux or light roux if you don’t like the dark roux flavor. I’m from New Orleans, born and raised and brown gravy mix is not exactly the flavor you want for gumbo. However, if you still don’t like the medium roux or light roux or you like the brown gravy mix flavor better, then I guess brown gravy mix would be fine.
I know that flavor he's talking about and I don't care for that either but the light jar roux has a better milder flavor for me and more like what I'm used to so I bet he'd like that one.
You can also Brown the flour in the oven instead.I use pre-packaged roux ( not the jar) I got off Amazon & it's good!👍
Amazing 👏 and yummy looking gumbo I like the both versions the cheat method and the scratch method of making authentic gumbo any way looks yummy thanks for sharing 👍
Loved your Gumbo recipe. Made it twice and the results were fabulous. I noticed when shopping for the Kary’s Roux at Walmart that they have the fat free dry version of the roux this would be a nice alternative for those on a low fat diet. I bought a jar and When mixed with room temperature chicken broth it turns into a wonderfully looking dark roux with the same nutty flavor as the oily type you use. My gumbo tasted the same as the previous ones I made following your above recipe.
Thanks for your excellent easy gumbo recipe. The favor and taste has impressed many of my friends.
Thanks for the shout out! Dry roux works just as good as an oil fried one. I actually prefer a dry roux but IMO they are more a pain in the rear to make than the wet roux. Seed oils are not good for you in any way shape or form anyways. Ill have to check that Karys dry out, didnt know they made that. Glad you enjoyed, mess around with it and make it to your taste. Sky is the limit with gumbos!
I used the dry roux once a few years ago just out of curiosity. It is surprising how light the color is in the jar with how dark it gets in the pot.
I use Kary’s Roux and Roux Garoux Roux (a humorous play on the legendary rougarou swamp monster in southern Louisiana).
Thank you!!! I am going to try it out 🙏 been searching for a quick easy way and your version is awesome 👌 👏
Thanks for the shout out. It is a goooooood gumbo. Going to be getting gumbo season here pretty soon also :)
Thank you sir!! You really covered everything. I sincerely appreciate the time you put into showing how to do this. One of the best I’ve ever seen. You’ve given me some really great ideas.
Glad it helped
Very good recipe!
I love Kerry's Roux... I keep it stocked in my fridge...
Thanks so much this is exactly what I needed!
Your very welcome. That canned roux gumbo is exactly the same as homemade, dont care what anyone says. Its getting gumbo season for sure!
THIS IS AWESOME!!!!! I love Louisiana cooking but have never really tried to make it myself. Usually only get it once a year when I visit my friends who live there during crawfish season.
I followed your directions pretty closely. Didn’t have quite enough chicken stock on hand so I subbed a bit of beef. Worked fine. Definitely added the okra and tomatoes. Also tossed in a couple handfuls of shrimp at the end. I let mine simmer for about and hour and a half total. Think I went a little heavy on the roux for my tastes- I see what you mean by “nutty flavor.” Nothing a couple extra squirts of hot sauce didn’t fix. Think I did pretty good for a Yankee lol.
Side note: if you’re really in a hurry and want less clean up, you can get frozen bags of the Trinity at the grocery store. No way would I skip simmering the chicken scraps though….that gave it soooo much flavor. Thanks for sharing!!!
Yes sir ree. It is definitely getting gumbo season. Gumbo is very much an art and very dependent on individual tastes. I can assure you though, once you make a gumbo about three times, you will master the art to exactly the way you like it. I use jarred roux more than I make a roux, comes out exactly the same. Thanks for the comment. Have a nice weekend.
You don't need broth just chicken. Plus you don't used that kind of chicken. I wouldn't eat his because it looks nasty
Hmmm, what do you use to add to the roux? Water? And what kind of chicken? Is there a particular breed of chicken that is supposed to be used?
LOOKS GREAT AND AWESOME JOB!
Thanks!
Man that looks
Good!
It was! This cool, windy, damp weather is making me want a big bowl.
VEGGIE-TABLES~~lol love it
To Mr. Regular Folks Food. Thank you very kindly, for your creativity of the Short cut Gumbo. Your accent or Southern drawl is simply down home goodness in my Book. 👍🏾 You remind me of the late Mississippi comedic Legend of Mr. Lewis Grizzard. He would've loved to shake your hand if he was still with us on God's green earth . Take care of yourself my man. Sincerely yours from a Resident in Kenner, Louisiana to You. 💚💛💜👍🏾
Thanks very much for kind words. I love Louisiana cuisine but got to be dern careful............... can't fool around or deviate too much cuz them Louisianians jump all over ya. Yawl take care down there on the south shore, Hurricane season been quite so far but I suspect it will fire up here pretty soon. I've heard Mr. Lewis before............ he has the quintessential southern dialect! He funny too.
@@regularfolksfood That He Was.
Thanks for the video 😊
My pleasure 😊
Well done 👍
Thank you 👍
Looks delicious 😋... but it's the voice for me yea 🤗
Good job. The only thing i do different is i have to out file' powder in there. It adds that "gumbo" flavor and thickens it up a bit also. Its a Smooth thickening just like he said not thick as stew not soupy as soup
Ive had bad luck with File' powder in the past. It seems to make the liquid stringy if its cooked in there a bit. I sometimes just sprinkle on top while plating.
Wow - I make mine the same way!
I'll add the rotisserie chicken at very last so it doesn't break up too much.
It is so good. I like extra file' and thyme in my Cajun recipes.
If I want to special it up a bit, I'll add shrimp!
Looks like smart minds cook alike.
What no bay leaves.. ❤😊
@@regularfolksfoodvinegar, white or apple cider vinegar?? 9/6/2023.?? Orka,???
In the description with all the ingredients "Add two (2) to three (3) Bay leaves"
Iadd powdered bay leafs .
I bought 3 jars of that roux and I’m in Seattle!
Good stuff. Can do many a good things with that ole roux.
Yes Sir,the way to MY Heart is thru my Stomache !!!!!❤😂😊😊😅😮
How many servings in this pot? I’m guessing 12?
Depends on how much you serve up on the rice. You end up with about 3.5 quarts of final product, you can certainly get twelve out of it.
what kind of pot u use for your gumbo,and what size?
I usually just use a stainless-steel around 5- or 6-quart size for this "cheating" style of gumbo. If I'm going to make a roux myself, I usually use a cast iron pot because it stays hotter and cooks the roux quicker.
@@regularfolksfood ok,ty,i will be making tonight.
I been making dry roux lately and honestly i cant taste the difference in the final product. Just put a couple cups of flour in a pan. Put in oven at 400 degrees mix every 15 min or so until get the color of cinnamon and your done. I usually make alot and keep it stored in a jar. When your ready to use it. Mix with a little water or broth th make a paste and it will look just like his roux did. Will be a dark brown when u mix it with the water/stock
Ive done the dry roux a time or to cant tell any difference either.
When would i add shrimp,if i want shrimp?
If it's already cooked shrimp, just toss em in for enough time to heat through at the end. If they are thawed raw shrimp, I'd let em simmer for about 5 minutes.
@@regularfolksfood sounds good,im cooking right now.
Nice. Chicken, sausage and shrimp gumbo. Ex-tree good.
You sound just like Huckelberry Hound
You're like the fifth person to comment that. LOL
I like Johnsonville products. Ive tried their andouille. It is not good. Its not firm or spicy how andouille should be. Tha sausage has good flavor but not andouille flavor. Id use it for a smoked sausage sandwich or something
I dont have much of a selection around these parts. Johnsonville and Zatarain's is it. I do not like Zatarain's at all. I find it has a certain seasoning in it that I just dont like but cant figure out what it is.
Did y'all know that gumbo without okra isn't gumbo? It's true. The word gumbo literally means okra.
Yey, it translates some kind of way to okra. I ponder................ back in the day when Okra was out of season and all them folks of Louisiana fixed some "gumbo" and didn't have any Okra to put in it. What you reckon they called it ?
My jar was burnt I followed your directions still tasted burnt 🤷🏻
Interesting. When you heated the jarred roux up in the pot, it didn't scorch did it? I hate it turned out that way.....ingredients are very expensive these days.
That what could of happened I’ll try it again I was cooking with my cast iron enamel pot
If the roux and vegetables are really hot and you put garlic in, that can burn sometimes also. Just heat the roux up enough to sweat the trinity. Dark roux has a naturally bitter taste that will usually mellow out when simmered with stock/broth. Try to use less roux as well, might be too much for your taste buds.
a jarred roux????? I'll pass.
U need an English translator