This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A note to anyone who said that it turned out too greasy because of the full cup of oil: it probably needs to cook longer. A lot longer. I recently stumbled upon an easy oven roux recipe that changed my life (my gumbo-making life, that is). Pre-heat the oven to 375 degrees. In a cast iron dutch oven, heat 1 cup of oil. After heated, slowly add a cup of flour and whisk thoroughly and heat through. Then, just transfer the whole dutch oven into the pre-heated oven and cook for 1 1/2 to 2 hours (your preference, I like my roux DARK). All you have to do is take it out every 20 minutes and whisk it a little. BEST roux I've ever made. Ever. And no standing over a hot stove all day! 8-10 minutes on the stove is just not enough, not even close. Everything else in this recipe is spot-on though. If the roux is cooked properly, you won't see any oil or grease floating to the top because it's been fully cooked and incorporated into the flour. Oh! And I added about 1 1/2 cups of frozen okra the last 10 minutes or so. Just a personal preference... I love okra!
Was this review helpful?
14 users found this review helpful
This recipe is fantastic! I had been looking for a tomato-free gumbo recipe for a while! A...