How do you make a roux for Emeril?

Roux starts with flour and oil, usually in a 1:1 ratio. Combine them in a heavy-bottomed pot, like a cast iron or enameled cast iron skillet or Dutch oven. Stir constantly over medium-high heat with a wooden spoon. The roux is now starting to color ever so slightly, and is what is called a blonde roux.

Can you make a dark roux with bacon grease?

In simple terms, a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews, and sauces; and in the South (and particularly New Orleans), it’s famously used in Gumbo and Étouffée. You can use any kind of cooking oil, butter, or bacon fat to make a roux.

Is gumbo roux better with butter or oil?

Many say a proper gumbo roux should be chocolate brown, for the richest flavor. Our Test Kitchen prefers butter over oil for the rich, nutty flavor. But butter burns easily, making a lighter golden brown roux.

How to make a gumbo with Emeril Lagasse?

Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic.

How long to cook Emeril’s country file gumbo?

Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril’s Country File Gumbo. For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes. The color should resemble dark chocolate when ready.

What’s the best way to make sausage gumbo?

Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves.

When did Emeril Lagasse write New Orleans cooking?

Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. The timings for various shades of roux will vary depending on the cooktop as well as the amount of roux made. (A smaller amount will cook in much less time.)