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[b]Big'un wrote:[/b]
[quote][b]Mayberry Smoker ,[br]I changed this recipe so it reflects cooking in the Egg as opposed to the oven. I started doing oven rouxs after seeing it on Alton Brown's Good Eats. It's so much easier and you make extra for later too. HTH[br]Green Egg Roux[br] [br]Makes:  [br]Prep Time: 5 minutes [br]Cook Time: 30 minutes [br]Ready In: 35 minutes [br] [br]Ingredients [br]2 - 3 cups flour 1 baking pan or heavy duty pot, dutch oven [p]  [br]Directions [br]There are a several different ways to make a roux in the BGE. You can make a paste of the flour and oil and then put it in the BGE at 325 for about 30 to 45 minutes to get a dark blond roux[p]or[p]To make "BGE roux," place the desired amount of flour in a heavy duty cast iron pot and bake at 350 degrees for 30 to 45 minutes, stirring every 15 minutes. You may have to cook it longer to get the desired color. The closer you get to the end of cooking time the more often you need to stir. [br]Browning the flour gives you the depth of flavor that you achieve in the classic dark roux, with a much simpler method. You can prepare the BGE-baked roux while you chop the vegetables for a gumbo, stew or etouffee. BGE roux as most rouxs can be made and stored in a jar for future use. [br] [br][/b][br][/quote]

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Topic History of: Gumbo question
Max. showing the last 6 posts - (Last post first)

Author	Message
Car Wash Mike	YB, Thanks Larry. I think I'm going to add some smoked sausage. I like thick. If to thin, maybe add some more rice? Mike
YB	Car Wash Mike, mike i add liquid if i need to i don't like it thick...you do put everything in at one time and it turns out great. larry
ArtieQ	Mayberry Smoker , I did the roux on the stovetop and then transferred everything to the egg. Glad you posted this because of all the recipes people have posted. Makes me hungry!!
Car Wash Mike	YB, Is this a stick your ribs or more of a liquid consistency? Don't cook precook chicken or anything, right? Mike
YB	Rascal, it is the 15oz can and i buy the 20 to 25 count shrimp and everything turns out perfect.we have cooked this on the stove,crock pot and egg and it's always good.one thing to be careful is rice here comes in a 2# bag and this recipe calls for 1#....yes i made that mistake and had to double everythig else. larry
Rascal	YB, Sounds so simple, yet so good! I have to imagine that you're talking about a standard (15 oz.) can of onion soup? Do the shrimp not over-cook during that length of time? Are they a count of about 15/#? If smaller would it be better to add them towards the end? TIA, Rascal