Need some gumbo help... roux separation (oil rising) woes.
I am actually a NOLA native, so I am embarrassed that I have to ask for help on - of all things - gumbo! I've always stuck with a pretty simple chicken and andouille recipe that's been in my family for years... nothing fancy, roux is equal parts veg oil and flour, chicken, sausage, the holy trinity and stock etc. I hadn't made it in several years b/c well, it takes forever, but last time I made it something just didn't turn out right. My roux came out a perfect brown, but once I added the stock and let it simmer, the oil separated from the "flour" base of the roux and it stayed that way... Doesn't look too nice presenting a bowl of gumbo w/a layer of grease on top! Truthfully I'm not sure what I did differently to cause this... How does one get a "smooth" roux base for gumbo? I must be doing SOMETHING wrong, b/c I've NEVER had a gumbo from a restaurant with a separated roux. Help please, I need to make next week for a work party and I want to impress!
In three words....I don't know (for sure)
Some general comments....Roux is not always equal parts oil and flour. Some cooks favor a little more flour to the oil...I'm one of them ~~~ You do know that roux when allowed to cool will over time separate with some oil rising to the top... Me thinks All (100%) of the oil does not marry into the flour. Some folks think a hot stock into a hot roux will cause separation and suggest a cool (room temperature) stock into a hot roux..While others poo poo the whole idea....Next time it happens just spoon/pour the oil off and continue with your gumbo
You may find this link interesting......