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Chicken and Sausage Gumbo Using Zatarain's Gumbo Mix.........

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I need a good chicken and sausage gumbo receipe using a Zatarain's gumbo mix. They sell a package of mix with rice already in it. I like to make my own rice. I have used Zatarain's mix but they also have a dry roux mix. With the box of gumbo mix you just add water and your meat. I wonder how much of the roux mix it takes to make say 5 quarts. Thanks.

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  1. I don't want to state the obvious here, but shouldn't the instructions on the box say? I am not sure if it is a good idea to deviate from it since it has been formulated for a specific amount of water.

    2 Replies
    1. re: bw2082

      I don't have the product. I will have to order it. I don't know how much to order. Thanks.

      1. re: Littleman

        http://www.zatarains.com/Recipes/Soup...

        that makes 4.5 quarts with 1 package if that is of any help

    2. I'm sure the package will have directions for thickening different amounts of gumbo or gravy.

      Here's a chow thread on the "amount of roux" subject, perhaps it'll help you out with the amount of roux you need, as well as roux and gumbo making tips. A post at the bottom of the thread was quite specific in the amounts of roux to use for a gallon of gumbo; you can work from there:

      http://chowhound.chow.com/topics/2801...

      1 1/4 cups flour to 1 cup neutral flavored oil (soybean or peanut oil) should make enough roux for your amount. Leftover roux keeps well, refrigerated or frozen. The thickening power of flour decreases as the roux is cooked, so you more than normal for thickening the same volume of liquid, if you were just making a bechamel, as compared to a gumbo with a darker roux.

      That said, I wondered what you were paying for with the Zatarain's dry roux mix, average price, $2.25 for a 10 oz package, so I checked out the product on the Zatarain's website. Roux is simply flour and a fat; for gumbo, oil is normally used, over butter, cooked for a length of time until the color desired is achieved. The package's10 oz of flour mixed with stock, according to package directions, makes enough for 4.5 quarts of gumbo, according to a recipe at the website.

      Here's the ingredients list for the Zatarain's product:

      Ingredients:
      ENRICHED WHEAT FLOUR (NIACIN, REDUCED IRON, THIAMINE MONOTRATE, RIBOFLAVIN, FOLIC C ACID),WHEAT FLOUR, SALT, MODIFIED CORN STARCH, CARAMEL COLOR, YEAST EXTRACT, SOY SAUCE (100%SOYBEAN), THIAMINE HYDROCHLORIDE, SOYBEAN OIL.

      http://www.zatarains.com/Products/Con...

      I realize that making a peanut butter colored or red or brown roux for a gumbo can be time consuming, it's but not rocket science or expensive. If given the choice between buying with what is essentially flour combined with coloring and flavoring agents, salt (Zatarain's is famous for high sodium content in their packaged mixes) plus starch, I'd make my own.

      Although I just throw gumbo together and don't really use a recipe, I like this one from The Gumbo Pages, with basic and simple instructions on making roux:

      http://www.gumbopages.com/food/gumbo....

      Whatever method you choose, I hope it works out well for you. Let us know how it turns out.

      9 Replies
      1. re: bushwickgirl

        I agree with bushwickgirl and the gumbopages recipe for chicken & sausage gumbo is great. They also have a "recipe" for creole seasoning to use in the gumbo. Using a wide wooden "paddle" and peanut oil, I can usually get my roux to a nice chocolate color in under 30 minutes. Just make sure you stir it constantly and that you have the "trinity" already chopped up and ready to throw in as soon as the roux gets to your preferred color. The extra effort results in a far superior gumbo to Zatarain's.

        1. re: bushwickgirl

          I agree with bushwick girl, there is no need for a mix. A roux is time consuming but it is relatively easy and I would imagine has a better depth of flavour than any mix.

          I have been making Gumbo for some time now and it really is not as difficult as people make out.

          1. re: MVNYC

            And the roux really is not that time consuming. Mine tends to achieve the correct color in approximately 15 minutes. That's nothing in comparison to, say, risotto.

            1. re: Perilagu Khan

              Agreed though I like to let mine go a little bit longer than that but that is personal preference.

              1. re: MVNYC

                Depends upon how hot your burner is, too. I tend to crank up the heat to med/med-high until the roux reaches the color of a pecan shell. Then the skillet goes off the heat and in goes the Trinity and the meat.

                You know, a nice, big pot of funky gumbo doesn't sound half bad.

                1. re: Perilagu Khan

                  I tend to have a relatively low flame bordering on medium. Either way I see a pot of Gumbo on the stove this weekend.

          2. re: bushwickgirl

            I've only used one of Zatarain's "mixes" long ago and found the amount/taste of sodium/salt to be excessive. So, agreeing with bushwickgirl, why not make your own and claim it as "yours". Other than time, it's too easy not to.

            1. re: blynk

              I make scratch gumbo and have tried the red bean mix when I picked up a box by mistake. It was passable, barely.

              But I think Zatarains lower sodium jamabalaya mix is great, I agree the original is too salty.

              And by great I mean you can end up with a decent meal for little work. For the jamabalaya we grill whatever meat we will be adding to the mix, and it is a great use for leftover grilled meats. It is also something that can be done camping, even over a campfire.

              1. re: collardman

                Didn't know they now have low sodium. Good to know.

          3. OK....so scratch the roux mix. How can you make an easy roux. I'm looking at a micro wage recipe calling for 2'/3 cup of flour and 2/3 cup oil in micro wave about 6 minutes then adding some onions, celery, et al. Will that work. I just don't have patience to stand and stir. I will burn it up. Thanks.

            5 Replies
            1. re: Littleman

              I've only done it the traditional way, and it's not hard. Oil+ 6 minutes in the microwave sounds like a disaster out to happen :D

              1. re: Sue in Mt P

                I think you'd have to watch it closely, and I wouldn't MW it for 6 minutes straight, some stopping and stirring is definitely called for, at lest 2-3 times.

                Littleman, did your MW directions call for full power or a combo of powers or what? Try it, it's only flour and oil, no big loss, let us know. I have no qualms about using a MW for making roux, but you try it first.;-)

                1. re: bushwickgirl

                  I've made it in the microwave before and while I don't remember how long it took, you definitely watch it closely & pull it out to stir it every 45 secs or so. Definitely quicker than the stove. I'd suggest using a large clear pyrex measuring cup so you can watch it to make sure you don't burn it.

                  1. re: jh75

                    My thoughts as well. A closely watched pot...

              2. re: Littleman

                Microwaves are so variable that I wouldn't try this if you haven't done it before. If you have a very heavy-bottomed pan (cast iron is great), you can heat the oil on high for five minutes and then put in your flour and it will go from 0 to chocolate brown very fast (maybe another 5 minutes)BUT you must stir vigorously around the whole pot w/out stopping (a whisk works well) or it will burn. You can lower the fire, but it will take longer.

                I have never used jarred roux, but I know several who do and swear there's no difference. That might be your best option if you really don't want to make it. Several brands available. They don't include a bunch of unpronounceable ingredients, but they do tend to include palm oil.