When you ask a Louisianan how long it takes them to make a roux, it’s more common for them to give a tactile range than an exact time. At Louisiana Cookin’, we’ve heard people say “as long as it takes me to drink two beers” and “I cook it to the color of my black lab,” and that speaks to the flexibility of the ingredient. If we had to put numbers on it, a good roux could take as little as 10 minutes (if you’re using higher heat and diligently stirring) or as long as 45 minutes for something deep and dark. If you’re the sort of cook who prizes reliability and minimizing prep time, consider using a dry roux. Louisiana stalwart brands including Tony Chachere’s, Kary’s, and Savoie’s make mass-produced dry roux blends, but it’s easy to whip up a batch of your own. Once you’ve toasted the flour, just whisk it into hot oil and you’re set. Any leftover flour will keep for a few months in the refrigerator. The biggest thing to consider when baking up your batch is to toast the flour about one shade lighter than you’d want it to appear in the gumbo, as it continues cooking in the pot.
- 1 pound andouille sausage, sliced
- 1 cup plus 1 tablespoon vegetable oil, divided
- 2 cups finely chopped onion
- 1 cup finely chopped green bell pepper
- 1 cup finely chopped celery
- 2 tablespoons minced garlic
- 1 cup Dry Roux (recipe follows)
- 8 cups seafood stock
- 1 (12-ounce) bottle amber beer
- 1 tablespoon Cajun seasoning*
- 2 teaspoons Worcestershire sauce
- 1½ teaspoons kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 2 dried bay leaves
- 2 pounds peeled and deveined jumbo shrimp (tails left on)
- 1 pound lump crabmeat, picked free of shell
- Hot cooked rice, to serve
- Garnish: chopped fresh parsley, sliced green onion
- In a large Dutch oven, cook andouille over medium heat, stirring occasionally, until lightly browned; remove using a slotted spoon, and let drain on paper towels.
- Add 1 tablespoon oil to pot; heat over medium heat. Add chopped onion, bell pepper, and celery; cook, stirring constantly, until tender, about 15 minutes. Add garlic, and cook for 30 seconds.
- In a small saucepan, heat remaining 1 cup oil over medium heat; whisk in Dry Roux. Pour over onion mixture, whisking until well combined. Gradually stir in stock. Add beer, and stir until combined. Add andouille, Cajun seasoning, Worcestershire, salt, thyme, cayenne, and bay leaves. Bring to a boil. Reduce heat, and simmer, stirring occasionally, for 1½ hours.
- Stir shrimp into gumbo; cook until shrimp are pink and firm, 3 to 5 minutes. Remove from heat; add crab, and gently stir until combined. Discard bay leaves. Serve with rice. Garnish with parsley and green onion, if desired.
- 4½ cups all-purpose flour
- Preheat oven to 425°. Line a large rimmed baking sheet with foil.
- On prepared pan, spread flour.
- Bake until flour is the color of light ground cinnamon, about 1½ hours, raking edges inward and center outward every 10 minutes. (Flour will smoke. Watch carefully toward end of baking time.) Let cool completely. Refrigerate in a 1½-quart airtight container for up to 3 months. To use, heat up an equal measure of vegetable oil, and whisk in Dry Roux before continuing with recipe.
