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It's been 16 months now and I am still looking for a recipe to create a "roux." I am craving a good old fashioned chicken and sausage gumbo, especially since the last few cold snaps we've had here in Louisiana. I've already tried brown rice flour and find it does not taste like a roux and also makes the gravy jell-like. I'm not quite sure if I am using the right amount to create the roux. Please help!

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Originally from Lafayette, LA.

I was wondering the same thing...how to make a darn roux.

I have thought about just trying to do a flourless roux with the Holy trinity very well browned.

I have also thought about writing to a chef like Emeril or Chef Paul to ask them how to convert some receipes.

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When I've made a roux before, I always sub in brown or white rice flour equal to the amount of AP flour listed. I've never had a problem with it, but I cook the hell out of it too, so maybe I cook it longer to absorb the flour. If you post your recipe maybe I can help you out. I now forgo the roux in my mac&cheese for evaporated milk and it's AMAZING!! (and easier ;) )

I've also used Pamela's pancake and baking mix, also a success, just watch added salt-the mix already has some in it.

I found this recipe--you can put your rice flour in the food processor or vitamix to break it down to super-fine status:

http://glutenfreecooking.about.com/od/soup...enfreegumbo.htm

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It's been 16 months now and I am still looking for a recipe to create a "roux." I am craving a good old fashioned chicken and sausage gumbo, especially since the last few cold snaps we've had here in Louisiana. I've already tried brown rice flour and find it does not taste like a roux and also makes the gravy jell-like. I'm not quite sure if I am using the right amount to create the roux. Please help!

I have made roux several times with different gluten-free flour blends...I don't have much luck with just plain rice flours either...

I can't wait to try Jules gluten-free Flour in my gravies...I just received Jules flour today and baked cookies and an apple pie...My hubby thought I had fallen off the gluten-free wagon! They tasted fabulous...with NO gritty taste...almost like the real stuff...

I love to use a roux for white sauces mostly ...but I am a northerner and am not familiar with Cajun cooking...

Jules Gluten Free Flour is the only flour blend I have found that does not have a gritty feel to it and is more like real flour...

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Ingredients

* 1 stick (4oz) butter

* 5 tablepoons (2oz) cornstarch

*

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another

Tom Sawyer flour is at: glutenfreeflour.com

another

I use Bob's Red Mill All Purpose gluten-free Flour. It works perfectly. Use it in the same measurements you did regular flour. I make all sorts of gravy and even bechamel / cheese sauces with it for mac and cheese and to go over veggies.

Nancy

another

I use potato starch, and it works just fine smile.gif

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yet another

Here's how I make a wheat-free roux for my gumbo.

2/3 c. soy flour

1/3 c. corn flour

2/3 c. up to 1 c. veggie oil

Place ingredients in skillet or stock pot with thick bottom. Quick method is to cook on high heat for about 10 - 15 minutes preferably with a wooden spoon that has a flat end like a spatula. STIR CONSTANTLY!! Do not take a break to answer the phone, check on the kids, nothing like that. If you are adding ingredients directly to the roux, have them pre-cut and ready to add.

Slow method: Cook on medium low heat for about an hour, stirring constantly.

This tastes like regular roux. Some of my other attempts weren't as good.

Someone also uses the Pamela baking mix

Let me know which one is good....

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Thanks for all the advice. I'll give these a try around Thanksgiving (One of our staple foods on the table for Thanksgiving Dinner!)

Wenmin

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I use file instead of a roux. Delicious.

richard

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Couldn't wait until Thanksgiving. Succeeded with my first ever gumbo since going gluten free.....

Recipe:

Cut up chicken into 2-3 inch pieces, season with favorite seasonings and fry until browned in 1 cup canola oil.

2 # smoked sausage cut into bite size pieces and fry in same oil as chicken until browned.

Discard grease but do not clean pot. This will create brown color in gumbo.

1 cup onions

1/2 cup bell peppers

1/4 cup shallots

chop fine and sautee in 1/3 cup oil in same pot as chicken and sausage was fried in

In another pot combine 1/2 cup sweet rice flour, 3 tablespoons cornstarch, and 1/2 to 3/4 cup of canola oil. Stir over high heat for about 4-5 minutes. Pour over sauteed seasonings.

Add 1 1/2 gallons of water and allow to come to a boil. Sauce will turn brown as the water is added. (This is the stuck on material on the pot that comes off when you add the water) Add smoked sausage and allow to boil for about 1/2 hour or more until tender.

Add chicken and allow to boil for about 10 more minutes. Remove from heat and add about 1-2 teaspooons gumbo file. Serve over warm rice.

Enjoy!

Wenmin

If gumbo is not thick enough, you might want to mix more cornstarch with cold water and add as needed to thicken sauce.

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Seems like lots of us were in the mood for gumbo!

Made gumbo last week.....and used just potato starch for the roux. Turned out perfect, and super delicious.

I have a question though....what sausage do you guys use? Sausage always seems to get me, but I think it's the MSG in it. Thanks!

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I was having a wicked craving for gumbo a few weeks ago and made it with out using a roux at all. I'm not a Cajun or anything, but I was impressed with how it turned out. In fact, I just might have to make it again soon...

Taweavmo3- The traditional sausage for gumbo is andouille. It's a spicy smoked sausage of French origin. I was able to find some at local Fred Meyers that actually said gluten free and MSG free right on it. (Sorry, I can't recall the brand name) I would say any quality smoked sausage should do; another favorite of mine is chorizo, although it should be noted that there are most likely people on the bayou who would not approve :-)

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I use Hillshire Farm Beef Smoked Sausage and sometimes add andouille (Savoie's brand which is a local brand. I don't know if it is available in other parts of the country though). They are based in Opelousas, LA.

Wenmin

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File, file, file. Forget that roux for gumbo.

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Sorry roux is needed for real gumbo IMHO and I am cajun/texan from Lafayette, LA :)

File is garnish after the gumbo is made, and a tiny amount can be overwhelming. I only like it in chicken sausage okra gumbo. Can't wait to try the above recipe.

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Glamour,

Born and raised in SOUTH Louisiana, (South of New Orleans, about 40 miles from the Gulf of Mexico) I agree with you. A real gumbo needs a roux. File is to thicken the gumbo after it is cooked and also used as a garnish.

Also, Thanks for the internet search. It was a modified version that you found on the net that I ended up using....

MMMMMmmmmm, I am still enjoying my gumbo. Made a hefty pot of it. Ate some for lunch today! TOTALLY AWESOME!!!

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If roux is absolutely necessary, it's strange that I have two recipes from Louisiana, (I think one is in a book by Paul Prudhomme, but my memory could be bad on that one) that call for file but no roux. Of course roux is just fine, but I generally don't bother as it simply doesn't taste the same to me when it's not wheat flour. And no, I don't add the file until right at the very end of the cooking.

And BTW, my mother is from N.O. and my parents just moved to Virginia from Thibodaux. I can assure you I make an absolutely delicious gumbo without roux but with file. My daughter, who ate gumbo everywhere she could get it when we visited my parents, declared it among the best she had tasted.

richard

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