Roux on the Egg

[egghead]

Stabilize egg at 300 dome
Put the CI on and let it heat up
Close bottom vent
Add oil and flour
Don't walk away until it's done
Should be done in 6-10 minutes - this one was 7 minutes

Keep a glove on in case you have to pull the pan off
Have your seasoning ready to go on the egg't
If you burn/scorch the roux - start over

Would work on other cookers or in the house - turn up the HEAT and you won't stand around stirring your arm off

Video is almost 5 minutes - you may want to fast forward
https://youtu.be/BS5FghikkOE

This one ended up being a shrimp okra gumbo with this stuff

[Gator]

Get in my belly!

[ChileFarmer]

EH, nice. Love the roux color. Just my style. CF

[OldUsedParts]

Even tho I try, I never manage to get it like that

EH, you must be clairvoyant because the Wiffy and have have been talking about fixing a big pot of Gumbo all day

I think you have just made our minds up for us.

[egghead]

Turn the heat up OUP and don't stop stirring

[OldUsedParts]

OK, Egg, I'll use high heat next time so do you use a one to one ratio

[egghead]

1:1 will work to start then adjust to meet your expectations. I usually add a little more flour.

[OldUsedParts]

[OldUsedParts]

OK, making Gumbo and I turned the heat up when making the Roux - - - it worked great but I might have chickened out earlier than Y'all would have - - - - I also added a box of Zatarain's Gumbo Base because we like the seasonings it has but other than that it's just Roux, Z-Base, Holy Trinity, Shrimp, Okra and Water that will be served over Rice. I'll post a pic later so Y'all can cretic the color and I'll cretic the taste Thanks again for all the suggestions and help.

[OldUsedParts]

Forget a pic - - - altho it looks good and I "didn't think I burned the Roux", I must have because the Wiffy said "This tastes burnt" and she wouldn't eat it.

I ate two bowls because I was hungry but it wasn't NOT Good Gumbo - - - think I'd better go back to the store bought ingredients. GRRRRRRRRRRRRRRRRRRRRRRRRRRR