The Texas BBQ Forum

Normally I spend the time making my own roux but I guess I'm getting lazy in my old age but I saw this stuff at H.E.B. and just had to try it, Blue Runner Creole Gumbo Base (for chicken & sausage). I started out by grilling/smoking some skinless boneless chicken breast's, a link of chicken sausage and threw on some DJ's Boudin for a side dish, next I sauteed some Kroger Cajun Style MIREPOIX (onions, celery, green bell pepper) that I had in the freezer, added that to the gumbo base and brought it to a boil. Then I added the cut up chicken, sausage and let it simmer for about half an hour, fixed some white rice and dinner was served. Turned out pretty darn good.

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Hmmmmm ?Blue Runner, eh? - - - do you like it as good as a Roux

Plate and Bowl look awesome

OldUsedParts wrote:Hmmmmm ?Blue Runner, eh? - - - do you like it as good as a Roux

Plate and Bowl look awesome

OUP, the question is, would I use it again, yes I would. I did miss the smell you get from making a roux and a plus was, my arm and wrist wasn't wore out from stirring the roux. If I'm going to make a big pot of seafood gumbo I'll be making a roux.




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Point Taken - - - never hurts to giv'er a shot so I might step outa the box next time

When I'm winding down in the afternoon I like to sit out back with a cold drink and it's nice to have some smoke coming out of the pit so that's why I did the chicken for the gumbo like I did.

I like gumbo

Williep wrote:When I'm winding down in the afternoon I like to sit out back with a cold drink and it's nice to have some smoke coming out of the pit so that's why I did the chicken for the gumbo like I did.

Why does that NOT surprise me

Good looking Gumbo fo sure. I will try making my own roux one of these days,

I could very easily eat that right now for breakfast


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Williep wrote:

OldUsedParts wrote:Hmmmmm ?Blue Runner, eh? - - - do you like it as good as a Roux

Plate and Bowl look awesome

OUP, the question is, would I use it again, yes I would. I did miss the smell you get from making a roux and a plus was, my arm and wrist wasn't wore out from stirring the roux. If I'm going to make a big pot of seafood gumbo I'll be making a roux.




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The easy/lazy way to make a roux is in an oven safe pan (preferably a cast iron skillet). Mix the flour and oil in the skillet on the stove and then throw the pan in the oven @ 350. Stir periodically, every 15 min or so (doesn't have to be exact) until you get the color you're looking for. Easy peasy! It takes longer than the traditional stove top method but you eliminate the risk of burning the roux, you're not tiring out your wrist and arm AND you're free to do other things while the roux is baking in the oven.

nice job on the gumbo! Looks delicious....

Wish we could find half those ingredients around here. Niiiice results.

Nice gumbo - I could hide a couple bowls of that.

I guess I’m old school. I make a roux like my MIL taught me. It takes me 12 minutes, at the most, to make a mahogany colored roux, or darker. I have made a roux in seven minutes. Turn the heat up to max, don’t stop stirring, be ready to take the pot off, and have veggies cut up ready to drop in the pot.

Watching my food intake lately or I'd be on that like yesterday. Looks great!