Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Gumbo

I generally run The oven about 325-350. I always use CI so it to me cooks hotter that the temp shows. One can really get a dark roux w this method wo risking the black burnt flecks that happen quick on stovetop at that miraculous moment.
I have a friend that just toasts his flour the same way. He makes a no oil roux that is mixed w chicken stock. It too is quite good.

To me good Gumbo has a very earthy flavor. I tell those who ask for recipe ideas that if it doesn’t taste like dirt…you missed! I also finish a big Gumbo w a half or whole small frozen block of spinach. It’s outrageous what it does to the flavor. Highly recommend it after you’ve cooked a few for a bit of a change. It’s excellent.