[https://www.seriouseats.com/cajun-gumbo-with-chicken-and-andouille-recipe](https://www.seriouseats.com/cajun-gumbo-with-chicken-and-andouille-recipe)
I just had a not-so-fun of a time with this recipe. Followed the recipe (Roux in the oven, added roux in the beginning of the simmer). The end product was far too oily, flattening the overall taste. So I went to town attempting to skim the fat from the gumbo, seemed easy enough, as I’ve done that a million times with other soups (but never gumbo!). After much attempted skimming I still had oily gumbo.
I originally wrote a long explanation of what I did, and included a request for advice. However, after reading it I felt like it was wordy and really wasn’t getting at what I wanted to know…which is simply: How do you all approach ‘skimming’ fat from this gumbo recipe? Any tips, tricks, secrets?
by CrazySteiner
12 Comments
I just made this yesterday. I always start skimming as soon as it starts boiling as that concentrates the oil in spots. I usually get about 3/4 cup of skimmed oil (with some other bits as well).
How dark was your roux? I have had issues with lighter roux tasting more oily so I go pretty dark (and it’s great for the flavor too).
I literally just made this yesterday.
There were very dark oily pools that formed quite quickly during the simmering process. Skimmed off easily over half a cup.
I made this a month ago and used less oil, about 3/4 cup oil to 1 cup flour and I think that helps a lot.
I’ve always done the roux in the oven but this latest time I did it on the stove top, and actually like that way better now, only took 10 minutes I think.
I haven’t tried this recipe, but have made gumbo for 15+ years using another recipe. Needed to eat healthier as I get older so I switched to a dry roux. I bake the flour on a sheet pan till it’s the color of cinnamon. (Stirring often so it doesn’t burn) My gumbo recipe doesn’t use additional oil other than a tablespoon from sautéing andouille sausage.
Use weight measurements for the roux rather than volume. You can guestimate it, but weight is far more reliable. Equal weights flour and fat. Scales are cheap,
Hmm, I always cook the roux on the stovetop, and it works great. Are you using the other thickeners (okra, filé powder)?
edit: correct spelling of filé
DANNY’S GUUUMMMMBBBBOOOOOOO
Blot with a paper towel.
Different recipe with an oven roux (as this recipe suggests). It’s come out perfect every time for years. Never had to skim. https://www.foodnetwork.com/recipes/alton-brown/shrimp-gumbo-recipe-1946875.amp
I’m from Louisiana and never eat the gumbo on the first day. Put it in the fridge and then remove the layer of fat tomorrow. The flavors also improve overnight, especially if you’re using high quality, actually smoked andouille.
A lot of the oils you see after a simmer (which from your description you need to simmer at a higher heat) come from the sausage and chicken. Also, 1cup flour to 1 cup oil is too oily for me. I go 2:1 flour to oil ratio by volume.
I’ve never made this particular recipe, just glanced at the roux ratio.
Despite it looking kind of silly, [this thing](https://www.amazon.com/gp/product/B00R0ZWLL4/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1) works really well – you just push it down on top of a thing with a layer of fat on top, and the fat, already at the top, concentrates itself into a cone that pushes up through the hole in the middle and flows down into the bowl. I bought it on a lark and I’m extremely happy with it.