Welcome to Good 2 Eat, where every Thursday 2une In will be cooking with Chef Kevin Belton to show you a new and delicious recipe to try at home!Dry Oven RouxPreheat oven to 375 degrees.On a cookie sheet, place 3-4 cups all-purpose flour keeping 1 inch away from the sides of the pan. Place in the pan in the oven. Make sure and stir every 30 minutes.If you cook for 2 hours, this will be a peanut butter color such as for an etouffee.If you cook for 4 hours, this will be a chocolate color such as for gumbo.Once cooled, this must be sifted. Once sifted, store the way you would store flour.Gumbo Base8-12 servings3 cups diced onions1 cup diced celery1 cup diced green bell pepper1 cup diced green onions1 cup vegetable oil1 cup all-purpose flour1 tablespoon chopped garlic2 tablespoons Creole seasoning8 cups chicken stockPlace onions, celery, bell pepper, and green onions in a stock pot and set aside.In a stainless steel or cast iron pan, heat oil over medium-high heat. Add flour, and use a whisk to slowly stir, making sure to cover the entire bottom of the pan until flour is a chocolate color. Pour roux on top of vegetables in stock pot and stir. Place pot over medium heat, add garlic, and Creole seasoning, and stir for 2 minutes. Add stock and bring to a boil. Use this as the base for gumbo recipes of choice.Permalink| Comments