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  1. #1
    Herp Derp mario87's Avatar
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    Where can I find Rue??

    Iv been wanting to make gumbo but I need rue does anyone know where I can find it? I don't want to have o make a trip to louisana...thanks
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  2. #2
    OF Executive Chef '94 Bad A Z28's Avatar
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    Make it your self.


    It's nothing more than all purpose flour and butter "cooked" in a skillet. The different stages of color are the different types of rue. You making a gumbo it wouldn't really matter what "type" of rue you use.


    I don't know how much gumbo you are trying to make, but you can save rue as long as you want, just toss it in the freezer. Start out with 1cup of flour, and about a quarter to a half cup of butter. Put the flour and butter in the skillet on a medium to high flame (or setting if you have electric).


    What you want to do is melt the butter in to the flour. The thicker you make it the more thickening power the rue will have. The darker you make it the more color it will give whatever it is that you are trying to thicken.


    Then if you wanted to cheat you can just mix flour and extra virgin olive oil, same idea, slightly different flavor... no "cooking" just mix.

  3. #3
    OF Executive Chef '94 Bad A Z28's Avatar
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    I don't personally prefer the oil/flour method, that's more of an "oh ****, I need to thicken this and I can't use a corn-starch slurry" type of thing.

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    Moderhater Doc Holliday's Avatar
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    Quote Originally Posted by '94 Bad A Z28 View Post
    I don't personally prefer the oil/flour method, that's more of an "oh ****, I need to thicken this and I can't use a corn-starch slurry" type of thing.

    This.

    Rue is easier than **** to make and those who purchase it in a jar should be shot
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  5. #5
    Herp Derp mario87's Avatar
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    Hmmmmm... I didn't know this... Thanks
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    OF Member Proshop's Avatar
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    Here"s a link to Food Network. Not sure if you have ever watched Good Eats with Alton Brown. He did a whole episode on Gumbo and making roux, very interesting episode. The link is to Shrimp Gumbo and in it tells you how to make roux the right way so as not to burn it and mess it up like 20 times. Hope this helps.
    http://www.foodnetwork.com/recipes/a...ipe/index.html


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  7. #7
    OF Executive Chef '94 Bad A Z28's Avatar
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    Yes it is roux, not rue, lol... I don't even know why I kept putting rue, haha, prolly just because I saw it that way in the title and it "looks" right, lol.

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    Herp Derp mario87's Avatar
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    Lol oops... I thought it was rue to haha!
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    OF Member Proshop's Avatar
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    Quote Originally Posted by '94 Bad A Z28 View Post
    Yes it is roux, not rue, lol... I don't even know why I kept putting rue, haha, prolly just because I saw it that way in the title and it "looks" right, lol.
    Im with yeah.. I thought it was rue also.. Until I read it on F.N..

    One of these days im gonna make Gumbo. Never had it before, but it looks delicious. I do love some jambalaya thou.. MMMMM


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  10. #10
    OF Executive Chef '94 Bad A Z28's Avatar
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    If you do it like the FN says, and anywhere else you look, the ratio is 1:1, flour:butter, but I like to make my roux a little thicker, plus you can always add more butter.

  11. #11
    Herp Derp mario87's Avatar
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    Quote Originally Posted by Proshop View Post
    Im with yeah.. I thought it was rue also.. Until I read it on F.N..

    One of these days im gonna make Gumbo. Never had it before, but it looks delicious. I do love some jambalaya thou.. MMMMM
    It's great if the person knows how to make it... I had it at universal studios during mardi GRAS and it was horrible!!
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  12. #12
    OF Executive Chef '94 Bad A Z28's Avatar
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    So are you going to make it your self?

  13. #13
    OF Executive Chef '94 Bad A Z28's Avatar
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    The roux, that is.

  14. #14
    Herp Derp mario87's Avatar
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    Quote Originally Posted by '94 Bad A Z28 View Post
    The roux, that is.
    I guess I'm gonna have to Try cause nobody here said where I could find it
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    OF Executive Chef '94 Bad A Z28's Avatar
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  16. #16
    OF Member Proshop's Avatar
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    Quote Originally Posted by mario87 View Post
    I guess I'm gonna have to Try cause nobody here said where I could find it

    Wish I knew where to send you to get some.. But I find its always more fun learn to make things myself, especially if its something I plan on eating alot.


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    I dont know if you can buy it but when i worked at my last job we made it by the gallons for gumbo and we made it like milk chocolate (the darkness) and we used one to one flour and oil.(not butter) it took about 40-50mins of stirring, it totally made the gumbo...
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