First of all, if there's a more proper forum for this topic we should move it. I just wasn't sure WHERE to ask this question.
I first attempted a roux a few years ago & to be honest, it didn't turn out. To say I was disappointed is an understatement, as we used to travel to Louisiana at least once a year to see my uncle & his family, who live in Ponchatoula. The wife & I really love the food down there, but for the past couple of years I've been using a dry roux at home (I know, I know....).
So I've been thinking about Jambalaya soon & I'm currently out of the dry stuff. I didn't want to buy any more until I tried making it again. Last night was the night. I used about half a cup of oil & a little more than a cup of flour. I stirred & babysat this stuff for about 30 minutes & did get it to turn darker, but not as dark as I would have liked. The daughter brought 3 little grand kids over & grandpa's time in the kitchen was shortened.
The smell was quite nutty, more so than I remember it being last time, but the consistency was better. I wanted to see what you all thought of the photos & get some input. Also, I've heard that the darker you go with it, the less ability it has to thicken a sauce, requiring using a little more of it than if it was lighter. Can anyone attest to that?
After just a couple of minutes-
10-15 minutes in-
What I ended up with after about 30 minutes-