DuckSouth.com

I'm cooking in the Gumbo contest at the Delta Wings Festival next weekend and was wondering what type of oil people used in making Roux. I have used butter the few times I've made gumbo but most of the recipes I've looked at call for vegtable oil.

Wesson Oil is what we've always used .

usually use vegetable oil, but the best tasting i've made was with bacon grease from cooking a pack or 2 of bacon. if there isn't enough grease to make the amount of roux you need, add a little veg oil...the flavor will still be there.

Man yall post up some good gumbo recipes.

Ifry up a pack of bacon, then slice my sausage or andoulle and cook it in the grease then at peanut oil to get my 1:1 ratio. Right when its dark enough I throw in chop bell peppers but be cargill cause they gonna make it turn real dark real quick. Burnt roux is ruind gumo!

I usually use lard to make my roux. Most of the old gumbo recipes call for lard.

Bacon grease has always worked for me.

Pond

I think butter has a great flavor but have never used bacon grease. It seems that bacon grease wouldnt have as high a smoke point as vegetable oil but I could be wrong. The longer you cook your roux the better its going to be therefore the more heat it has to withstand. I put my vegetables in the roux right before i get it to the color I want and cook them down for a while as well before adding anything else. Just what I do but Im sure there are other gumbo chef's on here. Good luck !

Never noticed it before but some recipes call all purpose flour I've always used self risen in the past I know the difference between the two but does it make a difference roux.