When I am going to use a roux.....
When the roux is the right color I cut off the heat and dump in the onions and other veggies to cook them. I usually also add some "liquid stock" from the meat I am cooking or add some water to thin out the roux some and cool it down, if needed.
I would think you could do this at home and keep it in the fridge for a couple of days. Put the "roux & veggies" mix in a few zip lock bags after it cools some for easy transporting.
Then when you get all your meat "browned"...... just add the bags of "roux mix" and you are almost done with the cooking.
Don't forget the Okra....... IMO, a gumbo must have okra in it.
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