How to make it

  • In a saucepan heat the bacon grease up on a medium heat. Add the flour a tbs at a time while whisking or stirring constantly. Once all the flour is added it should not be dry but not over wet either. You will have to use less, or more flour to the correct consistancy. Keep stirring as it bubbles to change the color to a nice mahogany. This will take 10-15 minutes. DO NOT BURN. My trick is to take the pan off the heat every 3 minutes or so while stirring constantly. Once you get the desired color add the vegetables, file powder, cayenne and stir for 1 minute. Add the worchestershire and beer and stir like crazy for 3 minutes. Remove from pan and transfer into any oven proof container that's going to hold a cup or less of ingredients. Bake at 350 covered with aluminum foil for 30 minutes. I refridgerate this for up to one month and use for gumbos, etouffee sauces etc.
  • If I made steak etoufee I'd cook the steak ( round steak) both sides seasoned anyway you like and brown both sides. Then I add beef stock, about 1 cup of beef broth and reduce to simmer for an hour. You might need to add a little more stock while you cook it. Once you do this you remove steak and add the roux one tbs at a time while stirring and scraping the bottom of the pan. Then I add about 1/2 cup of beef stock, 1 cup tomatoes and put the steak back in and simmer another 1/2 hr or until meat is tender. Usually 2-3 tbs of roux is needed for this method.

Reviews & Comments 2

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    " It was excellent "
    jimrug1 ate it and said...
    This sounds Heart stoppingly good.... ;-)~ Gumbo is one of my favorite dishes....... I don't know why I have never thought of using my poblanos instead of bell peppers for my roux. Thanks for the idea ...... Jim
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    " It was excellent "
    lunasea ate it and said...
    Great recipe - and I love that you're using bacon grease. What a flavor booster - I love it. You get a 5 from me - and thanks! :)
    Was this review helpful? Yes Flag

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