Alton Brown Oven Roux Recipes

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SHRIMP GUMBO



Shrimp Gumbo image

This spicy Cajun gumbo, a stew originating in Louisiana in the 18th century, gains much of its flavor from the dark roux and its characteristic thickness from file, an herb made from the ground leaves of the sassafras tree. Onions, celery and green peppers, the "holy trinity" of both Creole and Cajun cooking, add flavor and substance to the thick shrimp and sausage stew, which is served over a heaping portion of white rice.

Provided by Alton Brown

Categories     main-dish

Time 3h30m

Yield 6 servings

Number Of Ingredients 16

4 ounces vegetable oil
4 ounces all-purpose flour
1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
2 quarts water
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green peppers
2 tablespoons minced garlic
1/2 cup peeled, seeded and chopped tomato
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1/4 teaspoon cayenne pepper
2 bay leaves
1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
1 tablespoon file powder

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch oven and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times throughout the cooking process.
  • While the roux is baking, de-head, peel and devein the shrimp. Place the shrimp in a bowl and set in the refrigerator. Place the heads and shells in a 4-quart saucepan along with the 2 quarts of water, set over high heat and bring to a boil. Decrease the heat to low and simmer for 1 hour or until the liquid has reduced to 1-quart. Remove from the heat and strain the liquid into a container, discarding the solids.
  • Once the roux is done, carefully remove it from the oven and set over medium-high heat. Gently add the onions, celery, green peppers and garlic and cook, moving constantly for 7 to 8 minutes or until the onions begin to turn translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaves and stir to combine. Gradually add the shrimp broth while whisking continually. Decrease the heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp and sausage and stir to combine. Add the file powder while stirring constantly. Cover and allow to sit for 10 minutes prior to serving. Serve over rice.

WHITE ROUX



White Roux image

Provided by Alton Brown

Yield Enough roux to thicken 1 pint

Number Of Ingredients 2

4 tablespoons of pan drippings and/or butter
6 tablespoons flour

Steps:

  • Heat fat or over medium high heat. Add flour all at once whisking vigorously. When mixture thins and starts to bubble, reduce heat to low and cut back on the whisking. Cook until you smell a toasty aroma then cook 2 minutes more, stirring occasionally.
  • Roux can be used immediately to thicken a liquid that is at or below room temperature. To thicken a hot liquid, allow roux to cool to room temperature, or refrigerate.
  • Tightly wrapped, roux can be refrigerated for up to a month. Simply break off pieces and use as needed.

ALTON BROWN'S BABY BACK RIBS



Alton Brown's Baby Back Ribs image

I tried this slightly different way of cooking ribs when rain washed out our BBQ. We couldn't believe how tender and tasty these turned out and the method is quite easy as well.

Provided by Hey Jude

Categories     Pork

Time 4h35m

Yield 2 slabs ribs

Number Of Ingredients 15

2 whole racks of baby-back pork ribs
8 tablespoons light brown sugar, firmly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning salt
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon thyme
1/2 teaspoon onion powder
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 garlic cloves, chopped

Steps:

  • In a bowl, combine all dry ingredients and mix well; place each slab of ribs on a large piece of heavy-duty foil, shiny side down; sprinkle each side generously with the dry rub and pat the rub into the meat.
  • Securely wrap the ribs in the foil but leave one end wrapped a bit more loosely; refrigerate the ribs for a minimum of 1 hour.
  • Combine all ingredients for the braising liquid and microwave on high for 1 minute.
  • Place the ribs on a baking sheet; open one end of the foil on each slab and pour half of the braising liquid into each foil packet; close the end of the packet and tilt it around to evenly distribute the liquid.
  • Braise the ribs in a 250° oven for 2 hours (his original recipe said to braise for 2 1/2 hours but the ribs were almost TOO tender at that point!).
  • Carefully open the packets (they'll be very hot) and transfer the braising liquid into a medium saucepan; bring to a simmer and reduce by half or until it's of a thick syrup consistency.
  • Brush the glaze onto the ribs and place under the broiler just until the glaze caramelizes lightly.
  • Slice each slab into 2 rib bone portions; place remaining hot glaze into a bowl and toss the rib portions in the glaze.
  • *This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Nutrition Facts : Calories 2771.2, Fat 175.6, SaturatedFat 62.1, Cholesterol 739, Sodium 11651.6, Carbohydrate 73.3, Fiber 1.9, Sugar 65.4, Protein 205.3

MICROWAVE ROUX



Microwave Roux image

This is the only method I've used for making roux for over 20 years! It's very quick and has always given me a perfect dark brown roux. I usually will just make the flour and oil part (in whatever proportions my recipe calls for) in the microwave and finish with the addition of the other vegetables and ingredients in a big pot on the stove. It's originally from a cookbook called "Tout de Suite a la Microwave" by Jean K. Durkee.

Provided by Leslie in Texas

Categories     Gumbo

Time 32m

Yield 4 cups roux

Number Of Ingredients 9

2/3 cup flour
2/3 cup vegetable oil
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell pepper, chopped
4 garlic cloves, minced
1/4 cup parsley, chopped
1/2 cup green onion, tops included, chopped
1/4 cup hot water, approximately

Steps:

  • Mix oil and flour together in a 4 cup glass container (I use a Pyrex 4-cup).
  • Microwave uncovered on high for 6-7 minutes.
  • Stir at 6 minutes with a wooden spoon--roux will be a light brown at this time and will need to cook 30 seconds to 1 minute longer to reach the dark brown color so important in making Louisiana gumbos and stews.
  • The roux will be VERY HOT, but usually the handle on your measuring cup will stay cool enough to touch.
  • When the roux has reached a very dark brown (think a coffee grounds dark brown), remove from microwave and CAREFULLY (remember--the roux is very hot!); add the onion, celery, and bell pepper, a little at a time.
  • Stir and return to microwave.
  • Sauté on high for 2 minutes.
  • You should now have about 3 3/4 cup of roux.
  • If any oil has risen to the top, you can pour this off.
  • Slowly, add enough hot water to bring the roux to the 4 cup mark.
  • Stir and you will have a smooth, dark roux in only 12 minutes!
  • Roux freezes very well and you are ready at any time to put together a delicious gumbo or stew!

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