Ok so advice for making gumbo roux with lard ? I've done oil with is my stand by , tried butter last time and it was pretty good but apparently lard is king and I found some of this at Walmart. Did I get the right stuff ?

Yep. No different than using oil. It'll melt into oil, then use it just as you would any other oil.

The best lard is the leaf fat that you render yourself, back fat next best. But since that's not in ready supply that will suffice.
As said use it as you would any other but use care to temper your stock or bring it up to heat before adding it to your roux. I've found lard roux is more prone to separate.

BTW, lard makes the best biscuits and pie crusts.

And fried taters and catfish……

bacon grease is good. gives the roux a good flavor.

My Grandmother would only make crust with Lard, and they were the best

So it's coming along pretty decent but man this stuff has a piggy after taste and undertone... reminds me of chitlens

That it does.

duck fat is the best I have found also for frying french fries.

Yep it does.
Best is home made lard or tallow.
Tallow for fries and such , lard for baking.

I use Goya Manteca lard. I also use the ARMOUR for cooking and deep frying.

I read one reviewer on amazon called it industrial pork sludge lol

But Its much healthier than any veg/seed/peanut oil

What are the round balls in the gravy ?

What is "leaf fat", I'm assuming maybe abdominal cavity fat?

Yup, the inside fat found near the kidneys.

Sausage in the gumbo lol

Oh Gumbo. looks good. I never heard of Roux before.

The only gumbo I ever had was Cambells in a can, probably far from the real thing though. lol


Care to share the recipe I might have to give that a try if I can get the stuff here, and that's a big "if"

Roux is just a mixture of flour and some sort of grease/oil in equal parts. It's used for making the base of gumbo, and in most gravies and many sauces.

Yep what she said lol. Heres basically the exact recipe I usually use ,just use different rouxs I think butter is my favorite so far.

Wolf try the oven method some time it makes it easy to make

Roux is the base thickener for many different sauces, gravies and stews. Basically equal parts fat and flour well blended and browned. The degree of browning of the flour will determine the thickening and flavor with raw flour having the most thickening and wheat flour taste, darker less thickening and a nuttier taste.

A simple white sauce is browned for just a dew minutes at most then milk added to desired thickness. Au Gratin is this white sauce with cheese added. Butter is the usual fat for these.

Brown gravy is a roux cooked longer to desired color the water or stock added and seasoned. Mama always made brown gravy using the leftover seasoned breading flour and frying oil when she made fried chicken. That and water. Simple and easy.

Country/White/Sausage gravy is white sauce with lots of black pepper, browned breakfast sausage, and a dash of black coffee. Bacon or sausage grease is often used for the fat.

The trick to a roux is to never ever scorch the flour, once scorched it is ruined. Constant whisking over medium to medium high heat is required.

Gumbo roux is usually darker according to taste and is described by color such as peanut butter or brick. Fats can be any though traditionally butter is creole, as is tomatoes, or New Orleans/city cooking while lard, no tomatoes, is cajun.