So the coloring of my roux wasn't too far off it seems...
Mah cher, you ken make it black if'n you wanna! Just use it like Ferd said....a little at a time. You can always add mo', but you cain nevuh take it back!!
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And the LORD shall be king over all the earth: in that day shall there be one LORD, and his name one. [Zechariah 14:9]
Ignorance of the Identity of the One True God is not a valid reason to practice idolatry.
So the coloring of my roux wasn't too far off it seems...
The kids, my wife... loved it..
I will make the roux early tho.. it's a good idea.. I was so worried after all the work with everything else.. it would burn.. and I would have to start over...
I would have probably liked yours because I like lighter roux.
Everyone makes it a bit different. My aunt, who makes the BEST gumbo in the world!! (sorry Ferd), calls her's a nutty brown, I think. The darker the roux, the "stronger" the gumbo. Of course, the more roux you use the stronger it gets, too.
Like Ferd said, make it up early. My aunt used to make us pint jars and they'd last a year in the fridge. Experiment while you have time. I've always used a cast iron skillet, but that is all my mom and family ever used.
*sigh* I wish my wife liked gumbo more..............
hee hee, and here we go with the great "in house" debate! who's is the best gumbo?
boy have heard some good fights over that subject!
__________________ If I do something stupid blame the Lortab!
not really but relize that it takes an hour to cook it right when you arent cooking "too slow" so if you cook it really slow you are watching roux cook like watching grass grow!
__________________ If I do something stupid blame the Lortab!
i did take a couple of short cuts.. not previously mentioned...
Concerning the Chicken...
I purchased a Rotisserie Chicken already cooked... and
used Chicken broth to cook the vegetables... seemed to work the same without having to cook the chicken...
not really but relize that it takes an hour to cook it right when you arent cooking "too slow" so if you cook it really slow you are watching roux cook like watching grass grow!
the other day I saw on the hellivision, some lady in New Orleans making roux...hers was ORANGE. She was making it on the stovetop in a cast iron I think dutch oven (if there is such a thing)...she made everything in that one pot - except the rice.
I wondered how hers got orange - I may have to look online to see if they posted her reciepe
the other day I saw on the hellivision, some lady in New Orleans making roux...hers was ORANGE. She was making it on the stovetop in a cast iron I think dutch oven (if there is such a thing)...she made everything in that one pot - except the rice.
I wondered how hers got orange - I may have to look online to see if they posted her reciepe
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