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Message
re: Help the idiot make a great Cajun style gumbo
Posted on 11/16/23 at 3:06 pm to CHEDBALLZ
Posted on 11/16/23 at 3:06 pm to CHEDBALLZ
quote:
Brown your sausage down, take it out, drop your trinity in and let them sweat down till they a little brown. Add your stock, let it get to boiling and then add your roux till its the thickness you like, simmer for about 20-30 minutes.
I've always done roux first and added everything into that. Any pros/cons to adding roux later?
2
Posted on 11/16/23 at 3:24 pm to Saskwatch
I like to get a little fond in the pot to help with the flavor. Neither way is right or wrong.
Posted on 11/16/23 at 10:56 pm to Saskwatch
quote:
Any pros/cons to adding roux later?
I used to do this. Until I realized the power of browning meats and building flavor.
Easiest way is to make the roux in a separate vessel
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