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re: Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 1:08 pm to Tigertown in ATL
Posted on 10/21/13 at 1:08 pm to Tigertown in ATL
The darker the roux, the thinner the gumbo. I like chocolate roux.
I don't use tomatoes in chicken and sausage gumbo or regular seafood gumbo, but specifically and only for shrimp and okra gumbo. Those who are telling you never to use tomatoes or okra are closing themselves off from a great pot of gumbo.
Brighten it with a scoop of potato salad that has a little acid from chopped pickles!
I don't use tomatoes in chicken and sausage gumbo or regular seafood gumbo, but specifically and only for shrimp and okra gumbo. Those who are telling you never to use tomatoes or okra are closing themselves off from a great pot of gumbo.
Brighten it with a scoop of potato salad that has a little acid from chopped pickles!
1
Posted on 10/21/13 at 1:32 pm to Darla Hood
quote:Wait, what?
The darker the roux, the thinner the gumbo.
A teaspoon of dark roux in a quart of water equals EXACTLY the same thickness as a teaspoon of less-dark roux in a quart of water.
This the kind of shite they teach yall at UL-L?
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