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re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)
Posted on 10/6/14 at 11:04 am to MeridianDog
Posted on 10/6/14 at 11:04 am to MeridianDog
With that few shrimp, I would have added the leftover onion, celery and pepper ends from my trinity and probably throw in an extra onion, pepper and celery to the stock. Simmer the stock for a couple of hours and it will get darker. Your roux looks plenty dark.
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