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Message
re: Tell me everything I did wrong with my seafood gumbo (stock & roux quetions)
Posted on 10/6/14 at 12:14 pm to CAD703X
Posted on 10/6/14 at 12:14 pm to CAD703X
Look Good CAD.
Just a little trick I have been doing since I first starting cooking gumbo many years ago.
I always make one-two cups more roux than I need and take a couple of big spoon full out before I add the veggies. That way if after adding the stock I think its to thin I can add a little more roux.
After all these years I never add that extra roux any more, but just like last Saturday I pulled a coffee cup of roux out and its still sitting on may stove today.
Just a little trick I have been doing since I first starting cooking gumbo many years ago.
I always make one-two cups more roux than I need and take a couple of big spoon full out before I add the veggies. That way if after adding the stock I think its to thin I can add a little more roux.
After all these years I never add that extra roux any more, but just like last Saturday I pulled a coffee cup of roux out and its still sitting on may stove today.
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