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re: Gumbo makes me feel awful - is it the type of sausage I’m using?
Posted on 2/19/24 at 9:35 am to StringedInstruments
Posted on 2/19/24 at 9:35 am to StringedInstruments
I think he was just joking about Conecuh being terrible.
Your issue is likely coming from the flour or the oil. My grandmother thinks the amount of roux “we young generations” use is insane.
Your issue is likely coming from the flour or the oil. My grandmother thinks the amount of roux “we young generations” use is insane.
This post was edited on 2/19/24 at 9:36 am
Posted on 2/19/24 at 9:44 am to LouisianaLady
quote:
My grandmother thinks the amount of roux “we young generations” use is insane.
Almost mentioned that too. Lately I've been trying to dial in the right ratio for a small batch of seafood gumbo (3 quarts of stock) so same amount of broth as OP's recipe.
I tend to like more roux in a C&S gumbo but not a huge amount more.
I only use a little over 1/4 cup of finished roux for 3 quarts. I add a little more water as the base cooks to keep it at same level.
Not sure what 1 cup of flour and oil yields but it's more than 1 cup of finished roux. OP's recipe is 4 times what I use for my seafood gumbo.
This post was edited on 2/19/24 at 9:58 am
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