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Started By
Message
re: Treedawg's Chicken & Sausage Gumbo
Posted on 12/28/09 at 10:04 pm to TreeDawg
Posted on 12/28/09 at 10:04 pm to TreeDawg
quote:
Stir frequently for 1 to 1-1/2 hours until the Roux is Dark Brown.
define "stir frequently" ...do you leave the stove ? long time
This post was edited on 12/28/09 at 10:26 pm
2
Posted on 12/28/09 at 10:17 pm to Zilla
Substitute those chickens for a couple of hens and you got a winner... 
I am really intrigued by the addition of the lea and perrins.... I have never heard of this. Where did you learn this from???
I am really intrigued by the addition of the lea and perrins.... I have never heard of this. Where did you learn this from???
Posted on 12/29/09 at 8:02 am to Zilla
quote:
...do you leave the stove ?
My method is to get the Stock bubbling, Brown my Sausage and start Roux. Its on a low fire so in between stirs (every few minutes) I am busy chopping veggies and doing other prep. Untill you get it all in one pot and blending, I pretty much stay in the Kitchen.............slowly drinking Beer helps this process along.........
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