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re: Made my first gumbo; Question about tomato in it?
Posted on 10/21/13 at 9:24 am to Tigertown in ATL
Posted on 10/21/13 at 9:24 am to Tigertown in ATL
Next time get the roux started and the right consistency, then put it in a 375 degree. Turn it over every 20 minutes or so. It's a fool proof way to get a dark roux without burning it.
1
Posted on 10/21/13 at 9:37 am to LSUballs
sounds like you did good for the first time, sometimes gumbo, like soup, has to fester to taste top notch. Thats why they always say make it early in the morning and eat it for dinner.
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