re: Chicken and Sausage Gumbo (w/ pics)

quote:

---

Can you add any more insight about how to use the same pot to make the roux that you used to fry the chicken? I love the idea of extra flavor but seems like it def ups the degree of difficulty

---

Drail the oil into a safe container. Be careful not to lose any bits or fond from the pan. Measure out 3/4 cup of the oil and return to the pan. Heat then mix in a cup of flour. Continue to make the roux like normal. It'll be thick, but as it heats and darkens, it will be more liquid.

quote:

---

Anything else you think a rookie needs to know before attempting?

---

Take your time with the roux. Make sure it's that dark, reddish brown color. Don't quit early. The roux is everything. You can cut corners elsewhere if you need. Never cut corners on the roux.

For a great roux, use bacon grease.

This is the color I go for: