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Posted on 10/29/19 at 6:58 pm to Powerman
Should have cooked it down some more after getting out of the jar.
Also it sometimes take some simmer time to get flour taste out but I’ve made huge gumbos every year using jar roux and have had plenty of people say it’s great gumbo. It’s flour and oil, nothing different.
Also it sometimes take some simmer time to get flour taste out but I’ve made huge gumbos every year using jar roux and have had plenty of people say it’s great gumbo. It’s flour and oil, nothing different.
Posted on 10/29/19 at 7:01 pm to Powerman
I don’t use that shite either Powerman. I’m a purist. Oil, flour, black cast iron skillet, wooden spoon, fire, elbow grease and time.
Then I add a can of diced tomatoes.
Then I add a can of diced tomatoes.
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