re: Help me fix my gumbo

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And I don't think "gritty" flour exisits.

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Actually I made a Gluten Free gumbo for a friend once and the flour was gritty even after the roux making and simmering for hours. Nasty.

quote:

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4 teaspoons salt
1/2 teaspoon fresh cracked black pepper
1/4 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups small dice onion
3/4 cup small dice celery
3/4 cup small dice green, red and/or yellow bell peppers
2 tablespoons minced garlic
1 (12-ounce) bottle stout beer (recommended: Abita Turbo Dog)
6 cups dark chicken stock, or chicken stock or water
1 teaspoon dried thyme
2 bay leaves
5 teaspoons Essence, recipe follows
1/4 teaspoon cayenne pepper
1 1/2 pounds andouille sausage (or other smoked sausage), cut into 1/2-inch rounds
1/2 cup masonry sand
Steamed white rice, for serving
1 cup chopped green onions
1/2 cup chopped parsley leaves

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Think I found your problem...

Seriously though, seems odd...

its from the parsley or green onions. you have to wash them to get the grit off. nothing you can do about it now.

I've had "Grit" in there before due to the following: 1) Didn't properly clean cast iron pot; and 2) Burned the gumbo and scraped the burn off the bottom while cooking.