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Started By
Message
re: Jar roux help
Posted on 2/9/20 at 8:09 am to Powerman
Posted on 2/9/20 at 8:09 am to Powerman
quote:
Too thick and it's almost like a stew.
That’s what I see posted a lot here. Never saw this growing up from Lake Charles to Houma. At some point I started noticing reallly thick heavy gumbos in restaurants. To me for a really thick gumbo you have to either have to light of a roux or so much dark roux to liquid that the roux is overpowering. To each their own though.
This post was edited on 2/9/20 at 9:48 am
0
Posted on 2/9/20 at 9:05 am to doubleh
I like my gumbo how I like my women - dark and thick. Use all the roux you want, baby!
Posted on 2/9/20 at 4:12 pm to DaBeerz
quote:
I always make too much for a family of four,but kids won’t eat it.
Time to give those kids away and start over.
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