Made me a butter roux…

Did you clarify it or was it straight from the stick?

I downvoted you simply because I'm still butt hurt over Saturday, no other reason.

quote:

---

I'm not that mad at your butter roux. But I would address your lack of browning of your sausage, your undercooked vegetables, your hugely chunked unbrowned chicken pieces, and general shitty looking gumbo.

---

Yeah this, and it probably has tomatoes too!

Aggies can’t do anything right

I’d prob still eat it tho

quote:

---

I'm not that mad at your butter roux. But I would address your lack of browning of your sausage, your undercooked vegetables, your hugely chunked unbrowned chicken pieces, and general shitty looking gumbo.

---

That was the before picture, right after I added my broth and the meat back in.

This is the final, luxurious result.

quote:

---

Yeah this, and it probably has tomatoes too!

---

Seriously though, put a little color on the meat.

I only use a butter roux in etouffee. Gumbo gets a traditional 1-1 oil dark roux. Chicken stew gets a high heat, smoke point fast-browning roux.

quote:

---

I downvoted you simply because I'm still butt hurt over Saturday, no other reason

---

quote:

---

only use a butter roux in etouffee. Gumbo gets a traditional 1-1 oil dark roux. Chicken stew gets a high heat, smoke point fast-browning roux

---

This thread is a tounge in cheek response to a poster who said last week you should never use butter in your gumbo roux. its actually the first time I’ve used butter in a dark roux, and I like the flavor a lot better than the usual canola oil I use and I didn’t have to skim any excess oil, so I’m gonna stick with it.