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Message
re: Sausage and Rice and Gravy
Posted on 6/19/09 at 7:43 am to Ole Geauxt
Posted on 6/19/09 at 7:43 am to Ole Geauxt
quote:has eluded me, so far.
fish gravy
FWIW, my gravy, after frying foods, and my rouxs , start out the same, too. But, if I've roasted a meat and wish to thicken the juices, I'll usually go with corn starch over flour. 
0
Posted on 6/19/09 at 3:21 pm to OTIS2
quote:
By the way, if you make a roux and add a liqiud, WTF is a gumbo vs a Cajun stew?
stew is a lot thicker than gumbo
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