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Brucebuffett
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| Registered on: | 3/3/2021 |
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re: Isaac Toups and jambalaya with a roux....
Posted by Brucebuffett on 3/3/21 at 10:21 am to gumbo2176
He doesn't rely on browning his meat or caramelizing his onions to get color. He uses the roux like kitchen bouquet. Being that dark it doesn't really thicken. And I don't need kitchen bouquet or a roux.
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