ST Alpha - "I think the roux is really the toughest part to master - until I saw someone make it for a demo I had no idea you really let it get that dark." (Reading a Post)

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In response to "god I love gumbo. I wonder if my mom can make it (well). -- nm" by amanda jones

I think the roux is really the toughest part to master - until I saw someone make it for a demo I had no idea you really let it get that dark.

Posted by JenBro Jun 9 '11, 09:52

it was like a deep dark chocolate brown and when I made it myself for the first time, I kept thinking it was burning - but you really do cook it for 20-25 minutes - and it's dangerously hot too - you have to be really careful not to burn yourself while stirring it

I'd be happy to send you the recipe for your mom if you like - it's Chicken and Sausage Gumbo - but I also add Shrimp and Ham when I make it.

Responses:

Pixie and I agree: there's a great Cajun (or is it "Creole??") food stand at the Farmer's Market that serves food like this. - con_carne Jun 9, 09:54 5
- I've never been to Louisiana - but I would love to some day. -- nm - JenBro Jun 9, 09:55 3
  - New Orleans is a fantastic town. And the food just can't be beat. -- nm - Jim Jun 9, 09:57 1
    - I'm thinking ST should STrav there sometime -- nm - con_carne Jun 9, 09:59
  - I *love* New Orleans. -- nm - loosilu Jun 9, 09:56
- creole and cajun are different! love them both. -- nm - loosilu Jun 9, 09:55

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I think the roux is really the toughest part to master - until I saw someone make it for a demo I had no idea you really let it get that dark.

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