Roux for Gumbo and Soup
equal tablespoons of oil and all-purpose flour (I usually use 6 - 8 for gumbo.)
cast iron or heavy-bottom skillet 3 pounds of patience
|
A good roux takes time, a beer or a glass of wine, and lots of patience. It should be the color of milk chocolate when ready. It should never be burnt. If it burns, throw it out and start over. |
equal tablespoons of oil and all-purpose flour (I usually use 6 - 8 for gumbo.)
cast iron or heavy-bottom skillet 3 pounds of patience
|
© COPYRIGHT 2015-2022. ALL RIGHTS RESERVED.
|