Its all in your roux. You need to have for instance 2 cups of crisco shortening and 2 cups of plain all purpose and cook your flour until it is as brown as it can be but do not burn your flour. The darker you make your roux the darker your gumbo will be.
by Donna Fairley Huebsch 6 years ago
Does anyone have a really great seafood gumbo recipe that does NOT start with a roux?I'm a faint-of-heart cook who finds a roux intimidating )
by collegedad 5 years ago
Any good Brook Trout recipes out there.I want to cook Brookies for dinner tomorrow night, but the wife doesn't want the same old fish floured and fried in butter. I need a new to cook these guys. Any thought?
by Mentalist acer 8 years ago
How do you make a Rue and what are the different kinds?Are Rues just for Gumbo?
by Liz Elias 7 weeks ago
Last night, I made (for the first time ever) baked mac and cheese from scratch. All went okay, until we started to eat, and I realized I had WAY too much flour in the roux. It tasted very floury! It had been so many, many years since I made a roux, that I forgot that it also...
by Jennifer Arnett 3 years ago
Why does blonde hair darken with age?I was born blonde, but my hair has turned to a medium brown color over time. Every Year it gets darker. All of the blondes I know either dye their hair or have just let it turn dark. Is there any way to stop it?
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