Tuesday, June 17, 2014

RouxBDoo's Making a Roux

Mahogany roux looks like melted chocolate.
Well, howdy friends, I know it's been a long time since my last post and I am sorry.  I have been gathering ideas for a while and hopefully my schedule will allow me to get to them.  Thanks for checking in, all my blog followers, I appreciate you folks.

I was having dinner with my family in a Cajun restaurant on Father's Day.  These folks are from Metairie, LA and transplanted up here after Katrina.  Nice folks and good food but I have to say their gumbo was just awful.  It was just a soup, it tasted like a clear chicken broth with nice chunks of white meat chicken, an occasional bite of andouille, and some Ro-tel tomatoes that gave it a sour flavor.  Aside from a bite or two of celery and onion, that was it.

This made me wanna go home and make gumbo... so I did.  I made some gumbo using some catfish filets and smoked sausage.  I ran out of time before I had to go to work, so I let it cool and stored it in the fridge for when I get home tonight.  I'll bring it up to a boil and the let it simmer a few hours.  I might even add some shrimp to it.  I have a picture of the lovely dark mahogany roux I made up for the base.  That's what was missing to me in the gumbo Sunday, a roux.

For my post on how to make a roux, click HERE!  For this gumbo I used a smaller portion.  I use 1/2 cup of vegetable oil and 1 cup of all purpose flour to make the roux.

I hope you enjoy this little teaser, I will get some posts going soon.


1 comment:

  1. A roux is definitely the difference in a good and bad gumbo.

    Good to hear from you.


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