Some cosmetic changes in preparation for larger site changes in the works.


Not being sure about the stock, veggies, etc. that you are using??? when I make roux, I usually make

Veteran Member
1947 posts
Joined: Dec 10, 2005


Posted to Thread #18120 at 11:15 pm on Apr 24, 2010

a big batch 3-4 cups oil and of flour. It keeps in the fridge forever, and I always have some for another gumbo or to season other dishes with.

When I was working out of south Texas, Corpus, you can buy quarts in the market.

I actually enjoy the zen thing of cooking it to the right mahogany color and the toast aroma. Sort of like doing the perfect risotto?

A fine place in Galveston uses it in their chicken and dumplings!

Yummm, can't have too much roux,

Other messages in this thread: