Thanks ma brudda!!!


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http://landcoast.com/gallery/images/...d/dsc00841.jpgFun times with friends! Called it Fowl Gumbo! LOL

Kary's roux is the best. I use it for all of my dishes. Those ville platte boys make a good roux.

A gumbo from "scratch" is just what is says! SCRATCH! Making A ROUX is the easiest part!

Its a perfect day for a gumbo!

Yep.

Gumbo , corn an shrimp soup , chilli and jambalaya in the freezer. decisions .decisions.

Sounds like a good problem to have. #cajunpeopleproblems

Not a fan. My Uncle makes a big jambalaya base..... cooks it right up till you supposed to put the broth and freezes that. Whenever he wants a jambalaya for him and my Aunt he just defrost his base, adds his broth then his rice and he has jambalaya in 45 minutes that is "fresh".

Since I started this thread, my wife and son have begun to make their own roux when making gumbo. It is far, far superior.

Micro Wave Roux

The absolutely easiest way to make a Roux is in a Microwave Oven. I don't expect to convince any die hard's cause I wouldn't have believed it myself if I didn't try it. I've been doing it for a few years....

Put 1 cup of flour and 1 cup of oil in a large microwaveable bowl... Whisk good... Place in micro wave - cook on high for 4 minutes - Whisk , cook for 2 minutes - whisk, cook for 1 minute, whisk...keep micro waving and whisking for 1 minute intervals until it is almost the color you want then remove from oven but continue to whisk every few minutes until it cools. Remember, it will continue to darken even after removed from the oven, that's why I said "Almost the color you want" -Total cooking time about 10 to 12 minutes. You can then stir it in the pot with your seasoning vegetables that are already softened before putting the mixture in the stock.

For smaller batches…….cut the amounts and time in half.