SaltyCajun.com
Page 3 of 3 12 3
Show 50 post(s) from this thread on one page

SaltyCajun.com (http://www.saltycajun.com/forum/index.php)
-   The Roux (Cooking/BBQ/Recipes) (http://www.saltycajun.com/forum/forumdisplay.php?f=17)
-   -   Gumbo Throw Down (http://www.saltycajun.com/forum/showthread.php?t=56312)

mr crab 04-26-2015 01:06 PM
1 Attachment(s)
Attachment 86778so, i just opened the jar of roux and now it looks like this. When do i add the carrots and celery stalks?

AubreyLaHaye458 04-26-2015 04:07 PM
Gumbo Throw Down
 
Quote:
Originally Posted by BuckingFastard (Post 751124)
#norouxingumbo #chickennoodlesoup #bassyakr

Lmao


Sent from my iPhone using Tapatalk

eman 04-28-2015 07:30 PM
Stired a 7 cup oil 7 cup flour roux for 2 hours last Friday in Fla, Got it to a light chocolate color and hit it w/ 3 lbs of chopped trinity. Came out w/ a black coffee color roux . The best Chicken ,sausage and okra gumbo i have ever made. fed 45 folks and sent 5 gallons home w/ folks:grinpimp:


All times are GMT -5. The time now is 10:19 AM.
Page 3 of 3 12 3
Show 50 post(s) from this thread on one page

Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted