MG the roux is the foundation of a gumbo and also the cheapest part of the gumbo. You get a rainy Saturday with nothing to do get out the flour and oil and make a few. When I first started it was a confidence thing. If I saw a whisp of smoke I was worried I would burn it. After you do a few and know what color and consistency you want it's a cake walk. 100% attention and having veggies and water ready before hand is a must.
If using a deep pot be careful of the steam. When you dump in your veggies a deep pot will funnel the steam right to your stirring hand. I put on an oven mit most times.
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