Quote:
Originally Posted by Riceland
dry roux made it the oven is easy and makes pretty darn good gumbo as well with the best part being little grease to worry about skimming off
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I still havent tried making it like this yet. Riceland makes a bad arse gumbo with that dry roux. Very little grease and none of the accompanying heartburn.
I'll always make mine with oil and flour in my black pot then add the trinity to caramelize and then the stock until its the consistency I like.