I only make oilless roux. Fooled many many people. Just need to darken your flour or buy the karys dry roux. Stir it into pot of boiling water and pour it in the gumbo. I hate a greasy oily gumbo and what's does everybody do while cooking....they skim the oil off the top of the pot. Well of you never put the oil in it you don't have much to skim. A little hint of the dry roux doesn't get you gumbo dark enough is to add a little kitchen bouque. The color doesn't make it taste good but some people think a dark gumbo tastes better. Lol
Sent from my SAMSUNG-SM-G890A using Tapatalk
|