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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
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#2
09-04-2013, 08:22 AM
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whenever I am making gumbo for a big crowd I just buy pre made roux. I just look for the darkest one on the shelf. Then I cook dowm my onions and stuff and add the roux and cook it for a few more minutes so it gets a little darker and mixes good with the veggies. One time I made a gumbo for 100 people two weeks ahead of time and froze it in gallon ziplock bags then just reheated it
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