|
|
|
|
|||||||
| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
| View Poll Results: If the roux is bought at the store, is gumbo from scratch? | |||
| Yes, as long as it is homemade from there. |
   
|
30 | 60.00% |
| No way baby. A homemade roux is needed. |
  
|
20 | 40.00% |
| Voters: 50. You may not vote on this poll | |||
|
|
Thread Tools | Display Modes |
|
#11
09-15-2014, 09:51 AM
|
||||
|
||||
Every ingredient that goes into a gumbo should be the best quality you can find. The basis is the roux; make it from scratch. Chop all fresh veggies yourself...pre cut has a sour flavor...use only fresh peeled garlic. I find a home made stock (chicken or shell fish) to add even better flavor to your gumbo. Do not over season with pepper...you kill your taste buds! Making a gumbo the ol' fashion way does take a few more hours, but well worth the effort. Don't buy skinless pieces of chicken; buy the whole chicken cut it up yourself. Use neck, back and other discarded pieces to make stock.
|
| Bookmarks |
|
|
Threaded Mode