SaltyCajun.com http://www.stickemrods.com/

Notices

Go Back   SaltyCajun.com > Hobby Forums > The Roux (Cooking/BBQ/Recipes)

The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum?

Reply
 
Thread Tools Display Modes
  #101  
Old 04-26-2015, 01:06 PM
mr crab's Avatar
mr crab mr crab is offline
King Mackeral
 
Join Date: Jan 2012
Location: Bridge City, TX
Posts: 2,725
Cash: 7,965
Default

uploadfromtaptalk1430071457895.jpgso, i just opened the jar of roux and now it looks like this. When do i add the carrots and celery stalks?
Reply With Quote
  #102  
Old 04-26-2015, 04:07 PM
AubreyLaHaye458's Avatar
AubreyLaHaye458 AubreyLaHaye458 is offline
King Mackeral
 
Join Date: Jul 2013
Location: Vidrine, La
Posts: 2,174
Cash: 3,728
Default Gumbo Throw Down

Quote:
Originally Posted by BuckingFastard View Post
#norouxingumbo #chickennoodlesoup #bassyakr

Lmao


Sent from my iPhone using Tapatalk
Reply With Quote
  #103  
Old 04-28-2015, 07:30 PM
eman eman is offline
Swordfish
 
Join Date: May 2009
Location: Baton Rouge
Posts: 6,033
Cash: 556
Default

Stired a 7 cup oil 7 cup flour roux for 2 hours last Friday in Fla, Got it to a light chocolate color and hit it w/ 3 lbs of chopped trinity. Came out w/ a black coffee color roux . The best Chicken ,sausage and okra gumbo i have ever made. fed 45 folks and sent 5 gallons home w/ folks
Reply With Quote
Reply

Bookmarks

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 07:22 AM.



Powered by vBulletin®
Copyright ©2000 - [ARG:3 UNDEFINED], Jelsoft Enterprises Ltd.
vB.Sponsors
vBCredits v1.4 Copyright ©2007 - 2008, PixelFX Studios
SaltyCajun.com logo provided by Bryce Risher

All content, images, designs, and logos are Copyright © 2009-2012,
Salty Cajun, LLC
No unathorized use is permitted
Geo Visitors Map