โFeb-12-2016 05:40 PM
โMar-11-2016 11:28 AM
โMar-05-2016 04:18 PM
DeanRIowa wrote:
The end results turned out pretty good. I was told it tasted like Gumbo, but being from the north there was noone who had eaten it more then once or twice.
Thanks again for everyone's help.
Dean
โMar-05-2016 02:51 PM
โMar-04-2016 07:59 AM
โMar-04-2016 06:29 AM
โMar-04-2016 05:40 AM
Big Katuna wrote:
As another poster said, the African word for Okra is Gumbo.
If it doesn't have Okra in it its soup, not Gumbo.
And Roux can be Blonde, too.
I make Roux in the oven. Cast iron Dutch oven, a cup of flour , cup of canola, 350 for 90 minutes, scraping and stirring every 15 minutes. Finish on stove top 5 minutes stirring on low. Alton Brown taught me.
โMar-03-2016 02:01 PM
โMar-03-2016 12:56 PM
โFeb-29-2016 02:42 AM
DeanRIowa wrote:
I am making the Gumbo Wednesday for lunch at work in a crock-pot.
Tonight though, I made the roux:
How do I know if roux is burnt? To me the whole time it smelled like hot oil(corn) while cooking(wife said burning) and for me the taste is like oil and flour. It almost has a nutty flavor. I whisked and stirred with spatula the whole time over medium hot for 40 minutes.
Dean
โFeb-28-2016 04:02 PM
โFeb-27-2016 07:03 AM
โFeb-19-2016 04:44 PM
โFeb-17-2016 03:46 PM
โFeb-16-2016 01:21 PM