We make a large batch of gumbo around this time for winter use, each batch enough for 25 people and then some more for unexpected company.
I stumbled across ATK’s article on using a dry roux for gumbo, first thought it was blasphemy since it did not use any oil, and then decided to risk it on yesterday’s batch. I wanted to report that it does work, lets you easily get the right color, and it was just as good, if not better than if we had stood forever over the pot stirring the roux.
I stumbled across ATK’s article on using a dry roux for gumbo, first thought it was blasphemy since it did not use any oil, and then decided to risk it on yesterday’s batch. I wanted to report that it does work, lets you easily get the right color, and it was just as good, if not better than if we had stood forever over the pot stirring the roux.
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