Thanks for posting this! I made it tonight and it was excellent. I followed the video except that I browned the chicken first and substituted hot Italian sausages as that's all we have around here. SWMBO and I both loved it. I will be making it again!
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Dry Roux for Gumbo report
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The ATK video is actually about making chicken and sausage gumbo. At one point they sauté the trinity veggies, which would add fat. They don't sauté the chicken thighs, which would be another opportunity to add flavor.Last edited by gcdmd; November 3, 2021, 07:52 PM.
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Donw - the recipe for the gumbo, at Cook's Kitchen, is behind a paywall, not your link for the dry roux article. Although the recipe is behind a paywall, the video on the ATC site includes all required ingredients and amounts, as well as temps and timings. I'm going to give this a whirl tonight, though with Italian sausage as andouille is not an easy sausage to find up here.
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Originally posted by ofelles View PostRather than just mix it up with some broth I have used the browned flour with bacon grease to make the roux. It speeds up the process for a darker roux.
Kathryn
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Hmmm, I didn’t have any problem reading it….ATK article. ðŸ§
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The page at ATC has a paywall. However, here's an alternative:
Experience Great Cajun & Creole Food and Recipes with Chef John Folse & Co. (jfolse.com)
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John, you had the question on taste. I just finished packing the equivalent of 7 quarts for freezing and did a side by side taste test of the new batch with a container I defrosted with gumbo made the traditional way. Just as good, maybe just a little bit better. My wife, our traditional roux maker, agreed.
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