I am very proud of my gumbo. One caveat: I know the roux isn't quite dark enough. I must admit, I chicken out. After stirring and stirring for 25 minutes I'm afraid of burning the whole damn thing. So instead of cooking it for another two minutes, I just dump in the onions, pepper, and garlic and continue on my way. But the slightly anemic version is darn tasty, if I do say so myself. Hey Patri - tell Mitch that I do indeed make my own roux....
1 comment:
great, shrimp infested waters! fish the shrimp out and i'm there.
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