My cajun BIL says it the roux ain't made with butter and takes 45 minutes to make, it ain't real roux. :dono
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My cajun BIL says it the roux ain't made with butter and takes 45 minutes to make, it ain't real roux. :dono
I can buy thatQuote:
Originally Posted by tlefire
On the roux, it takes the time of drinking 3 beers to get your roux about right. I thought the okra slime was to thicken it up. Tony No Salt works. You get your trinity vegetables simmered and then put it in the roux to stop the cooking. Then put it in the soup stock where you have your meat cooking. I usually make gumbo from gobbler legs, because they are tough and have splinter bones throughout.
Sounds awesome