Re: Roux
Posted: Fri Nov 04, 2011 12:02 am
nothing like boiling a chicken, deboning it and using the stock to make a gumbo.
oh yea, any gumbo is useless without tasso in it.
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Re: Roux
Posted: Wed Nov 30, 2011 4:01 pm
speaking of roux, who all cooks their's in the oven?
nothing like boiling a chicken, deboning it and using the stock to make a gumbo.
oh yea, any gumbo is useless without tasso in it.
nothing like boiling a chicken, deboning it and using the stock to make a gumbo.
oh yea, any gumbo is useless without tasso in it.
Re: Roux
Posted: Wed Nov 30, 2011 6:02 pm
...just finished off the last of the batch for lunch! chicken and juices from all day slow cooker, shrimp, real crab, tasso, andouille (pork and chicken), a rouge dead guy for half stock, bacon grease/oil roux a lil bit darker than jiff natural, file', good sticky rice that sucks up all the flavor....wish i had some more, now!MudHog wrote:speaking of roux, who all cooks their's in the oven?
nothing like boiling a chicken, deboning it and using the stock to make a gumbo.
oh yea, any gumbo is useless without tasso in it.