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Related Pursuits
The Kitchen & The Speakeasy
First try at Shrimp Creole
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<blockquote data-quote="Tbradsim" data-source="post: 556348" data-attributes="member: 4553"><p>A tip for all of you, when making Gumbo recipes never tell you the proper way to make a roux, thenheart of a Gumbo. Roll your Roux is the secret, when you get the color you want by constantly stirring so as not to burn it, you add your onions and 2/3 of the water you want, you then adjust the fire to keep the roux on a slow roll, 45 mins to an hour. They omit that part because they don’t know. I Garronte!</p></blockquote><p></p>
[QUOTE="Tbradsim, post: 556348, member: 4553"] A tip for all of you, when making Gumbo recipes never tell you the proper way to make a roux, thenheart of a Gumbo. Roll your Roux is the secret, when you get the color you want by constantly stirring so as not to burn it, you add your onions and 2/3 of the water you want, you then adjust the fire to keep the roux on a slow roll, 45 mins to an hour. They omit that part because they don’t know. I Garronte! [/QUOTE]
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The Kitchen & The Speakeasy
First try at Shrimp Creole
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