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Originally Posted by Inmem58
I didn't find it difficult at all. It's pretty simple to stir the roux for 20-30 minutes until it's a dark color, once that is done add your chicken stock, veggies, meat, and seasonings. Simmer for about an hour until veggies are soft. Easy peasy
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One of my recipes called for 2 hours for a really rich roux. I did it for about an hour iirc. And I think a chicken gumbo is easier as in less steps because you don't have to make a stock. Chicken broth that tastes decent is pretty available in stores.
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Hello, Bearcat. Two Questions: Are you Malcor? Because call-out threads don't get moved to the Romper Room, but asking who Malcor is, as in being mult was moved there. Only a mod can do that. Why is DC getting over-moderated these days?
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