The Pocono Ring Shop wrote:I believe that for sure.k.a.m. wrote:The Pocono Ring Shop wrote:I GOTTA try this !!
Hopefully I don't get stuck on that Brownie Mix pic....
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That Brownie mix is 1 cup oil to 1 cup flour cooked slowly on a medium heat stirring the whole time so as not to burn.
As OUP mentioned the roux is everything in making a gumbo.
I remember a few years back I tried my first Roux ever for Hollandaise Sauce and it took me 3 times to get it right. Frustrating at first but after I figured out the Milk/Flour and heat issues it came out fantastic.
I definitely want to try this soon so don't mind of I ask questions along the way. I'd like to use a mix of Chedar and Andouile Sausage from my butcher, I would think that would be good.
Ever do it with Crumbled Sausage over Sliced ?
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I have never used a cheese type sausage in a gumbo as it would mix up into the soup. The andoullie yes no doubt but the cheese I am not sure about.In my opinion you want your sausage sliced in bite sized pieces for plate up. But in the end of the day a gumbo is what you make of it. Cook it the way you want to eat it my friend.
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