So I'm trying to make some Gumbo brehs...
- Thread starter Recca Gatsby
- Start date
-
- Tags
- cooking
Recca Gatsby
LWO
If you do that one dont put all that chicken stock in it brehThat chick is crazy
I want a balance breh. I just wanna make some good ass gumbo.
I use butter and ____ for my roux. I also bread and fry the okra and then pop it in the fridge to completely chill then add it last that way it's not slimy. I don't even like okra but the flavor it gives the gumbo.
- Joined
- Apr 30, 2012
- Messages
- 31,749
- Reputation
- 19,424
- Daps
- 120,149
- Reppin
- SOHH Icey HawkSet ByrdGang
@Raedawn07 talking about cooking is getting me all hot and bothered 
Recca Gatsby
LWO
Yo, what exactly is roux? All I ever heard of was La Roux and that's just cause Cyhi da Prince used her sample on "Bulletproof"
it's the base and thickener for the a soup/stew/sauce. Its* some type of fat/oil and flour like you would a gravy you are basically cooking the flour and browning it in the fat/oil
@Raedawn07 talking about cooking is getting me all hot and bothered
Last edited:
- Joined
- Apr 30, 2012
- Messages
- 31,749
- Reputation
- 19,424
- Daps
- 120,149
- Reppin
- SOHH Icey HawkSet ByrdGang
it's the base and thickener for the a soup/stew/sauce. It some type of fat/oil and flour like you would a gravy you are basically cooking the flour and browning it in the fat/oil
you are literally flawless and i'm obsessed with you
Recca Gatsby
LWO
Oh wow. Just curious how long did it take you to cook it last time you did? (Not getting in the breh Charmander's way here just honest question)
I got flaws I made some 2 weeks ago, the roux took about 30+ min I am guessing I don't even pay attention to the time anymore I am just waiting for it to do what I want. You stir the flour in, and keep stiring occasionally making sure to scrap the bottom so it won't burn.
- Joined
- Apr 30, 2012
- Messages
- 31,749
- Reputation
- 19,424
- Daps
- 120,149
- Reppin
- SOHH Icey HawkSet ByrdGang
hey yall she said she got flaws LMAOOOOOOOOOOO
you're so funny, that's part of the reason why you're so perfect
hey yall she said she got flaws LMAOOOOOOOOOOO
you're so funny, that's part of the reason why you're so perfect
you are far too kind
1. throw them blue crabs in them bushes; aint no meats on that shyt
Go with the snow crab
2. don't listen to all roux advice; it should look like light brown gravy, not red tomato bullshyt
3. no okra, at all.
4. andouille sausage, or maybe tasso, nothing else will do
5. pan sear the chicken in butter, THEN dice, and add to pot (it doesn't have to be fully cooked when you add it)
6. shrimp should be drained, and crawfish goes in straight out of package; the yellow fat is
7.
Go with the snow crab
2. don't listen to all roux advice; it should look like light brown gravy, not red tomato bullshyt
3. no okra, at all.
4. andouille sausage, or maybe tasso, nothing else will do
5. pan sear the chicken in butter, THEN dice, and add to pot (it doesn't have to be fully cooked when you add it)
6. shrimp should be drained, and crawfish goes in straight out of package; the yellow fat is
7.
If this is your first time making it go with chicken and sausage. You gonna want a darker roux with seafood gumbo and then you risk the chance of burning it. If you not comfortable making a roux you can get the roux mix...if the sell it out there.
I did this one last yearIt was easy and good as hell...I think I posted the results on here
this should be the first place nikkas go
Dark roux is the proper way.