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Mrs. Redneck- How to Make a Roux

Posted By: MathGeek

Mrs. Redneck- How to Make a Roux - 02/05/21 02:28 PM

Posted By: Sparta

Re: Mrs. Redneck- How to Make a Roux - 02/05/21 09:37 PM

Too light for gumbo but it might make a good chicken stew. But to each their own. Probably would have been really hard to go any darker in that pan as it would have burned. That way us Coon Asses us cast iron for roux.
Posted By: 1955

Re: Mrs. Redneck- How to Make a Roux - 02/05/21 10:29 PM

Cast iron definitely works better for this !
Posted By: bill oxner

Re: Mrs. Redneck- How to Make a Roux - 02/05/21 11:14 PM

Stay out of the kitchen if you can't stand the heat. bang
Posted By: Biscuit

Re: Mrs. Redneck- How to Make a Roux - 02/05/21 11:59 PM

👍👍
Posted By: MathGeek

Re: Mrs. Redneck- How to Make a Roux - 02/12/21 01:22 PM

My wife's gumbo is better than most I've had - and being from Louisiana, I've had a lot.
Posted By: bigbob_ftw

Re: Mrs. Redneck- How to Make a Roux - 02/12/21 02:42 PM

I use 1 part oil to 1 1/2 parts flour (thanks Justine). it takes 4 beers from start to finish. then dump in the trinity and add stock. that way it's easy to control the thickness.
Posted By: unclebubba

Re: Mrs. Redneck- How to Make a Roux - 02/12/21 02:56 PM

I use butter and flour in my roux. But yeah, that is WAY too light. I wanna make a gumbo now.
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