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I don't think the roux needs to be any darker. Remember, it changes flavors as it darkens and I am not as concerned with the color as the taste. It looks like it needs to be a little thicker. The ham doesn't make up for the Andouille, you really want both Tasso and Andouille in a gumbo. I'd also suggest that you cut the meats into bite-sized pieces before putting them back in the pot.
Try Emeril's recipes. I've made batches of his gumbo side-by-side with Paul's and everyone that tried it liked it better. Nothing against Paul, as his credentials are beyong reproach, but Emeril does a few things differently.
JR
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