Quote:
Originally Posted by aigel
That does not make sense.
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Okay, lemme say it another way... sometimes people get too hung up on the roux. It's not a contest to see who can make the darkest roux without f'ing it up. The darker you go, the greater the risk of burning it. Yours looked plenty dark, judging from the color of the finished gumbo.
What I'd suggest you focus on is making a rich, dark brown chicken stock, which makes a sizeable difference in the flavor
of the finished gumbo. To me, it's a bigger difference than whether or not the roux was dark brown, really dark brown, or black.
That, and having
all of the ingredients you need, helps...
Lastly, "soup" or not, I'd suggest you make it a little thicker. That's what the okra and file are for.
JR