tag:blogger.com,1999:blog-2405514800355021878.post1619113965770048031..comments2010-02-04T19:25:33.087-06:00Comments on Big 'Dawg Eats: I Tore My Rotator Cuff Making RouxUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2405514800355021878.post-56930564068527958362009-10-28T15:35:53.468-05:002009-10-28T15:35:53.468-05:00I broke my gumbo paddle one Thanksgiving making Tu...I broke my gumbo paddle one Thanksgiving making Turkey gumbo Ya Ya with the left overs. In addition to the problem with burning the roux, if you cook to fast the roux sometimes will separate which renders the final dish basically inedible. I have found that if you are making a simple chicken and sausage gumbo, no seafood, it is best to use lard. You simply can't beat the depth of flavor...but perhaps you can. I still have quite a bit of duck fat in the fridge...I think a duck gumbo is in the near future. Perhaps I'll invite MAB over and we can cook up some boudin. This idea may be good enough for OG to leave NashVegas for a weekend?JWhttps://www.blogger.com/profile/16061212243295443784noreply@blogger.comtag:blogger.com,1999:blog-2405514800355021878.post-20058415882833260242009-10-28T15:12:50.805-05:002009-10-28T15:12:50.805-05:00I've got some pictures of a gumbo that I made ...I've got some pictures of a gumbo that I made recently. It's a challenge to not overcook your meat products, and I haven't been the best at that. One thing I do have figured out, though, is the roux. I'll post some pictures showing the progression from white to blonde to red to brown to scary goodness. The other option is to put your dutch oven in the stove and set over medium low heat, you wont have to stir as much. Emeril says roux is done when you finish two beers, but you've seen me drink beer, I'm thinking more like 5 or 6.OGhttps://www.blogger.com/profile/17644898634483658051noreply@blogger.com