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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 10-07-2020, 02:25 PM   #1
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Join Date: Dec 2013
Location: Stafford, VA
Posts: 1,861

Usually shortly after Thanksgiving when whole turkey is crazy inexpensive I buy a couple birds for my gumbo. I love making gumbo I usually make five gallons at a time of my Smoked Turkey and Sausage gumbo. Love it because it's all mostly fresh ingredients. I put a shit ton in the freezer and pull it out on those cold winter nights.

Making that much roux takes time and my undivided attention. So much time that I usually pull up a stool to the stove. I've read a number of gumbo recipes that say their roux takes mins. Mine never has it usually right at under an hour. It's a slow and deliberate process. I like my roux very dark! My recipe is solid I got it from a fellow living in Texas with Louisiana ties named Kevin from a Barbecue forum. So I make the roux then fold in the holy trinity (onions, bell peppers and celery).

This year I'd like to make my roux even more flavorful. Any tried and true ideas? I read one article that said they use bacon fat instead of oil I may try that. Thanks


Last edited by jeepdad; 10-07-2020 at 02:28 PM.
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