|
Phil Moscowitz posted:I've used the jarred roux by Richard's before. It works but is not the same as regular roux, a little...muskier, I thought, slightly more bitter. Also a thinner gumbo when all said and done. Though you will get a darker gumbo out of it for sure. Never tried the gumbo base, what exactly is that? Like a bouillon for gumbo? The "gumbo bases" I've seen have essentially been bags of frozen gumbo sans the meat and possibly other vegetables. I've never tried them, but I've seen gumbo base, etouffee base, and so on at the grocery.
|
#
¿
Apr 4, 2017 04:30
|
|
|
|
| # ¿ May 20, 2024 10:30 |
|