New Year's Eve Eve Cooking

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  • N4sir

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    24   0   0
    Aug 13, 2010
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    Metairie, LA
    Stormy, rainy day here today and I'm doing a little "pre" New Year's Day cooking. Started with a nice dark roux......


    Then cooked down the seasoning and browned the sausage a little.....


    Then everything went into the pot. I had to switch to a bigger pot because I was at the rim and still had more homemade chicken stock to add.


    Just need to let it all simmer for a while and that'll be done. Gumbo is always better a day or two later after it's made and this should be a good one.

    I'll be doing some triple chocolate cookies later and Turtle brownies after that.

    Then I'll take a break until tomorrow to do some more cooking and baking.
     

    AustinBR

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    15   0   0
    Oct 22, 2012
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    Boy you know it. My roux never looks that dark. Not even close, mine a dark peanut butter color.
    I did a roux that dark a few months ago. It was definitely interesting, but I probably will go back to dark peanut butter. It was just a little too dark for our tastes.

    1672425369963.png
     

    N4sir

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    Aug 13, 2010
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    Yeah, it's a dark roux alright but, it came out great! Just flour, butter and time. I guess you could add cast iron to the mix too. I have a special cast iron pot I only use for making roux. I got in the zone and couldn't even tell you how long it took to make this one. It would be a perfect roux for a duck and andouille gumbo.
     

    AustinBR

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    Oct 22, 2012
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    Looks fairly similar to my cast iron. Best way to make a roux.
     

    tashle1

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    2   0   0
    Dec 2, 2012
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    Pointe coupee
    Yeah, it's a dark roux alright but, it came out great! Just flour, butter and time. I guess you could add cast iron to the mix too. I have a special cast iron pot I only use for making roux. I got in the zone and couldn't even tell you how long it took to make this one. It would be a perfect roux for a duck and andouille gumbo.
    For ducks and geese I don’t believe you can make a roux too dark. For most domesticated meat I’ll go peanut butterish, but wild game is almost always dark.
     

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