7/3/2020, 7:00:00 AM
Dry Roux
Holy Trinity
Andoullie, Chicken Thigh, Shrimp
Canned tomatos
Okra
Paprika, Thyme, Green Onion, Parsley, Filé, Consider Gumbo Mix or Cajun Seasoning
Vinegar based chili sauce
https://spicysouthernkitchen.com/30-minute-gumbo/ but add Okra and tomatos
https://www.seriouseats.com/recipes/2019/10/cajun-gumbo-with-chicken-and-andouille-recipe.html
I made Dry Roux in the oven. 2 cups flour, carbon steel skillet. 425 was kind of hot, browned well but house smelled like burned rubber and the oven was definitely a bit smoky. Browned well. At 350, almost no browning occured, too low. Trying 400 now.
Dry Roux takes a while… maybe try traditional next time? Listen to a podcast? I don't like the dry roux, it's so smokey and slow.
Transfer to Slow Cooker for skating.
If I premake the roux, I don't need the oil, just go with powder and a bit of fat but not a cup.
Double the Cheyenne pepper
Maybe increase the flour cause it wasn't very thick
Ham hocks were fun but needs post processing
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