[wardaddy]

For gumbo

Cast iron skillet stir the oil and flour adjusting mix till it’s as dark as possible before scorched

Tootsie roll brown

That pic nick posted at start of thread is close....I prefer mine a hair darker

I really never out and out boast

But I am a gumbo making expert of 9.8 out of 10

I’m 60 and been making it since I was mid teens in central Mississippi

I prefer shrimp and andouille gumbo... okra or filè or both

The roux is everything

In a pinch I’ll use savioe jar roux as an add in to my roux to adjust...it’ll do if I’m in a hurry

I also do etoufèe and jambalaya and shrimp creole and red beans and rice decent

I grew up on it...only 2 hours north of the coast and a lake house deer camp in southeast Louisiana it’s just what we ate prolly one fourth of meals

We also had fried chicken and salted ham and fried oysters and other southern stuff but I picked up on creole food young

[Gene Eric]

Any recipe recommendations for your FRiends in the Northeast?

[abb]

A no-no concerning roux. If you scorch or burn the roux, discard and start over. Don’t try to use it, as it will impart a very noticeable burnt taste to whatever dish you’re making.

Since roux is basically oil and flour, it’s no big waste if you have to do it again.

[Jamestown1630]

I’m going to have to bone up on this. My only experience is making a Jambalaya from one of those ‘meal kit’ companies that deliver all the ingredients, with instructions, to you.

I’m sure it wasn’t authentic, but it actually turned out very well - one of the two or three things I’ve ever done in the crock pot that I was happy with.

I’d like to find a good recipe for Shrimp Creole - that’s one of the things that my Dad’s social club did for their ladies/family night parties, and it was excellent.