I’ll have to do that. I was using bacon grease.
Maybe I’m buying the wrong brand of bacon.
Jimmy Dean Sausage is what I’ve always used but for the last few years the gravy seems to taste sweet to me and I don’t like that. I don’t know why they have to put so much sugar in everything now.
I’ll try some butter and creole seasoning. I like Tony Chachere’s. It used to be enough just to use the sausage grease and a whole bunch of pepper but that’s another thing that’s changed over the years there isn’t nearly the grease there used to be after frying it up.
I’ve found that *any* bacon grease has a LOT of salt in it.
I don’t think the salt is good for the roux when you first make it. Lard is best and easiest because there’s no salt. Otherwise I use salted butter with no problems.
The key to roux is equal flour and fat in a very hot pan (I use cast iron) and constant stirring. Takes me about 20 minutes to make a base. Pre-heat the cast iron.
I use a dutch oven usually. While the roux is going, that’s when I brown meats and veggies on another skillet or two.
I agree with the Jimmy Dean getting sweet. I guess I counteract that with lots of pepper, like you, and onions.
The only thing I’ve found these days that has enough grease to cook other stuff is Andouille. Man! Even the store bought stuff is good.
Now...if I could only find a way to buy some good boudin and not have to make it!
(90% of the people reading this have never had delicious boudin - pronounced “boo-dan” in Louisiana)
I’m loving this diversion from McDonald’s! Is there a FReeper recipe list? Put me on it.
Califreak - I know you get lots of good, fresh seafood, maybe you should start something? heh.