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.
Actually I hate fish now that I’ve grown older and as a youngster I loved fish n chips and tuna sandwiches.
Sometimes I can eat shrimp but it has to be cooked in Tapatio sauce and butter.
If I make gumbo I use a mix, andouille sausage, chicken and okra.
Never even heard of boudin but it’s probably good.
There is a monthly food ping list that Jamestown1630 runs.
Some good cooks on that thread!