[momtothree]

“The roux is the secret... don’t burn the flour”

I was sort of amazed that the flour completely absorbed the oil. The color of it was beautiful. You only see the oil droplets again after you add the liquid. Very cool. I wanted to use this recipe every Friday for Lent but can’t because of the chicken broth. I am wondering if you can use vegetable broth or seafood broth? If so, we would have it every Friday and it is one of those meals that really stick with you.

[goseminoles]

Thanks for the correct spelling in the sly. Of course you could use vegetable broth. It will be great!

[SAJ]

If de oil is completely absorbed by de flour, use a lil mo' oil. Why? Because you wan' de **veggies** to absorb some of de oil...which they will do, amazingly fast. Add de veggies (ahem, AND de garlic), stir cook dem fo' 3 minute, THEN add de water.

First time I messed up dis sequence, my cooking tutor, who was the late Louis d'Auberge Messarveaux (and Cajun down to his toenails) whacked my hand wit' de spoon. An excellent memory aid, trus' me on dat!