To: RockyTop4GOP
I make a roux for red beans and rice. We like them to have a little thickner.
2,606 posted on
08/28/2005 7:28:24 PM PDT by
Coldwater Creek
("Over there, Over there, we will be there until it is Over there.")
To: mariabush
Maybe we like them with a little thickening.
2,647 posted on
08/28/2005 7:32:45 PM PDT by
Coldwater Creek
("Over there, Over there, we will be there until it is Over there.")
To: mariabush
I make a roux for red beans and rice. We like them to have a little thickner. Really? Do you make them in the skillet or crock pot? I've always used an old family recipe. How does a roux factor in? We've always soaked the beans overnight and then cooked them with sausage, hamhocks and broth for 7-8 hours.
To: mariabush
I use Camillia red beans and mush up a cup after they cook for an hour. Makes a nice roux.
2,945 posted on
08/28/2005 7:58:59 PM PDT by
sageb1
(This is the Final Crusade. There are only 2 sides. Pick one.)
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