The color of roux for gumbo. This year’s is the best batch ever. I’ve said that before. This year I really mean it. I don’t know what is the best practice method for stopping roux from cooking when it’s ready. A cast iron pot will continue to cook even after being removed from the stove.
My method is:
That works well for us. And this year, it turned out to be a 1.5 beer roux. Now, what am I gonna do with half a beer. Oh, wait, I know. To the teevee, then.
-k-
1 – the trinity = onions, bell pepper, celery.
UPDATE: The seasonings are in the pot, with the previously-browned chicken. I laid off the hot sauce a bit this year, the andouille being more spicy than usual. It’s hard to adjust seasonings early in gumbo cooking. Last year, I leaned a little heavy on the hot sauce early on. It was a little hot. SWMBO said that at the time. I’m admitting it now.