j biesinger
TVWBB Platinum Member
My sister-in-law follows this gumbo recipe that she found on the internets, and its been made twice in my presence. Both times after an hour or so of gently simmering, there's a large layer of oil on top and the gumbo is fairly watery. Both times I salvaged it by skimming off the oil and making more roux with it and adding that back to the pot.
The last time it was made, we used a cup of oil, a cup and a half flour and 10 cups of stock.
I tried looking for other recipes here and else where, but there doesn't seem to be much difference with what we do.
what are we doing wrong?
The last time it was made, we used a cup of oil, a cup and a half flour and 10 cups of stock.
I tried looking for other recipes here and else where, but there doesn't seem to be much difference with what we do.
what are we doing wrong?