I made a batch of chicken and sausage gumbo following Toups’s recipe more or less:
I pumped up the heat a little and got the roux to a dark copper color (constantly whisking) in about 15 minutes rather than 45 minutes.
And also a Sazerac
I made a batch of chicken and sausage gumbo following Toups’s recipe more or less:
I pumped up the heat a little and got the roux to a dark copper color (constantly whisking) in about 15 minutes rather than 45 minutes.
And also a Sazerac
