Discussion in 'New Roundtable' started by LSUDad, Jun 29, 2015.
Me too...Iam not that stuck up about gumbo.
my dad tried this shit during memorial day, I asked him if he was ok
you are missing a few things, bruh
Jar roux is easy and I can't tell the difference one bit.
The difference to me is how making a roux from scratch fills your house with a smell that can't be duplicated. That and how good a cold beer taste whilst stirring the pot.
I like the Green Onion Sausage from Bergerons in Port Allen, this along with Andoullie and Tasso. And yes, I use jar roux. Too easy.
Now I want Gumbo.
When I cook my rice, I drop a Boullion cube in it.
i dont know if its old age or laziness between you and Red. stop using that jar.
Give me a good reason
i love the jar and dont really care for the smell of a cooked roux (heresy I know) though i do eat gumbo year round. win/win for me. of course i dont like it dark as f like most of my coonass relative side.
you're making some nasty creole gumbo?