All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Feb 26, 2012
Reviewed Chicken and Smoked Sausage Etouffee
"I dont know what I did wrong, but this did not turn out as I thought it should. First off, when I tried to get the roux the color of peanut butter it turned out more like the texture of peanut butter. I used the exact mesurements and it clumbed right up on me, I added more stock to thin it out but it just didnt work, never got brown, and almost ki""