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Reviewed Chicken and Smoked Sausage Etouffee

Feb 28, 2012 in Food Network Community Toolbox on

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 k...

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