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Apopka, Florida

Member since Jun 2008

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Reviewed Gumbo

Aug 13, 2011 in Food Network Community Toolbox on

I've always made the roux separate then added in small batches when the stock is boiling. That usually makes for a more intense nutty flavor, but I can say this way works really well!
I also deviated, and added okra....fried half of it in a little oil until it started to crust, then removed and added ALL the okra about half way through the...

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