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reneerent

Member since Mar 2011

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Reviewed Turkey Andouille Gumbo

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I stirred this roux for over 1/2 an hour and it never strayed from a gravy consistency. The end result also tasted like flour gravy. The only good thing was the shrimp stock; the quality of this stock gave this dish what little flavor it did have. Very disappointing for the time and money I put into it. "

Reviewed Turkey Andouille Gumbo

Mar 2, 2011 in Food Network Community Toolbox on FoodNetwork.com

I stirred this roux for over 1/2 an hour and it never strayed from a gravy consistency. The end result also tasted like flour gravy. The only good thing was the shrimp stock; the quality of this stock gave this dish what little flavor it did have. Very disappointing for the time and money I put into it. "

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