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Joined Date: Nov 28, 2010
Reviewed Shrimp Gumbo
"The roux technique here is great for beginners. Watching this episode might make roux making look intimidating. If you think it is, they try baking roux a few times. You won't burn it, but you'll also never get it past peanut butter color. Don't be afraid to make it on the stove! I usually get it to red brick color in 15 minutes or so.
But what makes this recipe great is that it has a high roux to stock ratio. Alton does 4 oz of flour/oil to 1 quart of stock. That's a lot of roux, which makes this gumbo VERY rich. It is much more rich that what you'll get in a restaurant. Just be sure to get all that roux dissolved before serving.