smoked goose, sausage and oyster gumbo for the Bayou Vista Boat Parade.

I hate stirring the roux forever. Last time I made four batches of it at the same time, divided into equal amounts, and froze 3 in small containers for future use. Used one the other day, and it was no different than fresh.

i don't make it that often, so it's not such a chore. it's really kind of therapeutic and soothing. i've used the bottle roux also and really, it's just as good to me.

Making roux is half the fun. Takes me about 4 beers.

Would

Love me some gumbo. My wife�s gumbo is the best.

We lived in CO for 11 years. Best part about winter was eating soups, stews, gumbo, red beans & rice, etc. All those hot and hearty meals.

You need what us Coonarses call a "Rouxbot" They actually work very good.

FTW!

Read on another board lots of people do it in an oven.

Cajuns would kill you and feed you to the crabs if you did that.

Don�t shoot the messenger man 😧. Just tellin ya what I heard.

gumbo weather indeed. chicken and andoudille sausage version. we've gone through almost all of it in just half a day.

Ordered a robo stirrer. Never heard of them. Thanks for the info.

time to make a batch...

lookin gooood guys!

There is, or was a cooking show from down in or around New Orleans. That guy made all sorts of Cajun stuff.
If I cooked like that very often, I'd weigh 500 pounds.

So would I.

Yep 4 brewskis is about right!

Cheers,


George

I just made a batch. I use store bought roux.

This works just fine.

Sunday I made a quad batch of roux...dark dark. I poured it off the hot iron skillet into a cold one and let it cool. After completely cooled, I take it and crush it into powder. Put into good freezer bag and use it as needed. Great way to fast start Cajun cooking. And, authentic.

I got one of these for Christmas, but so far, it doesn't work very well. Stays in one part of the pan instead of circulating around it.