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Roux-Main staple for making Gumbo Recipe

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This recipe for Roux-Main staple for making Gumbo, by , is from The Springer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kim and Slug Massey
Added: Saturday, April 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Roux is cooked flour and oil. It's the dark red, brown stuff left in the bottom of you skillet after frying chicken. Just the smooth paste, no bits, or chunks.You need 1 full cup for Gumbo.

Directions:
Directions:
For a quick method, put about 2 cups of oil in a cast iron skillet. Heat the oil until it is pretty hot and then stir in the flour by the cupful. Cook and stir until it turns to a dark red color. Turn off the heat and let the mixture settle to the bottom.After the grease has cooled for a while pour off as much of the oil as possible. You want to end up with about a cup of the darkened flour mixture.

Personal Notes:
Personal Notes:
Refer to Kim's gumbo recipe, roux is a part of that recipe.

 

 

 

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