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Chicken, Sausage, and Shrimp Gumbo

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Chicken, Sausage, and Shrimp Gumbo Chicken, Sausage, and Shrimp Gumbo

Chicken, Sausage, and Shrimp Gumbo

This recipe for Chicken, Sausage, and Shrimp Gumbo starts with a dark roux which gives the gumbo tons of amazing flavor. Plus, I’m showing you my tips and tricks for making the perfect dark roux the easy way!

What is a roux"

A roux (pronounced roo) is normally a blend of equal parts fat and flour and is the base for many sauces, gravies, soups, and stews.

When a roux is cooked, the flour toasts and develops a deep, rich flavor. The darker you cook the roux, the more flavor it develops. So for a super rich thing like gumbo, you want a dark roux.

Another thing a roux does is helps to thicken sauces and such. Gravy is a great example. The thing is, though, the longer you cook a roux, the more it loses the ability to thicken things. A lighter roux will thicken more and a darker roux will thicken less. So when you use a dark roux, you have to use a lot of it. But the reality is, in gumbo, a roux is more about flavor than thickening power. We?re going to use something else to get this stew thickened up.
Now, let?s just address the elephant in the room?

Making a roux can be pretty intimidating. It requires LOTS of stirring for long periods of time and can scorch very easily. Once it?s scorched, it?s unusable and you have to start over again. Even the most seasoned cooks can burn a roux. I?ve been cooking since I was 8 years old and burned a batch while testing and perfecting this recipe. Sometimes it just happens ? even when you?ve seemingly done e...
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veces, esta semana
Chicken, Sausage, and Shrimp Gumbo Chicken, Sausage, and Shrimp Gumbo


Fuente de la noticia: southernbite
Fecha de publicación: 02-02-2023 21:51
visto: 11

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