Gumbo with Friends
Posted on April 3, 2014
... and a Roux Meltdown
Welcome to the 13th installment of Slow Liz’s 2014 Slow Cooker Challenge.
Recipe: Crock Pot Chicken and Sausage Gumbo With Shrimp – Food.com
What is a roux? Even after completing today’s Gumbo, the roux remains a mystery. The recipe said to cook the roux for 20 minutes. 5 minutes in, it started smelling like popcorn. So I called Mom-Sort-Of-Ish-In-Law for help. She said she only cooks her rouxes (rouxi?) until the flour taste bakes off. I thought flour was tasteless.
Feeling lost and confused, I Googled the color of roux. This recipe called for a dark, reddish brown roux. Nearly every image appeared to have a dark reddish brown hue while at the same time being a different shade than the other rouxi/rouxes. I opted for photo D4.
After rouxing, I invited a couple of friends to dinner. And I was so glad I didn’t cut the recipe in half, because they obliged. Once the chicken cooked through and I felt assured I wouldn’t get salmonella poisoning, I took my first taste. And the roux was burnt!
I panicked and Googled how to get rid of the burnt taste. The first tip I read said to put a potato in the crockpot. So I put a potato in the crockpot. It continued to taste burnt.
I then found another tip that said to add peanut butter. So I added peanut butter. Still burnt.
One website suggested to get rid of the liquids. So I replaced some of the liquids with chicken stock. It was still burnt.
Upset, I called Wifey who so kindly rushed home from work (yeah, I was having a meltdown).
Red showed up shortly after. Cringing, I asked them to taste the gumbo and be kind. They both tasted the gumbo and they both agreed. It tasted like a gumbo with roux.
Everyone cleaned their plates. Everyone had seconds.
And I made a new rule. No More Roux.
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