Swampfox
Well-Known Member
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It also depends on what dish you're cooking how dark you want your roux. Some dishes call for a blond roux, Some a light roux and some a dark. I like the eggs looking like that man that makes me hungry!The old Cajun lady that used to live next to us would laugh at your roux. She stirred it and stirred it and cooked it until it looked like chocolate syrup.
Still looks good though. Think you could ship a thermos of it to Abalama?
The old Cajun lady that used to live next to us would laugh at your roux. She stirred it and stirred it and cooked it until it looked like chocolate syrup.
Still looks good though. Think you could ship a thermos of it to Abalama?
i have never seen eggs added like that. But when most things are started with a a roux, its gonna be good
Had to Google that there etouffee stuff and make sure you wasn't insultin' me.Butter and flour roux for an étouffée,
Brown gravy’s get oil and flour....
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Let’s talk more about these eggs. Did you crack them and just dump them in there raw? I always boiled on the side then peeled and let them cook down in the gravy.