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highchef

roux

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Not to step on highchef's toes, but I would strongly recommend sauteeing, or at least sweating, your trinity first.  Then add either your stock or pre-made roux, depending on your preference. Just note, its best to add either a cold stock to a hot roux or a cold roux to a hot stock, but not to add a hot stock to a hot roux.

I agree. I don't know anyone who follows the recipe on the roux jar exactly, which reads to throw them in after. I think most of us were taught to add veggies to halt the browning in the roux, then add your stock.

The whole idea of the jarred roux is to eliminate a step in the gumbo making process, not screwing it up. Sweating the trinity first is for sure the richer option.

good weather for gumbo.

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God Bless John Folse! I have been passing his jambalaya receipt off as family bible stuff for a decade now (One from his old PBS show, not book---too sanitized for practicality). Having said that, I would be utterly at a loss as to how best use a jar rooo. Does it have icky amts of salt?

Sidebar: anyone going by donaldsonville? Got Folse's big book I want signed.

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first ingredient listed is flour(s), then oil(soy bean)...pretty much it.

Sorry, haven't been thru Donaldsonville since McNeese played Nichols.

I want the new book, thought I'd get it for my birthday, but I guess I didn't let drop enough hints. But....that's why God made American Express and Amazon.com!! Then again, last cookbook I ordered from his site directly and it came autographed!!! There's a blank on the order-form or something, but what a nice thing for him to do!

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