Let me start by saying, this was my first time having and making gumbo. I did not really know what to expect, so I just followed the recipe exactly. My advice; toss out the directions for the Roux and do some research if you are like me and have not made one before. From my understanding you need to heat the oil FIRST, then add the flour, stirring constantly until reaching the desired color. Another thing that is lacking is what shade of brown, a Roux can be anything from a light brown to almost black.
I would also double the sausage, chicken and shrimp.
That said, it was actually tasty, though I am fairly certain that my roux was done wrong.
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Let me start by saying, this was my first time having and making gumbo. I did not really know...