This was just ok. The flavor, even after several adjustments, was just too bland. I roasted the peppers for a little more flavor, and threw a jalapeño and a red bell pepper into the mix. I also added a few whole cumin seeds and a tablespoon of dark cocoa powder. The cocoa helped the flavor quite a bit - I don't think I would have liked the stew otherwise. Now the roux, I disagreed with the recipe on. If you’re inexperienced with making roux, I suppose I could see the point in the double boiler, but it’s such a pain in the neck and it takes FOREVER. A whisk and a well pre-heated cast iron skillet over medium-low heat is the trick. It took me about 6 or 7 minutes, whisking constantly, to get the nice, deep golden roux. If you feel it’s getting too hot, just slide the pan off the burner for a moment or two to cool a bit and knock down your heat a notch. Next time I’m going to let it darken a little more. It was also requested that I add shrimp to the next batch.
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