I have made this recipe several times and everytime it comes out, well, excellent! The first time I made it I followed the recipe exactly. The last few times I've made it the only changes I've made are I use beef broth instead of water, creole seasoning instead of just chili powder and hot sauce (this way I get the flavor without the heat), and I add the seasonings while it cooks instead of at the end. I've never had a problem with it being too thick or floury/pasty tasting. If it's too thick simply add more water or whatever liquid you're using. If you're getting a pasty taste, it could be either your roux is not smooth or it may not be cooked long enough - I do cook the roux slightly longer than stated to ensure the flour taste is cooked out. At the end where it says to slow cook I turn the heat down to low to medium low with the lid on and stir occasionally. Never had a bad batch. It's great over white or brown rice or pasta. And it does make a ton of servings - way more than 6. I usually freeze the extra portions for later as it does freeze very well and the flavors develop even more.
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I have made this recipe several times and everytime it comes out, well, excellent! The first...