Ditto on the comments that the roux will need to cook longer (especially for a chicken/sausage gumbo). I have cooked and stirred for over 50 minutes to get a rich dark chocolate reddish roux. It is worth the time. Also, when making a roux you might try 3/4 cup oil to 1 cup flour. The key is to use equal weights of fat a flour. Use a good vegetable oil, no olive oil or butter and the roux will be perfect.
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Ditto on the comments that the roux will need to cook longer (especially for a chicken/sausage...