Thursday, February 25, 2010
Bittman's Scallop Gumbo. I had no idea how hard it was make a roux. I stood there for 20 minutes stirring the butter, oil and flour together waiting for it to get brown. But then I realized since I use fake butter it probably would never change color. It tasted so yummy any way. Tai missed the sausage and prawns so if I make it again I would add those and make it a more traditional gumbo. It was time consuming (overall took close to an hour and half), but not difficult.
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Oh this looks delicious!!! Especially right now because I'm working on 1500 calories/day....ReplyDelete
That's totally something I would do with the roux.
Yes, they are time consuming, that's generally why I don't cook them from scratch - although I made a pretty good red beans & rice in the crock pot last week!!
I've made a roux once. And still have a scar left on my arm to prove it! I'm glad you were able to make it work, and do think that gumbo looks delicious.ReplyDelete