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.