Cooking a gumbo later, the recipe says 1 hour in total, but was wondering if I can cook it for a few more hours on a very low heat, or will I overcook my fish?
Send some my way...I'll crack'em for ya /img/vbsmilies/smilies/thumb.gifIf someone will crack enuf pecans I will run inside a make a pie....only takes an hour.....
I make my roux separately, but what I do is sweat my andouille in some oil to flavor up the oil, remove the andouille and saute my veggies in that flavored oil as the base for my Gumbo.One thing I discovered is you should brown your chicken and keep the chicken fat in the roux. That way the roux tastes a bit like fried chicken.
I definitely like my roux on the darker side, going with a brick red color or even slightly darker, although at that point you have to be really careful as it goes from good to burnt in a heartbeat!Generally I do in the range of a peanut to a brick red colored roux, but depending upon the gumbo, I have been known to also do blonde roux and dark chocolate colored roux as well.