Quote:
Originally Posted by LSU Jake
Coop's roux is very rich, very dark. The gumbo has shrimp, crab claws, and oysters in it. You can taste a hint of the salty oyster liquor in it. It's not lightweight.
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Cooking Cajun is my hobby so I agree. Dark roux is the most complex and tastiest. I also grow my own cayenne peppers, make my own stock, and at the risk of turning on SIMV, get lard from local Ohio grown hogs.
