/ck/ - Food & Cooking

>>17736998
we're pajeets; things that look like shit are our speciality. The basic process of caramelizing onions and peppers in oil is essentially to curry, so all my mom learned was how to put flour in, and she routinely undercooks the roux. I just watched youtube and figured out how louisiana does it, copied the roux and then applied the same steps of curry after the roux and vegetables are done. My favorite hack is to brown fatty cuts like duck or chicken thighs first, and then use that fat mixed with butter to make the roux after removing the browned pieces into a bowl. Then I add them back in along with the sausage, and about ~10-15 minutes before its done I add gulf shrimp. Everything is to taste but I like the gumbo to be about as thick as chili; i.e. the back of the spoon isn't just coated but little bits of vegetables and okra is sticking to it.
sorry if it was deceptive, i'm just addicted to gumbo. I make it almost every week during the cold months, all 4 of them.