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Update gumbo

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Jake Runyan 2026-02-13 12:20:17 -08:00
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public/recipes/cajun/gumbo/gumbo.mdx
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@ -56,15 +56,9 @@ If bits get stuck to the bottom, they will burn and the roux will be ruined; you
The roux should be a dark brown color and have a nutty aroma.
## Notes
### About the Roux
- A dark roux adds deep flavor but can burn easily. Stir constantly over low heat.
### Keeping the Roux from Burning
- Every 15 seconds or so precipitate will form in the roux, which you need to scrape off the bottom. A whisk is a pretty good tool for this.
If bits get stuck to the bottom, they will burn and the roux will be ruined; you can confirm this by tasting it.
The roux should be a dark brown color and have a nutty aroma.
### A Darker Roux is a Tasty Roux
- A dark roux adds deep flavor but can burn easily. Stir constantly over low heat, judging completeness by color, smell, and taste. The ideal finished roux should be chocolate brown, with a nutty aroma and smooth taste.
- Toward the end of cooking, every 15 seconds or so precipitate will form in the roux. Scrape this off the bottom using a spoon or whisk.
## References
- Reference Recipe **[HERE](https://southernbite.com/chicken-sausage-and-shrimp-gumbo/)**