From 788425b489978382b1562929d55f2a2c516d40e1 Mon Sep 17 00:00:00 2001 From: Jake Runyan Date: Fri, 13 Feb 2026 12:20:17 -0800 Subject: [PATCH] Update gumbo --- public/recipes/cajun/gumbo/gumbo.mdx | 12 +++--------- 1 file changed, 3 insertions(+), 9 deletions(-) diff --git a/public/recipes/cajun/gumbo/gumbo.mdx b/public/recipes/cajun/gumbo/gumbo.mdx index 25e246e..a61344c 100644 --- a/public/recipes/cajun/gumbo/gumbo.mdx +++ b/public/recipes/cajun/gumbo/gumbo.mdx @@ -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/)**