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| The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
| View Poll Results: If the roux is bought at the store, is gumbo from scratch? | |||
| Yes, as long as it is homemade from there. |
   
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30 | 60.00% |
| No way baby. A homemade roux is needed. |
  
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20 | 40.00% |
| Voters: 50. You may not vote on this poll | |||
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#17
09-15-2014, 10:13 AM
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I prefer boneless gumbo so I quarter up and brown my chicken, tasso, smoked sausage and andouille in a big skillet then I throw the chicken in a pot of of boiling water just enough to cover the chicken and then cut the fire back and let it simmer. Take the chicken out and debone it. Strain the water I boiled in and add that water to my gumbo stock. I either use store bought roux or make my own and then add my onion, bell pepper and celery, simmer and stir and then add my water and let it get happy.
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