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Making a good roux?

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Making a good roux?

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GrillMaster | | May 7, 2007 07:12 AM

I came across some good lump crabmeat over the weekend and already had shrimp in the freezer so I decided to make a gumbo. Everything turned out great but it never really thickened like it should. Can anyone give me advice on how much roux to make to properly thicken 2 quarts of stock.

I used 1/2cup flour (sorry for the spelling) and 1/2 cup oil and 2 quarts shrimp stock.

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