Home Cooking

Making a good roux?

Share:

Home Cooking 36

Making a good roux?

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.

Want to stay up to date with this post?