WebMar 17, 2024 · Start with a 2:1 ratio flour to fat and mix right in the skillet until smooth and well blended. Pre-heat oven to 400 degrees and place skillet in the oven. Check the roux every 30 minutes and mix as necessary. Once roux reaches the desired color remove and add to the gumbo. I prefer a deep chocolate color. WebLeah’s is the definitive Creole gumbo in town, made with a roux the café au lait color of her own skin, plus shrimp, crab, ham, and a highly seasoned fresh Creole sausage called chaurice. Her red beans are legendary, and her gumbo z’herbes (green gumbo) was recently immortalized on HBO’s television series Treme.

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Web1 1/2 pounds salt meat or pickled pork (optional) 1 teaspoon salt; 1/2 teaspoon cayenne; 5 bay leaves; 16 cups water or chicken stock; 4 pounds (about 6 bunches) assorted greens, such as collards, mustard or turnip greens, spinach, chard, and … WebCover with water (about 1 1/2 gallons), bring mixture to a boil, reduce to simmer, cover and cook for 30 minutes. 2. Strain greens and reserve liquid. 3. Cut all meats, except the chaurice, into bite-size pieces (about 1 inch … earhun

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WebDivide 8 cups of green water and 1 tablespoon of green water. Place greens in a food processor and pulse 10 to 15 times, until greens or chopped fine to medium. Turn the heat on medium-high heat, in a large pot add oil, once smoking hot, add ¼ cup of flour and stir until roux turns peanut brown. WebIngredients Deselect All 6 tablespoons pure olive oil, canola oil, or rendered bacon fat 1 pound chaurice, fresh chorizo, or hot pork Italian sausage, removed from casing 16 ounces andouille... WebCover with water (about 1 1/2 gallons), bring mixture to a boil, reduce to simmer, cover and cook for 30 minutes. 2. Strain greens and reserve liquid. 3. Cut all meats, except the … ear humming treatment