Removed By Request

not good huh? It was a dark brown....didn't look burnt and I actually took it off early...&*^%$###@*

I've never made it so I'll be monitoring MooMaw's success. Good luck!

You have to stir the roux constantly while its cooking, even after taking it off the fire. Most cajuns now days uses Savoir roux in a jar. You can't make it any better than that and its a lot less trouble. Come by the meat market and I will give you some ideas to make it easier. I sell the roux needed. Better yet I have the gumbo already made, just heat and serve, chicken n sausage or seafood.

Don't throw it out yet...it should smell a little burnt/nutty. Wait until you add your broth and meat and it will mellow out big time! I always think I burned it, but never have!@moomaw

@Ronnie: No offense, Ronnie...but no respectable Cajun that I know uses jarred roux!

Throw it. Ronnie do you sell kary's dry roux.

Sorry, only Savoir jar roux

Well thanks for all the tips...I don't know if I will do this again...just don't have any Cajun in me I guess....I may chunk it and get take out tonight.

see I even misspelled roux...geeze.

@MooMaw: Sorry, moomaw! I guess only you know if it's burnt or not. Mine looks almost black, too when it coats the veggies, but has never been burnt. But I can understand not wanting to waste the meats just in case!

@MooMaw:

Is it darker than this?That's a pic from Landry's Gumbo, which I consider the gold standard. Dark, thin and unlike mine, doesn't taste like a mouthful of flour.I can flat cook Cajun stuff....except for gumbo. Then again, I'm pretty picky about what makes for a good flavored and textured gumbo.***edit*** Forgot this @MooMaw

@Clydepuckett: That's exactly the color of mine when it's finished, but my roux is much darker when the veggies go in and before I add all the stock, etc and let it simmer.

no it looks like the pic but it just tastes burnt...I just need to stick with what I know...peas and cornbread.