My grandmother Anderson, who was reared in New Iberia, LA, had one steadfast rule for cooking. "First, make roux." That's good advise and I intend to follow it.
I have made a lot of roux over my lifetime. Thousands of gallons, but this may be the best one I've ever made. It will serve as the base for what I'm going to do next, and I admit that I'm not sure. However, I soon have to make a list and trot down to the grocers, so I'd best decide quickly.
3 comments:
That's looking mighty fine! Waiting with bated breath to see what you do with it. A good roux followed by the heavenly scent of the "trinity" of onions, bell peppers, and celery invariably results in a fine meal.
You know, FedEx as overnight service. I can send address when ready. :-)
Shrimp and andouille sausage... :-)
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