ant wrote:
> Default User wrote:
>
>> You might want to review Alton Brown's method. He recommends making
>> the roux in the oven, less chance of burning.
>>
>> <http://www.foodnetwork.com/food/reci...36_35896,00.ht
>> ml>
>
Give me a break... I don't care what the TV chef says, a good dark roux (and
yes, the roux needs to be *dark* for gumbo) needs constant stirring. How on
earth are you going to do that if it's in the oven? Trust your nose!.
You'll know if it is starting to burn. So you turn down the heat, take it
off the burner and let it settle. Stir it up and add it to the gumbo pot.
Sheesh! The Cajuns who threw gumbo together didn't have a TV chef telling
them what was right or wrong about making roux, just their noses and some
common sense.

And the File powder *is* essential (IMHO), but you don't mix it in with the
gumbo, you sprinkle it on top of the stew at the very end. For those who
don't know, File "Gumbo" powder is ground sassafrass leaves, an important
part of Cajun cuisine. It adds something that should not be left out. And
a little goes a very long way so sprinkle sparingly.

Jill