last night i made seafood gumbo for the first time. it came out real good but i had some questions. why do you brown chicken to add it to the gumbo. it all shreads up in the end. is it to give a better texture than unbrowned meat.
also can some one also explain the taste differance between a dark roux and a blond roux. i went with the dark roux and it had a very different taste that i have never had before. i realize you may not be able to, but i dont want to make a blond roux and find out later that i like dark. thanks.
also can some one also explain the taste differance between a dark roux and a blond roux. i went with the dark roux and it had a very different taste that i have never had before. i realize you may not be able to, but i dont want to make a blond roux and find out later that i like dark. thanks.