A word of warning – stay close to your roux and stir constantly as it can go from light brown to burnt fairly quickly. I think it smells like socks, but don’t worry, it has nothing to do with the final taste of the soup. To my husband it’s nostalgic and he loves it. Roux has a peculiar smell when it’s cooking. I’m scared that I will burn it going that dark, so I stayed at the color of ground cinnamon…close enough.
CAJUN NINJA CHICKEN AND SAUSAGE GUMBO SKIN
Anyway, she says roux is ready when it’s the color of the papery reddish skin of a peanut.
It’s always stocked with unending supplies of crab meat, shrimp, fish, sausage, and chicken. My sister-in-law, who lives in New Orleans (and has a pup named Roux), whips up gumbo as easily as if she’s making toast and somehow, always has all the necessary ingredients in her magic freezer. It’s not difficult, but does require a watchful eye. If you’ve never made roux and are intimidated by it, don’t be. Once you put everything into the slow cooker, you’re done…and it’s so worth it.Īs gumbos typically do, this recipe starts with the making of a roux using oil and flour. But since I imagine most people don’t have this type of slow cooker, I am making this recipe the original way by using my sauté pan on my stove-top and then transferring to the slow cooker.
With this multi-function slow cooker, everything can be done in one pot. For those of you that use your slow cookers often, you know that some recipes call for a two-step process: sauté or brown in a saute pan and then transfer to a slow cooker. What sets it apart from traditional slow cookers is that it has a stove-top function that allows for sautéing or searing. I broke it in with this Slow Cooker Chicken & Sausage Gumbo, which is a favorite in our family. My slow cooker broke a couple of months ago and my awesome Secret Santa generously gifted me this amazing Ninja slow cooker for Christmas.
0 kommentar(er)
