jwh2 - 9/27/2008 10:19 AM
Well I am married to a 100% Registered Cajun born and raised in SW Louisiana. That okra should not be wasted on anything other than a real shrimp and okra gumbo. Cooking is just another one of my hobbies. I can spend hours making the perfect roux. That translates into about a six pack worth of roux stirring. A true cajun measures the roux by the number of beers you drink while stirring.
James, my milk chocolate colored roux takes about 25 to 30 minutes of constant stirring with a wisk in a cast iron skillit. I have to keep the beer close so it don't burn.. When I start a roux, I have everything i need to complete the process ready and right beside the stove.. onions, celery and garlic already chopped, stock open, and beercooler on floor by the stove..
I like the darker roux because of the nutty flavor from the browned flower.. And don't splash any on ya cuz its Cajun Napalm. It'll burn to the bone...
I have so much okra from the 5 plants that i can put it in everything.. I have gallon bags vacuume sealed in the freezer for the winter... Here in texas if it don't get to cold this winter It will still be allive next year and twice as big...
