New answers tagged gumbo
Originally this was a comment. As the comment was well received and so far none of the answers have been, I'm going to post it as an answer: It's just a stab in the dark, but I'm guessing that you were tasting a deep, concentrated char the first time, just shy of burnt (most likely in the roux itself). The simmering afterwards mellowed it, giving you the ...
How long did the garlic cook before adding the liquid? Cooking garlic more than a few seconds can result in a bitter taste. About 30 seconds is the max I use.
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