Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorporating. Is there anything i can do to fix this? I feel like if i boil the sheen out of it or add a beurre manie it might fix it, but i also feel like i'm going screw up a dish at the same time

  • NOLA transplant? Please edit your question and explain what you are talking about. – user34961 Sep 28 '17 at 7:53
  • 2
    @JanDoggen NOLA=New Orleans, Louisiana – senschen Sep 28 '17 at 11:21

Strain out the solids and set them aside. Then, hit the liquid with a stick blender. You may also want to add a bit beurre manie or a bit of light roux if that doesn't work.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.