ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Seafood gumbo roux question...

Misc.
Regarding the cooking the roux to the color of coffee...is it black coffee or regular coffee with cream color??? Don't laugh! We don't have gumbo in Boston! :-) Thanks!
MsgID: 147329
Shared by: Kate, Massachusetts
In reply to: Recipe(tried): A REALLY good Seafood Gumbo from a Texan
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Creamy Broccoli Lasagna
  • This is a vegetable lasagna recipe with cream sauce instead of tomato sauce; it's a nice alternative, with unique blend of flavors from cheeses and seasonings. Enjoy! CREAMY BROCCOLI LASAGNA 9 lasagna noodles 1/4 c...
  • Italian Cream Cake (not Cheesecake Factory)
  • ITALIAN CREAM CAKE FOR THE CAKE: 1 teaspoon baking soda 1 cup buttermilk 5 eggs, separated 2 cups sugar 1 stick (1/2 cup) butter, softened 1/2 cup shortening 2 cups sifted all-purpose...
  • Phil's Inn - Their Sauce is the Boss
  • I worked for Phil's Inn as a teen in the late 80's and the sauce was made daily using the big #10 cans of Red Pack brand canned tomato paste and puree, lots of sugar, Phils secret spices and then the real secret is cooki...
  • Brown Rice like Pei Wei's
  • Hi Shawn in Philly! I love Pei Wei's brown rice as well. It is simply short grain brown rice. Most of our local grocery stores have it. Lot's of natural or "health food" stores have it as well. Just follow directions on ...
  • Mini Cheddar Popovers
  • MINI CHEDDAR POPOVERS 3 teaspoons oil 3/4 cup milk 1 egg 1 egg white 3/4 cup all-purpose flour 1 1/3 oz. (1/3 cup) shredded Cheddar cheese All ingredients should be room temperature. Heat oven to 425 degrees F. Spr...
ADVERTISEMENT
  • Herbed Veggie Focaccia Bread
  • HERBED VEGGIE FOCACCIA BREAD FOR THE DOUGH: 1 cup whole-wheat flour 1 cup all-purpose flour, divided use 1 (1/4 ounce) package quick-rise yeast 1 tsp. salt 1 cup warm water, 125 to 130 degrees F 1 Tbsp. canola...
  • Maple Twisties (using biscuit mix)
  • MAPLE TWISTIES 1 (3 oz.) pkg. cream cheese, softened 1/4 cup powdered sugar 2 tbsp. margarine, softened 1 cup brown sugar, packed 1/2 cup chopped walnuts 1/3 cup maple syrup 2 cups biscuit baking mix 1/4 cup milk 2 tb...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Seafood gumbo roux question...
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!