Thread: What I did with the crabmeat

On Wed, 31 Dec 2008 17:32:13 -0600, Melba's Jammin'
<[email protected]> wrote:

>Threw it into a vat of gumbo. Laziness prevailed.
>Jorge, I'm almost out of that jar of roux.

I am getting ready to fix either the creamy crabbies, or a James Beard
dish with the crabmeat I got yesterday at Trader Joes. Never bought
their crabmeat before..so we shall see how it goes.

Christine

Melba's Jammin' wrote:
> Threw it into a vat of gumbo. Laziness prevailed.
> Jorge, I'm almost out of that jar of roux.
Which brand did you get? I can maybe arrange some of it be sent. I buy
the brand that can be kept in the pantry versus being refrigerated.

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> Threw it into a vat of gumbo. Laziness prevailed.
> Jorge, I'm almost out of that jar of roux.

Sometimes simple is best. :-)

Can you make some pre-made roux and can it?

> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor>
> December 27, 2008, 7:30 a.m.: "I have fixed my roof, I have mended my
> fences;
> now let the winter winds blow."
> God rest your soul, Amy. You fought harder and more gracefully than
> anyone
> I've ever known.

Condolences on your loss of Amy Barb.

Truly.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Omelet wrote:
> In article <[email protected]>,
> Melba's Jammin' <[email protected]> wrote:
>
>> Threw it into a vat of gumbo. Laziness prevailed.
>> Jorge, I'm almost out of that jar of roux.
>
> Sometimes simple is best. :-)
>
> Can you make some pre-made roux and can it?

You can cook roux in the microwave and it lasts in the fridge for a few
weeks.

Microwave Roux

Makes 4 cups
2/3 cup vegetable oil
2/3 cup flour
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
4 cloves garlic, minced
1/4 cup parsley, chopped
1/4 cup green onions tops, chopped
1/4 cup water (about)

Mix oil and flour in 4-cup glass measuring cup. Microwave on high,
uncovered, 6-7 minutes. At 6 minutes, stir. Roux will be light brown. It
will need to cook another 30 seconds to 1 minute to achieve dark, pecan
color. Add onions, celery and bell pepper. Stir. Microwave on high 3
minutes. Add garlic, parsley and green onions, stir and return to
microwave. Microwave on high for 2 minutes. Slowly add enough hot tap
water to bring to the 4 cup mark. Stir.

Note: remember to stir carefully, roux is kitchen napalm. It will also
continue to cook when it comes out of the microwave, so do not allow the
roux to get overly dark.

Becca