1:23:12All I hear is that I am being cooked
1:23:13yeah, but when it gets dark it gets looser
1:23:19I though Cajun was a style and Creole was a spice mix
1:23:20Cajuns are the Acadians who intermingled with the Creole in Louisiana after being driven out of Canada.
1:23:23The roux loosens as it browns
1:23:32cajun is black woman style right?
1:23:32guess that ways a whisk you were willing to take... I mean break
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1:23:46the darker the roux the less thickening power it has later
1:23:48to be dark roux at this rate.... it's gonna take a long long time
1:23:50Never heard of "Creole", but I'm Texan. Most people never even heard of "Tejanos" or "Texian" that don't live in the state, anyway.
1:23:52does it need that much roux?
1:23:52gumbo is anything but healthy
1:23:53cajun and creole are very similar, but it comes down to a few choices
1:23:54Creol and Cajun are different ethicities
1:23:56Shiina extra thick for the go pls
1:23:57But are we putting squirrels in the gumbo or not?
1:24:05:_shiinaLmao::_shiinaLmao::_shiinaLmao:
1:24:07Yes, bit you don't eat all this by yourself. Over a week kind of thing
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