2:41:22The veggies and meat will thin it out some
2:41:23at least its not grey like when my friend made it...
2:41:29she thiccer then authentic but its fine
2:41:30no gumbo isn't as thicc as etouffee
2:41:32It's thicker than I'm used to seeing but I bet it'll still slap
2:41:35Milk Chocalte? thats a seafood reaux
2:41:38@simonlewis8097 - depending on the thickness of the roux.
2:41:40The broth made it much lighter
2:41:42Mfs stop judging she ain’t 1/2 done yet you yuppie babies
2:41:43the desk is blown out so it must be darker
2:41:44Nah, the roux looked alright, I think people are just confused because it’s lighter now in the pot
2:41:45the lighting IS fading out the colors
2:41:46you wanted to sear the meats, then sautee the trinity, then deglaze with wine and broth
2:41:48no as the veg cooks it will release water
2:41:55she added chicken broth which affected the color so
2:41:59Its still pretty light compared to the google images, i guess?
2:41:59I think you had to slowly add broth to roux but its fine
2:42:05I'm gonna need a spoonful to be sure
2:42:09We getting out of the bayou with this one
2:42:21yaaay Gumbo. I love it. A shame I'm at work today but I'll enjoy the vod.
他
2:42:25roux probably needed to be a little darker maybe yeah. or a little less broth maybe.
2:42:25i hope you take care of your arm after this
2:42:31@Med1cked - cue Kermit with a Shotgun.