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Comment by Billy Oneale on December 16, 2011 at 21:06

That  sounds really good, Robert, Jan. Either of those menu's would work for me.

In Memoriam Comment by Robert Burris on December 16, 2011 at 19:34

White beans and sausage on rice with a little fried deer meat for dinner tonight. Sure could use some cornbread.

Comment by Jan Carter on December 16, 2011 at 19:20

Blackeyes, rice and cornbread for dinner tonight

In Memoriam Comment by Robert Burris on December 15, 2011 at 17:18

Andy, eating all that rice and roux, you must have a little Cajun in you...lol

Comment by Jan Carter on December 14, 2011 at 16:50

Andy,

A man after my own heart.  A good roux makes about anything you can make better

Comment by J.J. Smith III on December 14, 2011 at 9:04

That sounds mighty good, Andy.  Ask your doctor over for dinner.  He'll change his tune.

Comment by Andy Voelkle "AxeMan" on December 14, 2011 at 2:40

About the only thing I haven't made and covered or drowned in roux is ice cream. Always good to use about equal piles of flour and butter, and even better if you let the butter "clarify" first by boiling off the water (maybe 30-40% of Texas butter).

The leftover grease from cooking almost any meat, including the slower roadkills can be poured off leaving some for roux. When the pan is a little dry, add and clarify some butter. I prefer the lard from a pan of well browned pork chops, and lots of rice to pile under the roux. My doctor disagrees.

Comment by Jan Carter on December 13, 2011 at 17:56

Robert,

Are the using the dripping from the sausage for that Ruox?  That sounds YUMMY and sinfully rich

Comment by Jan Carter on December 13, 2011 at 17:51

Nope can't buy it here Robert.  It's hang around the stove and keep it moving until you get that rick beautiful color.  If you use only real butter you get that rich beautiful taste and texture also

In Memoriam Comment by Robert Burris on December 13, 2011 at 8:45

Yep, thats how you make roux. I live not far from Savoies Sausage Company and they make ready made roux. The owner is my neighbor and friend and she also has a camp next to mine. Oh, also very rich. So thats how I make roux.lol

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