Disneyland Blue Bayou Chicken Gumbo Recipe
Cook the roux for 15 minutes on low-medium heat, stirring occasionally. Adjust salt to taste. And smells divine. Reply annep August 8, 2013 at 12:09 pm # Hi, thank you so much!! I love this recipe and have been searching high and low, great to see it here with photos along the way! One thing, sorry to say anything negative, because you did such an awesome job, but the flour measurement may be off, equal weights of butter and flour would be 1/4 cup butter and 1/2 flout&so that might account for it being thinner than the DIsneyland version. Now. Im not sure why the consistency was soo off. Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account. Adjust salt to taste. Fill in your details below or click an icon to log in: Email (required) (Address never made public) Name (required) Website You are commenting using your WordPress.com account.
The Verdict The taste was right on, but the consistency was&&&&.a broth. .. Is say that looks a bit more like a bre than a roux. The Blue Bayou, Cafe Orleans and the beignet/mint julep window have, hands down, some of the best food in the parks. And let it gunk up like this: Add everything else. Ive looked at other reviews of this recipe and they all said the same thing. If you are adding seafood, add it at the very end and make sure it is completely cooked. Add onion and celery; cook for 5 minutes on medium-high heat. Its become a staple. Its insane.
hot and spicy crispy fried chicken recipegreek lemon chicken soup with feta cheese recipechicken fried rice recipe with carrots and peas castingroasted breaded chicken breast recipeindian chicken curry recipe crockpotchicken schnitzel parmesan cheese recipetraditional chicken shish kebab recipechicken in toaster oven reciperecipe baked chicken and potatoeskiller chicken verde chili recipe