>>513408351thank you. that celery was a really nice one actually, i remember getting that one in the store. theyre usually kind of pathetic in my area.
it had been simmering for about an hour, but the sausage was well caramelized, used its oil to cook the chicken, shrimps are not undercooked after that long as thats impossible, the grease binds and disappears when you add the roux. the extra flavor it adds never hurts.
for the roux, i cook it with extra fat, so it browns more evenly, set it aside to settle/separate when its done, pour off the extra fat, and add back in just the right amount to make it the correct texture, that wont overgrease the final product and at the same time absorb the extra grease you referred to.
>>513408061thanks, but im picking on my brothers is all. its my duty.