Thursday, July 24, 2008

Creole Chicken Continued

As soon as your roux is the color of milk chocolate, stir in the chopped vegetables. This will stop the browning process of the roux. Make sure to keep your face away from the top of the pan. The vegetables hitting the roux will steam profusely. You will saute until the vegetables are limp, stirring often. Add the garlic and saute for another 30 seconds. Do not over cook your garlic.

(see next post)

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