Michael Horowitz wrote:

>
> So I started with a roux, brought to a
> rich choc. color. Then I add a can of beef broth (previous thread from
> a reasonable cook: Swanson's lo-sodium broths make a reasonable
> substitute for stock). Stir like mad to disolve the lumps and begin to
> reduce, tasting as I go.

I'd have used chicken stock. Or, actually, chicken base. I find that
dark roux doesn't do much for me except taste burnt. Maybe that's just
my tastebuds.


>
> Reduced for about :10 and tasted; added pepper and a pinch of cayenne.
> Stirred- still sort of bland - that's where my imagination abandoned
> me.

Onion, garlic, celery, bell pepper... I think those are the basis for
the louisiana style sauce you were trying for. Next time try chopping
some up and sauteing it before mixing in the roux and hot pepper.
Remember that the roux is going to subdue whatever flavors you add, so
you may need a little bit more than you think for good flavor.



Dawn