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The roux has to start to brown. At least 20 minutes cachukis Jan 4 #1
Wish i could help but would love to hear from people on this AltairIV Jan 4 #2
The roux is everything. I have made it twice. The last time I followed these instructions: hlthe2b Jan 4 #3
Good recipe! bamagal62 Jan 4 #5
Yes. Fresh crabmeat would be the one addition I would add, if I could get it. hlthe2b Jan 4 #8
I never knew what a roux is, or maybe I forgot since it been decades since I watched Emeril! electric_blue68 Jan 4 #11
Most grocery stores now have andouille sausage. bamagal62 Jan 4 #13
It DOES sound yummy! electric_blue68 Jan 4 #14
Thanks! Elessar Zappa Jan 4 #15
Thanks for posting that link. AltairIV Jan 4 #21
That's my recipe, too! SARose Jan 5 #26
The roux is the most important. bamagal62 Jan 4 #4
Low low low stir stir stir. Time it takes time to make a good roux irisblue Jan 5 #28
There are two kinds of gumbo cooks re roux. . . DinahMoeHum Jan 4 #6
make jambalaya instead? Kali Jan 4 #7
It takes time. LudwigPastorius Jan 4 #9
Take a Weekend Trip by Car or Airplane and go to New Orleans LA Oneear Jan 4 #10
Yes! ProfessorGAC Jan 4 #12
Wow, thanks for writing out all of that! Elessar Zappa Jan 4 #16
I use bacon grease for the roux. bamagal62 Jan 4 #17
I Can See That ProfessorGAC Jan 4 #23
Butter/bacon grease combo sounds good! Elessar Zappa Jan 6 #34
Keep Stirring ProfessorGAC Jan 4 #18
This sounds absolutely terrific! AltairIV Jan 4 #20
I Left Out 2 Secrets ProfessorGAC Jan 4 #22
Thank you! AltairIV Jan 4 #24
kingombo is the Angolan word for okra darkstar Jan 5 #31
I Tried Fil ProfessorGAC Jan 5 #32
You need file powder no_hypocrisy Jan 4 #19
Fresh Market andouille is very good. cachukis Jan 5 #25
I haven't made it myself but Unwind Your Mind Jan 5 #27
For Authentic Lousiana gumbo Texasgal Jan 5 #29
Interesting! Elessar Zappa Jan 6 #33
New Orleans Cajun, Justin Wilson - Gumbo Hotler Jan 5 #30
Step 1: fill a pot with water. malthaussen Jan 6 #35
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