Date: 2010-02-02 03:35 pm (UTC)
That sounds like quite a tasty recipe!

However, I must say that as much as I adore Alton Brown, an hour and a half is a LONG time to spend making a roux! The gumbo-pot stirring method, while briefly labor-intensive, is, well, brief.

The trick is to keep stirring the stuff the whole time and not look away even for a moment. Sort of fun if you're in the right mood.

Talking about cajun food is making me very hungry and now I want to make etouffee.
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lwood

February 2011

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