re: Old faithful: Chicken and Sausage Gumbo (pics included and updated with recipe!)

That looks very nice.

But did you really take 45 minutes to achieve that great looking roux? You can shorten this time to 15 minutes by heating your oil to almost smoking and add in your flour and stir like crazy. You will arrive at a dark roux just like you made but in 30 minutes less time.

You will have to have your trinity chopped and ready to add to your roux to temper it though.

Try this out next time.