re: Chicken and Sausage Gumbo (w/ pics)

quote:

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Do you have the measurements for this baw? Looks amazing

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This.

Wanting to try it myself. Doesn't have to be exact, but just the main points:

-How long should I fry the thighs and at what temp?

-Can you add any more insight about how to use the same pot to make the roux that you used to fry the chicken? I love the idea of extra flavor but seems like it def ups the degree of difficulty

Anything else you think a rookie needs to know before attempting?