re: Post pics of your roux

Yep, I think we do. And I've been doing it for a loooong time, and tried many different methods. The one we use, for me and my peeps at least, always comes out the best.

And I use the "milk chocolate" color for my roux. I like a dark, thick gumbo. Nothing like the sound and smell of pouring in all the fresh cut vegetables into the hot roux, and hearing it sizzle, and the roux thicken as you stir them in.

Yes

do my potato salad

I find listening to good music and drinking good whiskey as you stir a roux slowly leads to a finished product with more complexity.

Around here it’s added because without it it’s considered to be a big chicken stew. I actually prefer gumbo without it.

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boil

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That is a broth. A stock comes from roasting the bones and some onions and celery.

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Around here it’s added because without it it’s considere to be a big chicken stew.

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I've heard people say that

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We’re arriving in the same town, just taking different roads

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Good point. And look, cooking is very personal and unique. What works best for me doesn't mean it works best for everyone else. Everything I've done, it's been through trial and error. And I never use a recipe, so the older I get, the less confident I am in the final product because now that the kids are moved out, I don't cook as often. It's amazing how hard it is to cook the same thing when you don't practice regularly.

roux shandy