re: Made some gumbo this morning, took some pics of the process.

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because she is a firm believer of eating all vegetables as close to raw as possible. she feels like the roux cooks them down too much.

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She'd have loved the first batch of gumbo I made years ago. Barely cooked down the veggies at all. That was a mistake

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this has been a big question of mine. you just take the oil you fried the chicken in and use that for the roux or do you strain out the debris first?

i have been straining out the debris now i'm wondering if that would have hurt the roux at all?

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I've never strained and have never had an issue. I don't think PP says to strain it, so it never crossed my mind to do so.

I don't think Donald Link's fried chicken gumbo recipe calls for straining the oil either. I think the debris is part of the intended flavor.

this is what happens when i overthink things

You use any broth?