I made some gumbo for some northern folks the other day and tried a new way for the roux. I got the idea from watching one of Emeril’s shows. It cut my cooking the roux down about 20 minutes or so and still had great color and flavor. Of course I used good ol’ Andouille sausage, chicken and shrimp but left out the wonderful peppers I love as I knew it would be waaaay to spicy for them. Anyway, they seemed to really like it.
This year the National DOG is in Arizona and I will not make it, but next year it will be in Oklahoma, only about a hundred miles from my son’s place so hopefully will make that one.
The year after that they are going back to Lake D’Arbonne in Louisiana and I REALLY want to make that one. It was such a neat place.
Sharon? Is this you???