Her's has a roux, and it's quite the elaborate process...stir until your arm falls off, she says in the book.That's not gumbo, don't care what they call it. Didn't look at the directions, but 15 minutes of hands on time? Means you don't make a roux shock means it ain't real gumbo.
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I think she says in her book also says if you screw up your roux, START OVER...




