Here's a before and after shot of the chicken, sausage and shrimp gumbo I made yesterday, using some of the chicken stock I made recently. I've described my gumbo technique before, so the only thing I'll point out is how thick the roux is as it begins to cook. Dark rouxs use more flour because the starch cooks out over time, so don't panic and add more oil, it will loosen up as it cooks.
Lots of chopping and whatnot, but it was worth it!
(Photo: Mary)
