This is the kind of meal that sings to my hubby! I did change a few things though. I used my leftover turkey carcass with onions, celery and carrots to make my stock. I've made several tomato based gumbos before and wanted to stay away from that with this recipe, so I omitted them. In order to obtain a really rich flavor, which this recipe is famous for, the roux needs to become a deep caramel color. Six minutes would never cut it. Forty five minutes of constant stirring will do the trick. Time consuming, but worth it. I also used a whole chopped onion, a cup of green onion and a tablespoon of worcestershire sauce. Very delicious, satisfying and loved by the whole gang Christine! (this was my original review, but I just wanted to thank "Gettinghealthy" for the "dry roux" suggestion. He/she didn't say how to brown the flour in the oven so I researched it on the net. Boy oh boy, did this ever save a lot of work!!!! You can put whatever amount of flour onto either a cookie sheet or in a cast iron skillet and pop it into the oven at 400 for an hour. Give it a stir every fifteen minutes. The whole house will smell nutty and the flour browns up beautifully. Save and store any remaining flour to add flavor to any gravy. This sure beats standing over that stove and stirring for a half hour. Thanks!)
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