With my dad being a Louisiana native, you'd think he'd have taught all us kids how to make a good gumbo, but no. Thank you, Merwin, for stepping in and giving us a great, no-fail recipe! The best part is where you make the roux and the recipe actually says that it takes time, lots of time, to stir and stir and allow the roux to darken and develop that characteristic richness. Absolutely wonderful! I used jalapeno spicy Texas sausage that I bought at Costco, plus some shrimp my dad gets from Louisiana. Before serving, i skimmed the oil/fat from the liquid by using one of those gravy cups. The recipe is excellent when you use quality ingredients. Most of all, I appreciate the technique in preparing the all-important roux. Thank you again for a great recipe!
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With my dad being a Louisiana native, you'd think he'd have taught all us kids how to make a...