Gumbo Style Chicken Creole Haiku: "Holy amazing! Spicy, can't-stop-eating-good. Followed some reviews." Adored this dish, and took helpful tips from many of the reviews, such as swapping mushrooms for celery, adding chick. broth (1 c.), adding 1/2 tsp. dried thyme, swapping hot sauce for 1/4 tsp. cayenne pepper, and I also threw in some turkey smoked sausage. Out-freaking-standing! Not sure why there's so much discord over preparing the roux; perhaps there are different methods, but I've found the med. heat (oil, not butter, and flour), constant stir, not for a measured amount of time, but til it bubbles and darkens (deeper than peanut butter, which might as well be a gravy-thickener and not a true roux) always works for me. This "gumbo" was the perfect heat, texture, and taste, and I look forward to making it again and again.
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Gumbo Style Chicken Creole Haiku: "Holy amazing! Spicy, can't-stop-eating-good. Followed some...