After watching several videos and doing extensive research. The people from Nawlins say the darker the roux the better it tastes, I was able to get the roux to a chocolate color like most suggests. That's the color it turned out to be, no right color when it comes to gumbo. Some people make there roux milky making it a very light color.

I'll agree that the roux can vary, no self-respecting Louisianan would make gumbo with a blonde roux. Brick is traditional, but darker is fine.

The flavor and thickening power of roux is inversely proportional. The more color, the more flavor and less thickening power. Less color, more thickening but less flavor.

Gotta disagree with you, bud. Gumbo is not a particularly difficult dish. Lots of prep, lots of ingredients, and lots of patience. But it's just not that hard to make a good gumbo.

I didn't find it difficult at all. It's pretty simple to stir the roux for 20-30 minutes until it's a dark color, once that is done add your chicken stock, veggies, meat, and seasonings. Simmer for about an hour until veggies are soft. Easy peasy

Hope you had a great time and great food!

I eat and drink very well when I go to a place like this as it is a rare occasion and treat!

WHAT DID YOU EAT? :hmmm:

Cock

#1557 ;)

Sorry I have turrets

That might do it.

I followed her recipe. I didn't have any Grand Diamond seasoning so I used Old Bay, I'm sure Old Bay was even better. It was pretty damn good.

http://youtu.be/SqQm2RDq0D8

made a very simple quesadilla with cilantro, chicken, and peppar jack cheese.. quite deliciso