ant wrote:

> I've had a look on the InterWeb, and got an idea. Albertson's had
> their $8 Andouille sausages marked down to $2 tonight, so I got a
> pile. Chicken, Okra and Celery seem to be big on the basics list.
>
> And that roux, which seems to be like the gravy I make with roasts.
>
> Anyone got any special ideas or hints to making a decent gumbo? I'm
> planning an Okra one, rather than a file one (going to take some file
> powder back to Australia though, as I've never seen it there).

You might want to review Alton Brown's method. He recommends making the
roux in the oven, less chance of burning.

<http://www.foodnetwork.com/food/reci...36_35896,00.ht
ml>




Brian

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