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Gumbo

Question about Roux for Gumbo

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Question about Roux for Gumbo

seinfeld | Sep 22, 2012 03:23 PM

When I make gumbo, I brown the chicken and sausage first, remove it, and then make the roux in the same pan. Problem: the remaining meaty bits cause the pan to burn before the roux is as dark as I want. Is there an easy way to do this without using multiple pans.

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