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Cornstarch + butter roux?

Chimayo Joe | Jun 12, 200305:31 PM

I have Dorinda Haffner's book "A Taste of Africa"(which includes recipes from New World regions with African influence)checked out of the library and noticed in the brief Louisiana section she includes a recipe for gumbo that uses cornstarch and butter to make a light brown roux. Is that ever done down there or is that just her spin on gumbo?

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