I recently picked up a wonderful used cookbook
"le Livre de Cuisine de Lafayette" 1969.Published by the Junior League of Lafayette, Louisiana.
Full of great recipes!! 12 different gumbos, including of course chicken ,okra, shrimp gumbos, also duck and guinea, duck and sausage,goose, game, and an interesting greens and sausage gumbo.
One gumbo recipe describes a good roux as "the consistency and color of canned chocolate syrup" !! and with this as a guide, I think I have finally gotten a handle on the whole roux thing, using a deep cast iron skillet.
My question is, in recipes that call for Redfish, what west coast fish would be the best substitute???
Also, what are Rotel ( canned) tomatoes??