Lori1035 is from LA.
I spent 45 minutes stirring a roux to achieve that caramel-colored peanut butter consistency and NOT burn it, but, man, that's a lot of work. Makes you appreciate a good gumbo. Congrats on expanding your culinary repertoire
Yes, the roux can be a pain to get perfect. Unbelievably, a lot of folks around here use those little jars of pre-made roux. Cuts down on a lot of time.
Lori
My Aunt made a chicken gumbo for me in 2004 using the pre-made roux. Dang it was good. Wish I could make it, but I live in Florida and can't get her brand (Dugats or something like that) of roux. She lives in Texas near where the roux is made.
A friend made a jambalaya (poss gumbo) from the recipe at the back of a mystery book - dang that was good too! Woman who writes the book series lives in New Orleans.
Anyway, I couldn't make my own roux if I tried. I am not a cook so any shortcuts are greatly appreciated. I'm sure the homemade roux is better though.
Kristi - who appreciates the hard work cooks do so I don't have to