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By Bettie #2 on November 26, 2012
By SEvans on November 26, 2012
By Chef #1423279 on November 26, 2012
By SparkleKristy on November 26, 2012
"After many experiments with Gumbo, guidance 15 years ago from a friend's Cajun Father and bravery to get the roux dark enough, I can finally say I have conquered it to my family and friend's taste. It is a labor of love! When I made this for book club (where we eat as much as we read) it had rave reviews as the best gumbo they had ever had...."
Prep Time: 1 hrs
Total Time: 73 hrs