This recipe is great! Thanks for sharing.
I have to say, the essentials of this recipe are spot on! The ingredients are not listed as added to the recipe, but as long as you are not drunk and can pay attention to the directions, you are good! If you are directionally challenged, please play close attention! I never stopped stirring while making the roux....I never leave a roux unattended. Although I was tempted to leave it for 5 or 6 minutes at a time over the 45 minutes....mine cooked on low for 60 minutes! And I stirred the entire 60 minutes. But to me, a roux is sacred....after all, I come from down here where cooking is a religion! I used okra I put up in the freezer myself....no fresh okra available at this time. This is wonderful and I have to say I've never "fried" my chicken before adding it to gumbo, but after tasting this recipe, think that is the way to go from now on! I used skin on and bone in chicken for this delectable recipe....as those give the most flavor. 5 stars for me! Thanks for sharing. Made for PAC Spring 2012