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bjbjBrBr A(d+ Jan: All right, here we go. Love this! This is a dark chocolate roux,
exactly what it looks like. It's starting to get the color of a dark chocolate. Now,
we're almost done, and I'll tell you a trick with making roux, especially if you're using
any kind of cast iron cookware, is that the heat continues, even after you turn the heat
on the stove off. So I'm cutting it off, but this is actually going to continue cooking
for a minute. So, you want to stop just short of where you want the roux to end up. And
the reason is, carryover heat in the cast iron cookware -- or actually, in a lot of
cookware, but more so in cast iron -- will continue to take this another shade or two
darker, which is actually where I want it to end up. So, a dark chocolate roux. Equal
parts oil and flour, and you simply cook and stir, slowly, until it gets the color of dark
chocolate. Now, this will be the base of a really yummy gumbo. And the flavor is second
to none, and you can't get it any other way. So it takes a little bit of time and effort
to make one, but it is very, very worth it. So, if you're going to do it yourself, just
remember, don't walk away from it, don't go answering the phone, don't go yapping to your
neighbors, because it'll burn on you, and once it's burned, you can't bring it back.
However, if you're willing to take the time, do a little stirring, maybe [laughs] turn
the TV on while you're taking care of it, it is very, very simple, and very straightforward.
And that is the base of the gumbo -- ooh, I almost got myself -- I'm going to show you
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