WoooooEEEEE! That was one spicy gumbo!
Tonight might very well end up being a three-beer night. Thanks for the encouragement on the roux, Andy
. I ended up making it in the TO on my white Corningware pie plate. No trouble watching it turn brown. I probably could have let it go a little more than 15 minutes, but I wasn't sure if the burning smell was THE flour, or just the little bit I got on the TO door while stirring it a little.
, you sure were right about it being a lot of work. At least I ended up making so much that I should be able to pack two more meals into the freezer - IF I can make room in the freezer.
Well, here is my delicious beauty!