The gumbo base I made was horrible. Too greasy, then it separated. Chef Ryan came to the rescue and and he redid it with a new roux – luckily I hadn’t added the seafood. Ryan used butter for the roux, whereas I had used oil. I also made 2 cups of roux and used it all,- I should have MAYBE used about 1/2 cup. His was more reddish in color (we added tomatoes) and it ended up really good.

Trying out a new, way-out-of-my-box recipe for our family Christmas celebration, which is today. Southern Seafood Gumbo. I made the dark brown roux yesterday without burning it -yay, and it took over 1 1/2 hours. Next time, I think I will be buying that roux.

The jury is still out on the Gumbo. That will go together today and we’ll see how kt all tastes.