Gumbo making is stressful business for me. I didn't grow up with a Southern Louisiana mama to show me the ropes, so I've had to figure it out on my own, with only vague recipes and the occasional video on making roux to assist me. To be honest, I spent the first seven or eight years of living in New Orleans making gumbo from a box of Autin's Cajun Cookery gumbo mix. When I finally decided that I really wanted to learn to make it from scratch, I realized that I was a complete idiot at making roux. I didn't understand how long it was supposed to take to get dark brown. Didn't know just how much to stir to keep it from burning. Didn't understand how to get it from that medium caramel-y brown to the dark chocolatey brown it is supposed to be for gumbo without having a coronary in the process. Still don't. However, I persist.
Also made a side of his potato salad since I love a scoop of potato salad in the bowl alongside my rice.
p.s. I didn't use chicken on the bone for my gumbo, even though the recipe calls for it. Kid Cayenne wouldn't have eaten it. While I'm sure that using only boneless, skinless breast caused it to sacrifice in flavor, we didn't feel one bit deprived. It was truly delicious.
p.p.s. WHO DAT!