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Made gumbo tonight. I've never been an enthusiastic roux maker -- nearly a half hour of constant stirring? I don't think so!
I'm late to the party and way behind on this thread, but next time you (or anyone else interested) might consider this super easy oven baked roux. You can make as much or little as you want (it freezes really well, I make a huge thing in my cast iron or other heavy metal pan and then freeze in portions. It also lets me control the salt/sodium.
We are having home made veggie soup, and probably cheese sandwiches. I am not sure whether to just do garlic bread or actually go the sandwich direction.
Pretty sure I'm making the chorizo soup out of the new Southern Living, and loaf of crusty bread.
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