The Holy Grail of Gumbo...........
Based "roughly" on the Creole cooking god of Paul Prudomes recipe:
Chef Paul's Recipes - Chef Paul Prudhomme
Mine was Pulled Chicken, Sausage, Prawns and other yummy bits.
The roux is everything, and must be baked down stirring till a dark brown copper color of a penny.
this wasn't one of my best batches, but was documented well via photos.........dark roux + white peper and cayenne heat and not too sweet = YUMMY
