THE ROUX IS THE HARD PART!!

    One  of my favorite dishes to make is Shrimp Gumbo. Even though I only make it once or twice a year, it is always a treat. One thing I do enjoy making is the Roux and it is fun to say plus it gives the whole thing a little snob appeal.

     It also tests my patience actually standing at the stove for 10 plus minutes slowly stirring this caramel liquid of butter and flour. And, I never thought I would want to eat anything with okra in it. With all the natural ingredients of onion, tomato, celery, a little garlic, and green onion, I don't add any other spices as some recipes call for. If you want to heat it up  Cajun style, I'll just pass you the Tabasco bottle.

     If you have never tried this delight, try the Taste of Home recipe of just Shrimp Gumbo. The authentic recipe calls also for sausage which I am not a fan. I just enjoy the shrimp flavor. Plus, I love saying "RU" with a little French accent!