Gumbo - worth the effort.

This is my roux with the holy trinity added - onions, celery and bell peppers. The color and richness of this is beyond words - and the smell! Like toasted bread with browned butter. I only make this a couple times a year - but boy is it worth it. Remember to do a large roux and then freeze half of it - that way next time you're craving gumbo you are half way there!









I just had to share the view out my bedroom window last week - happy deer with lots of green grass!