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Nice creole bowl of love and goodness right there! I know you will be inundated with charcuterie and other such goodness in the Pacific Northwest! Oh My - just think if he learns how to pickle peppers?

Lea - Peppers indeed - I think I'm in trouble. We might have to build him his own kitchen. Ha.

And it was Desert Pig too! LOL


I usually make my roux a two glass one...so a weekend project for me. Your gumbo looks rich...the color is perfect. Looking forward to some sausage making instruction from the BG.

Thanks Lorraine. I used to make a long, slow roux too but not anymore. I honestly can't tell the difference between the two for flavor or color and it sure is a lot quicker. As for sausage making, you know who's looking forward to it too.

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