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Reviewed Gumbo Ya Ya

Feb 18, 2013 in Food Network Community Toolbox on

I give this recipe 3 stars for instructions, 5 stars for taste. Following are some helpful hints:
1. You MUST stir your roux at all times until you add the chicken stock (I recommend using a whisk). If you are using cast iron (enameled or not), turn the heat a little below medium. If you start seeing black specks in your roux, throw it out...

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