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Aug 13, 2011 on FoodNetwork.com
“I've always made the roux separate then added in small batches when the stock is boiling. That usually makes for a more intense nutty flavor, but I can say this way works really well!
I also deviated, and added okra....fried half of it in a little oil until it started to crust, then removed and added ALL the okra about half way through the...”