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Joined Date: Dec 10, 2008
Reviewed Duck and Andouille Sausage Gumbo
"Fantastic recipe. One of my all-time favorites. A little time consuming as you babysit the roux, but that's what it takes to get this to dish to be simply amazing. As for the roux ratio, 1/4 cup oil to 1 cup of flour is correct. A proper roux is made with equal parts of flour and oil... by weight, not volume.