so the other week, my auntie mentioned that she was making seafood gumbo for a dinner party and it got me thinking about whether it’s possible to make a passable roux with a gluten free flour blend. i should also admit that this was meant to be chicken andouille gumbo, but i forgot to take the andouille out of the freezer. the great thing about gumbo is that it’s very forgiving, so maybe i’ll add the sausage tomorrow.

here’s a quick & dirty photo tutorial on the gumbo making process. click on the thumbnails to see the photos in full size.