A roux cooked to a deep reddish-brown is what gives gumbo it 's distinctive flavor. This gumbo incorporates andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew with okra.
Last week I did not post on GMT. Not that I had no recipe. In fact I had cooked three different Indian dishes that could have potentially been blogged about. But, I was not able to take any picture...
