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Recipe courtesy Emeril Lagasse, adapted from Essential Emeril: Favorite Recipes and Hard-Won Wisdom From My Life in the Kitchen, Oxmoor House, 2015, courtesy Martha Stewart Living Omnimedia, Inc.

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  • MS12307501
    13 NOV, 2016
    Fabulous recipe! really great flavor just was a little thinner than I expected and also the time that it takes to get the roux the proper color is a VERY LONG time! took me almost 2 hours to get it the right brown color... but worth the wait
    Reply
    • bert_and_maggie
      14 JAN, 2018
      You should try an oven roux. Combine flour and oil in dutch oven and bake at 350 till you get to the color of a copper penny. Return to the stove and proceed.

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