Chef Paul Prudhomme Seasoned America

🦊 Gumbo & gumbo 🍛!! @elsiemanrad requested that this recipe make a guest appearance in the cookbook challenge and it is honestly one of the best things ive ever made! It is called “Hazel’s Gumbo” so named for both her child and mine @losdosamigos The chicken is cut in big pieces instead of shredded and chunks of andouille instead of slices, so they all stay juicy. Making roux is always a drama, seeing if it will be perfect or the death of me, but this turned out a gorgeous, smoky chocolate. This was like drinking gravy! It will be a Mardi Gras tradition every year ⚜️

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