Lots of great thoughts in this thread. Thanks for sharing.
I really appreciate the point that cooks without the skill to make a roux correctly will most often yield a better gumbo using a store bought roux.
But gumbo made by skillful cooks who really know how to make a roux is in a completely different league than gumbo made with store bought roux. The biggest difference between excellent and above average is a good roux.
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