If you follow this with any regularity you will likely see some of the same things over and over again. One thing that I have not written about is some of my Southern Louisiana cooking attempts. Much to my family’s dismay, I seem to have the only southern pallet in the house so I rely on my taste and most recently my neighbors to make a judgment call on what I have made. I have tried it all to be honest with varied success. Being born and raised in the Corn belt its hard to get the ingredients much less the knowledge of what it takes to make an authentic Gumbo, Sausage or Jambalaya. The Internet has changed much of this of course, but the down side is that it no matter what you will invest a good bit of time and likely cash to try anything new.
I have made this before and honestly the ingredients are key. Not exactly Low Fat based on the Roux is made with bacon fat and flower but it without a doubt is the key to the flavor.
$11 a can, its not cheap.