Gumbos and Piquants

CAUTION! When making a roux, use a heavy pan. Put an oven mitt on one hand to stabilize the pan - while whisking with the other. STIR THE ROUX CONSTANTLY throughout the caramelization process. Do not allow any of the superheated oil/flour mixture to come into contact with your skin. It's not called the "Cajun Napalm" for nothing. Check out Chuck Taggart's site: gumbopages.com for more Cajun food and culture.