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From Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen, Oxmoor House Publisher, New York, 2015, copyright MSLO, Inc., all rights reserved
Make the Rich Chicken Stock and reserve the shredded chicken meat and broth as the recipe instructs. If using it the same day, let the broth cool before starting the gumbo.
Combine the oil and flour in a heavy-bottomed pot, like a cast iron or enameled cast iron skillet or Dutch oven. Stir constantly over medium-high heat with a wooden spoon until it begins to color ever so slightly, and is what is called a blonde roux. Turn the heat down now to medium or medium-low and cook until the roux is the color of peanut butter. Continue to cook, be even more vigilant about stirring and paying attention to what is going on in the pot. If at any point you feel the roux is browning too fast, turn the heat down further.