Today was my turn in the kitchen. One of my favorite dishes is gumbo, Cajun gumbo. Cajun gumbo has no tomatoes while Creole gumbo has tomatoes. I feel the tomatoes get in the way of all the spicy goodness in gumbo. So today I made a batch of chicken and sausage gumbo. As you may know, making the roux is the part that needs constant attention. As one guy said on a video, make sure your beer is open before you start because you can't take a break to open a beer. A little exaggerated, but I thought it good for a chuckle. I like a roux that is dark, like milk chocolate. Some people take them to black which introduces off flavors, in my humble opinion. I use chicken thighs and a good smoked sausage. In the end it was most excellent. Served with rice and a sprinkle of chopped green onions. Oh yes, served with some of yesterday's egg rolls. Life is good.