Uncle Dank's Gumbo - Review by Lara Marie
I had to add quite a bit more salt to this recipe, and then it was very tasty. I think some crab meat would have made it much better. Also, I had trouble getting the roux to darken enough. After 45 minutes I just continued with the rest of the recipe even though the roux was still very light brown. Using the Andouille sausage really makes a difference in the flavor.