Step by Step Chicken / Smoked Deer Sausage Gumbo From Louisiana

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I make my roux with chicken fat, pork fat, and bacon fat....can't substitute the flavor it brings to a gravy with a dry roux....
Sure you can, you just stir it into a little lard or whatever fat you are cooking with. Basically, it's a time saver that has been used by home chefs and used in many high-end restaurants for decades.
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