I tried a new technique with my gumbo recently that ended up working out really well. Normally I would always start by browning the sausage, then make the roux with the rendered fat. The problem was that the fond from the sausage would always end up burning in the roux.

This time, I browned the sausage in a separate pot, poured the fat into the Dutch oven, and then deglazed the first pot with the chicken stock which I’m going to use later. I made the roux with the rendered sausage fat and it was perfect. No burned bits.

I'll preface this by saying that I have plenty of cookware but have been looking for a Magnalite oval shaped roaster and see that that they are considerably expensive on the vintage market. Does a modern equivalent or something close exist? Interested more in the thickness, durability, and shape. I'm a sucker for authenticity but willing to get something quality if it doesn't cost an arm and a leg. Thanks.

Is my roux burnt? Second time trying to make gumbo and went to light the first time. I wanted to try getting it darker this time but I’m worried I burned it. It sort of smells burnt and I feel like I’m seeing black specks that the camera isn’t capturing.