Gumbo

This was me going for a "gumbo", with a darkened roux.
A roux is a thickener from french cuisine, and the dark version is the predecessor to "brown color" for sauce. It is a basically flour that has been fried in butter.. Or, it IS flour fried in butter ;)

Details:
More of the purple tagliatelle, with a gumbo on, made by frying peppers, onions, garlic, chilies, and minced beef. Added rosemary, thyme, oregano, chili powder, paprika, chipotle, liquid smoke, and caramelised onions and mushrooms. Sauce was part port wine, part stock, and thickened with the roux.
Topped with corn from cob. Cooked in microwave and just cut off the stem.


Result:
It was kind of flat tasting, but spicy! Gumbo is good, but I should use less roux next time. This was about 1½-2tbsp of flour and same of ghee.


And yea, tagliatelle and gumbo? Quite a bastardisation :P