Hi, Loni,

I'm not from New Orleans and I only have a couple of cookbooks from there (one of Emeril's and Talk About Good! volume 2), but you're right - they all begin with "first you make a roux". I'm not an expert on what the flavor part of it SHOULD be, but whenever I get around to playing in the kitchen and testing a couple of possibilities, I'll post whatever I come up with.

It probably WILL NOT taste like I used regular white flour in it, but I'll see what (if anything) both thickens and tastes halfway decent. The butter part is easy, but I think the flour part is going to be tough.

Nice to hear from you!