I have a question about step 2 on the recipe "Shrimp Gumbo" from drbabs. It says:
"Stir in the onions, celery, and garlic. Sprinkle in 1/4 teaspoon of salt and a few turns of freshly-ground pepper. Stir well. Cover dutch oven and let vegetables cook in roux until softened."
Cook the garlic for all that time? How does that not over-brown (let alone burn) the garlic? Especially since it's been put through a press. I wouldn't put the garlic in until later.