The roux is prepared separately by combining fat that can be heated to a very high temperature, and flour. The principle is to cook the flour without stopping stirring until it is perfectly roasted and turns brown. This roux acts as a binder for the gumbo and gives a very pleasant smoky ...
Kitchen Detective: Gumbo makes an easy holiday meal; Cajun dish depends on a well- prepared roux for complexity of flavorChristopher Kimball
Gumbo is traditionally thickened with filé, a powder made from dried and ground sassafras leaves, but is also thickened with a roux made from flour and fat (usually bacon fat, lard, butter, or oil) that reflects its Creole influences. At Boston's Tupelo, chef Rembs Layman prepares rich ...
This classic New Orleans dish is perfect for a Mardi Gras celebration or a cozy night in. Packed with succulent shrimp, smoky sausage, and a rich roux, it's a guaranteed crowd-pleaser. Jump in and follow our easy recipe below for a delicious gumbo experience! Take your gumbo from deliciou...