While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine, it ...

Although we associate gumbo with Louisiana, its roots actually come from West Africa. Once slaves introduced the dish to the Americas, it underwent some changes to add European and Native American ...

Although we associate gumbo with Louisiana, its roots actually come from West Africa. Once slaves introduced the dish to the Americas, it underwent some changes to add European and Native American ...

Maintaining the reduced heat, add 1 cup of the broth. The roux will sizzle a bit, so be careful. Whisk the mixture until smooth. Add the cooked vegetables and tomatoes.

Note: Adapted from "Who's Your Mama, Are You Catholic, and Can You Make a Roux?" by Marcelle Bienvenu. She likes to serve French bread with her gumbo. • 1 whole chicken (about 4 to 5 lb.), cut ...

The browning of the vegetables in the hot roux adds a wonderful depth of flavor to the finished dish. IE 11 is not supported. For an optimal experience visit our site on another browser.

The foundation of Gumbo lies in the roux, a concoction of flour and fat, often rendered from pork. This base, with its deep, nutty flavour, is the beginning of many Gumbo variations.

The first mention of gumbo in American cookbooks was in 1802, well after European colonisers and other settlers encountered Indigenous people.