Gumbo is more than just a stew; it’s a journey into the soulful heart of Louisiana cuisine. This dish, with its bold fla ...

Making a rich chocolate gluten-free roux for gumbo is easier than you think. As long as you follow my oven method which ...

It takes a long time to make the roux, and the mixture gets incredibly hot. ... The trick to any good gumbo is the roux (recipe) Updated: Jan. 19, 2015, 5:06 p.m.

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2 celery ribs, finely chopped. 3 garlic cloves, minced. 2 bay leaves. 1 tablespoon minced fresh thyme (or 1 teaspoon dried) 1 teaspoon ground paprika ...

Make gumbo: In a large stockpot, sauté green pepper, onion, garlic, celery and roux together until vegetables are soft. Add bay leaves, wine, shrimp stock and tomatoes. Bring to a low boil then ...

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.

It takes a long time to make the roux, and the mixture gets incredibly hot. ... The trick to any good gumbo is the roux (recipe) Updated: Jan. 19, 2015, 5:06 p.m.

Chef Nancy Schneider says the trick to a good gumbo is making the roux, which is the thickening agent. (Larry Crowe) Q. I love gumbo but need a good, authentic recipe. Do you have one? -- Mel and ...

1. Bring reserved shrimp shells and clam juice and stock mixture to boil in large saucepan over medium-high heat. Then reduce heat to medium-low and simmer 20 minutes. 2. Strain stock and discard ...