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

"You ask any nice little old lady in their 80s or 90s, and they started their gumbo by browning flour first," Harlan said. "They didn't start with a half-fat, half-flour roux. They couldn't afford ...

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 ...

My grandparents buy roux in a jar, and the finished product tastes great. Add cold roux to hot stock (or vice versa) and whisk it in until there are no lumps. Next, add your chosen spice mix.

The most important ingredients in gumbo? Patience and love. Oh sure, it requires a good roux, but the only way to get a good roux is a generous supply of patience. You don't want to rush the flour ...

According to Alton Brown, making roux in the oven is easy.Weigh out equal parts of flour and oil by mass (he uses four ounces of each to make his gumbo), whisk it together in a 5-quart Dutch oven ...

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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 ...

As Elie learned in his Creole gumbo-adhering household, people traditionally used filé to thicken gumbo when okra wasn’t in season. Roux arrived later, with the Cajuns, who used it to thicken ...