Believe it or not, a great gumbo begins with using the right oil to start your roux. That right there is the imperative foundation. “It’s important that you use a neutral flavor oil such as ...

That said, most gumbo uses roux, and cooking it enough is vital to your ... We advise you to steer clear of store-bought stock if you can — it is only marginally more flavorful or thicker than water ...

Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ...

Buffett tells Evans a lot about how much she learned from her two grandmothers. Making gumbo starts with the roux, she says, and you have to be willing to push it right to the edge to get the full ...

Main tips: Use gluten-free ingredients, don't burn the roux, and sautee your veggies first. It's an easy dish to make, and it tastes so good. Store leftover seafood gumbo in an airtight container ...

and garlic powder for gumbo. Most broth, whether store-bought and homemade, has a distinct rich flavor. Because it's usually made with a combination of bones, vegetables, and herbs, it has a ...

But store-bought chicken broths range widely in quality and flavor. And if you’re staring at an aisle’s worth of options in the supermarket, deciding which one is the best can be daunting ...

In New Orleans, they call it a "gumbo." The quintessential New Orleans bowl of gumbo is a history lesson on the mixed cultures of southern Louisiana. Suffering from the lack of proper medical care ...