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

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

First you make a roux: It's the first and some say most important step in making a pot of gumbo. There isn't much to it, unless you burn it and then you start over from square one. (With Guinea ...

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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 ...

Zin Restaurant chef Jeff Mall created this gumbo dish using rice as a garnish, Wednesday Feb. 1, 2012 in Healdsburg. (Kent Porter / Press Democrat) 2012 Key to gumbo is the roux ...

Make sure and stir every 30 minutes. If you cook for 2 hours, this will be a peanut butter color such as for an etouffee. If you cook for 4 hours, this will be a chocolate color such as for gumbo.

The roux is usually what intimidates people from trying to make gumbo, but it is actually quite simple. It is just a paste of flour and fat that is stirred constantly over heat until it browns.

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.