You don't want to rue making the roux for your gumbo with the wrong type of fat. So will oil or butter be the better bet? Mashed decided to ask an expert.

Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I complain about stirring the roux. Roux is not difficult to make: Combine equal amounts of fat and flour, whisk ...

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 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.

You don't want to rue making the roux for your gumbo with the wrong type of fat. So will oil or butter be the better bet? Mashed decided to ask an expert.

West African okra stew gave rise to Louisiana gumbo along the trans-Atlantic slave route. One Louisianian travelled to Benin to discover its origins.

Gumbo and etouffee, two irresistibly rich dishes often mistaken for each other, are staples of Creole and Cajun cuisines. And for these recipes, the roux runs deep, both representative of entire ...

At Melbourne's Gumbo Kitchen food truck, the big order is for chicken and smoked sausage gumbo, served with red beans and rice. "The key to gumbo is the darkness and richness of the roux," Michael ...

It's all about that mega-dark roux! The browning of the vegetables in the hot roux adds a wonderful depth of flavor to the finished dish.