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  2. The Difference Between Étouffée And Gumbo - AOL

    www.aol.com/difference-between-touffe-e-gumbo...

    Cooper says the base of the sauce is a roux: a mixture of flour and fat cooked to a chocolate brown color, which lends a nutty richness to the dish. It also features onions, peppers, celery, and ...

  3. Making gumbo for Mardi Gras? One New Orleans chef says ... - AOL

    www.aol.com/lifestyle/making-gumbo-mardi-gras...

    Roux method: In a cast iron pot or skillet, heat oil over medium-high heat to approximately 350 F. Slowly whisk in flour, stirring constantly for 3-5 minutes or until roux is light chocolate in color.

  4. Gumbo - Wikipedia

    en.wikipedia.org/wiki/Gumbo

    Gumbo is usually identified by its dark roux, [12] cooked until it is a color "a few shades from burning". [16] The roux is used with okra or filé powder. [12] Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage.

  5. Cajun cuisine - Wikipedia

    en.wikipedia.org/wiki/Cajun_cuisine

    The backbone of a gumbo is roux, as described above. Cajun gumbo typically favors darker roux, often approaching the color of chocolate or coffee beans. Since the starches in the flour break down more with longer cooking time, a dark roux has less thickening power than a lighter one.

  6. Disneyland's Cafe Orleans has been serving the same gumbo for ...

    www.aol.com/lifestyle/disneylands-cafe-orleans...

    The recipe is broken up into three smaller recipes: the Cajun spice, the Cajun rice and the chicken gumbo. The Cajun spice can even be made in advance and stored for later use.

  7. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    A medium roux will turn the color of a copper penny or peanut butter. A medium roux begins to take on the warm, browned flavor widely associated with gumbo. Dark roux : A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or ...

  8. Roux - Wikipedia

    en.wikipedia.org/wiki/Roux

    A dark roux in development A white roux A roux-based sauce. Roux (/ r uː /) is a mixture of flour and fat cooked together and used to thicken sauces. [1] Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of ...

  9. How to Make a Roux - AOL

    www.aol.com/roux-151649633.html

    Roux is the foundation of some of your favorite dishes: gravy, macaroni and cheese, chowder and gumbo. Learn how to make roux and the best way to store roux. The post How to Make a Roux appeared ...

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