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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 ...
Cook says to let those ingredients simmer for a few hours, developing their own flavors before seasoning with Worcestershire sauce, hot sauce and spices. "As it simmers, we call it 'cooking the ...
This recipe comes to us from the World Championship Gumbo Cookoff in New Iberia, Louisiana, where Beau Beaullieu and Andy Soileau’s New Iberia Kiwanis Club team has repeatedly taken first place ...
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
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