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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. Add the onion, celery, bell peppers and garlic and cook over moderately low heat, stirring, until the onion is translucent, about 20 minutes.
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.
Remember, the darker the roux the lesser the thickening power: a good South Louisiana gumbo is never too thick. Gumbo method: Put chicken into a large stockpot.
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 ...
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 alligator.
Light roux—The secret to making a good gumbo is pairing the roux with the protein. [citation needed] 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 alligator. [24]
Get The Recipe. Why You Should Be Making Gumbo With Leftover Turkey. While Thanksgiving is a kind of whirlwind of cooking, gumbo is a slow process—one you might appreciate at the end of the busy ...
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