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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 ...
This chicken and andouille sausage gumbo is perfect for Mardi Gras, or any time you want a flavorful soup. Making gumbo for Mardi Gras? One New Orleans chef says 'slow and low is the way to go.'
To make this step easier, buy pre-cooked rotisserie chickens. In a 7-quart or larger pot, add olive oil and flour to make roux. Stir frequently over a medium-low flame until it darkens to the ...
Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé ...
The secret to making a good gumbo is pairing the roux with the protein, similar to pairing the right wine and protein. [citation needed] Light roux: A light roux is well-suited for seafood dishes, because the roux will not overwhelm the subtle seafood flavors. A light-colored roux does not support the heavier meat flavor of meat-based gumbos.
Gumbo—High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine. The origins of the word gumbo are in West
Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...
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 ...
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