Let’s Talk New Orleans Gumbo: Roux 101

 To thicken a gumbo with a roux isn’t difficult, however, it takes more attention as you don’t want it to burn. Basically, a roux is a mixture of equal parts flour and fat that is cooked together prior to incorporating into a stew. The fat can be butter, oil, lard, or even bacon grease. A dark roux is required to get that rich and classic taste authentic New Orleans  gumbo is known for A heavy cast … Continue reading Let’s Talk New Orleans Gumbo: Roux 101