According to Chabert: "The roux is the backbone of the gumbo!" A roux is a cooked mixture of flour and fat which can thicken a watery, liquid-heavy dish and give it more density and weight.

The gumbo gets rich flavor from a deep-brown roux — you'll cook it for more ... fermented (and slightly funky) sauces are perfect paired with Creole and Cajun cooking. In a large enameled ...

I also purchased a couple of local cookbooks, hoping to find the perfect recipe so ... Step Two: Making the roux This is the most important part of the gumbo and the most time consuming.

Two to three hours away to the northwest, Lafayette, Louisiana, is known as the capital of Cajun cuisine, where the gumbo starts with a dark, longer-cooking roux and is typically made with smoked ...

However, the dish is perfect for the transitional time between winter and spring in south Louisiana when the chill of gumbo weather is ... whisk the roux in this hot liquid and then dump it ...