Gumbo Recipes:
1. Roux
2. Shrimp-Crab Gumbo
Two ingredients--flour and oil--make roux. The slow-cooked
blend contributes a rich depth of flavor to Creole and Cajun cookery and
is the heart of every real gumbo. Plan to spend from 30 to 40 minutes
whisking the precious thickener depending on the size of your pot, the
amount of oil, and the temperature. You can't rush that smoky, nutty
flavor. If the heat is too high, the roux will burn, then you'll have to
throw it away and start over.
Store roux in an airtight container in the refrigerator for up to
two weeks. Any time you want gumbo, you're ahead of the game. Once you've finished the roux, you can choose from 11 more of our favorite gumbo recipes from Kitchen Assistant.
