Search Results for: Fresh fat
tomatoes, and cajun gumbo is seafood and fowl based (though typically not together), but one thing is for certain, it all comes down to the roux. the key to the best gumbo is a milk chocolate colored roux, which can be tricky, as it is at its peak just before being burned. a roux is equal parts flour and fat
be thrown out, and a new roux started. i stand at my oven and stir, using a slotted roux spoon with an angled bottom in my heavy bottom pot, for at least minutes. every gumbo has to include the holy trinity of vegetables: the onion, celery, and green bell peppers. i always introduce quite a bit of fresh...
https://honestcooking.com/gumbo-seafood-gumbo-recipe/