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.

so making a roux isn’t just about proportions and measurements; it becomes an exercise in artistic expression. “A great gumbo is all in the roux,” said Pharr, who, when she isn’t being ...

Gumbo is great for feeding the hungry crowd. Making the roux in the microwave and relying on already cooked chicken speeds prep time. If I have any gumbo left over, I just add another pound of ...

Chef Nancy Schneider says the trick to a good gumbo is making the roux, which is the thickening agent. (Larry Crowe) Q. I love gumbo but need a good, authentic recipe. Do you have one?

Adding cooked chicken to the gumbo, which was made in a microwave oven. (Photo by David Grunfeld / Nola.com / The Times-Picayune) The first person I ever saw make a roux ... in a kettle to add ...

Chicken-Andouille Gumbo INGREDIENTS: Cut the chicken into 12 pieces. Sear them in 2 tablespoons of the oil in a large kettle or Dutch ... the pot and make as dark a roux as you can.

Although I'm a Jersey girl, I do have a good gumbo recipe. The trick to this is making the roux, which is the thickening agent. In this recipe, the roux is made with flour and oil, instead of ...