What You Need to Know
The roux is typically made from a mixture of flour and fat, which is cooked to a dark brown color and has a nutty flavor. The gumbo is then simmered for a long period of time to allow the flavors to meld together.
Steps
- 1.
Gumbo z'herbes (New Orleans): Meatless version using greens for thickness
- 2.
Seafood gumbo (Acadiana): Showcases roux's ability to bind shellfish flavors
- 3.
Chicken and sausage gumbo (Cajun country): Demonstrates roux's capacity to carry meat flavors
The Science
Primary Reaction
Maillard reaction