Making a gumbo starts with a roux. That’s where Cajun cooks first begin to learn about making a roux for the most part, but more on that in a bit. As one’s culinary adventures expand, however, the roux becomes a base for many more dishes, spanning several countries. The fat portion of the roux can consist of any fat, from oil to lard to butter to bacon fat! The key in choosing the fat is to know how dark you’re going to want your roux. Once you heat the fat and sift in the flour, it starts to basically burn on the bottom. If you keep stirring, as it gets thicker and darker, you’ve got an increasingly tasty and rich thickening agent. Once the proper darkness is reached, you can either save it for future use or use it immediately in your soup or gumbo. When adding a roux, add hot roux to cold liquid or vice versa; otherwise, it’ll end up in big ole lumps. Not. fun. Next up: More thorough directions for preparation and use!


You may also Like

Leave a reply

Your email address will not be published. Required fields are marked *