This gumbo is prepared with plenty of dark roux and locally made andouille sausage; it's a quintessential take on the New ...

“Everyone will tell you the key to a great gumbo starts with the roux,” said Chef Eric Cook at Gris-Gris in New Orleans. “ I use equal parts flour to oil. A dark roux takes time and ...

Julie from Souper Day in Ashwaubenon shares some tips to making the famous dark roux for creating the perfect gumbo. Watch for details. A roux is basically frying flour in a fat. The fat you ...