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  2. Making gumbo for Mardi Gras? One New Orleans chef says ... - AOL

    www.aol.com/lifestyle/making-gumbo-mardi-gras...

    If during this lengthy process, the roux doesn't seem quite right — cooked through, not burned and a light chocolate brown in color — Cook says to throw it out and try again.

  3. Chicken-and-Okra Gumbo Recipe - AOL

    homepage.aol.com/food/recipes/chicken-and-okra-gumbo

    In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.

  4. Deer hunting: Use venison sausage to make some of the best ...

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    Separate the drumettes and mid-sections and put them in the gumbo, too. To make this step easier, buy pre-cooked rotisserie chickens. In a 7-quart or larger pot, add olive oil and flour to make roux.

  5. Gumbo - Wikipedia

    en.wikipedia.org/wiki/Gumbo

    Creole seafood gumbo. Gumbo is usually identified by its dark roux, [12] cooked until it is a color "a few shades from burning". [16] The roux is used with okra or filé powder. [12] Seafood is popular in gumbo the closer to the coast the people are, but the southwestern areas of Louisiana often use fowl, such as chicken or duck, and sausage.

  6. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    Shrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It is an early Creole dish that shows its strong French and Spanish heritage.

  7. Cuisine of New Orleans - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_New_Orleans

    Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]

  8. The Difference Between Étouffée And Gumbo - AOL

    www.aol.com/difference-between-touffe-e-gumbo...

    Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...

  9. Chicken-and-Okra Gumbo Recipe - AOL

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