Making a gumbo isn’t something we take lightly. From choosing the right ingredients to taking the time to make the perfect roux, gumbos are all about patience and practice. To best illustrate a few of the techniques that go into cooking up a great gumbo, we homed in on the roux, broth, and rice.
With its roots in classic French cuisine, roux is, of course, the backbone of any gumbo, and whether you shoot for a thicker, blonder roux or a thinner, dark chocolate roux, this flour-and-fat
