If I had to choose one dish to define comfort food with soul, gumbo would be it. There’s nothing like a bowl of slow-simmered Cajun Chicken & Sausage Gumbo with a big spoonful of white rice soaking up ...

While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine ...

Those shortcuts save you time so you can make the roux the right way. This gumbo is one we served at our wedding and it was a huge hit. Every time I've made it for a gathering, fundraiser ...

Read about the history of gumbo and Lolis Eric Elie's memories of ... a tablespoon at a time slowly add the 1/2 cup flour to prepare the roux, stirring constantly. Once all the flour has been ...

The gumbo gets rich flavor from a deep-brown roux — you'll cook it for more than an hour — and jerk paste or ground jerk seasoning, Layman's reference to the dish's Creole roots. What are the ...

The dish is a gumbo made with boneless, skinless chicken thigh, andouille sausage, bell peppers, onions and celery in a rich dark roux served over rice. It’s now available at all 38 Everytable ...