/ck/ - Food & Cooking

The roux is the most important part of gumbo, its what gives the liquid its color, its character. And it can be a living hell to make. Traditionally roux is made with one part fat to one part flour. In the depths of the Cajuns they are known to make gumbo roux in pure bacon fat, I wish I had that much bacon fat. I saved the fat from the chicken and sausage fry and added some vegetable oil and flour, one cup of each. I added a little extra flour because of the extra fat from the sausages.