Want to be ready to roux at a moment's notice? Cook flour in a dry skillet until it is browned, then store in an airtight container until ready to use.
To make a roux, toss a couple of tablespoons of butter in a small sturdy skillet and melt over medium-low heat. When the butter is melted but not yet browning, start stirring in flour, mixing with a wooden spoon until the mixture is thick, pasty and begins to brown. When done, store the mixture in an airtight container or freeze in tablespoons-sized portions until ready to use, and temember: the darker the roux, the more flavor it will add to whatever you're using it in.
When okra is not in season, classic Louisiana gumbo is thickened with the aromatic leaves of sassafrass.
Shrimp and chicken are smothered with a highly seasoned tomato-based sauce.
Hearty and delicious, this gumbo stars chicken and sausage.
This is a wonderful shellfish entree.