15 Recipes to Make Before You Die

The key to great gumbo is the roux–a mixture of flour and fat that is slowly cooked over low heat. The roux gives the gumbo some of its thickness and rich flavor. There are three classic kinds of roux: white, blonde, and brown. The ingredients are basically the same for all three, but the color and flavor is determined by the length of time the mixture is cooked. The first two are usually used to thicken cream sauces and soups; the rich brown roux is used in gumbos and other Cajun and Creole dishes. Click here for more tips on making a roux.

Recipe:  Shrimp and Sausage Gumbo