Good Food Matters » Blog Archive » First We Make a Roux

Name: Good Food Matters » Blog Archive » First We Make a Roux
Ingredients: 1 cup vegetable oil; 2 cups unbleached white flour; 3 Tablespoons Olive Oil; 1 large Onion, diced; 2 Bell Peppers, diced; 3-4 ribs Celery, leaves included, chopped; 4 cloves Garlic, minced; 2 cups chopped, roasted Okra; 2 cups Tomatoes and juice; 1 piece about 1/4 lb. Andouille Sausage, sliced thin; 1 cup Roux; 1 Chicken Breast, roasted, meat pulled, chunked, pan deglazed for chicken stock (you can use whatever piece(s) of chicken you like); 1 lb large Shrimp, peeled and deveined–reserve shells for stock; Stocks: 2 cups shrimp stock, 2 cups roasted chicken stock**; Salt; a couple of pinches or so of cayenne–you decide

nancyvienneau.com

Learn how to make the essential roux for gumbo with Chef Nancy Vienneau's step-by-step guide using simple ingredients and a cast-iron skillet.

View full recipe on nancyvienneau.com

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Ingredients

1 cup vegetable oil
2 cups unbleached white flour
3 Tablespoons Olive Oil
1 large Onion, diced
2 Bell Peppers, diced
3-4 ribs Celery, leaves included, chopped
4 cloves Garlic, minced
2 cups chopped, roasted Okra
2 cups Tomatoes and juice
1 piece about 1/4 lb. Andouille Sausage, sliced thin
1 cup Roux
1 Chicken Breast, roasted, meat pulled, chunked, pan deglazed for chicken stock (you can use whatever piece(s) of chicken you like)
1 lb large Shrimp, peeled and deveined–reserve shells for stock
Stocks: 2 cups shrimp stock, 2 cups roasted chicken stock**
Salt
a couple of pinches or so of cayenne–you decide