A fantastic American classic that can be salty and rather ripe with calories. We cut both, but kept the soul.
Photo: John Autry
Both a flavor agent and thickener, a perfect roux imparts a nutty taste and a silken texture to gumbo. Be patient, and stir frequently.
Slowly whisk the flour into the hot oil to form a thick paste. The roux will thin out and grow smooth as it cooks.