Theological Gumbo

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culinary note

just a bit of culinary trivia. Roux is a thickener... except for in traditional gumbo, where the roux has been cooked so long it no longer has thickening properties... it is merely for the flavor of the darkly toasted flour. Okra (if used) thickens, as well as the last minute addition of filé powder. So using your roux analogy, I would say a deep and rich and well cooked roux adds a wonderful and distinct flavor to all of the ingredients!

Pamela more than 6 years ago

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