Alton Brown’s oven baked roux technique is used here to reinvent my gumbo recipe. This culinary genius has solved the problem that happens too often in making a gumbo – just when you think the roux is done enough, it goes from perfect to burnt in just seconds. But in the oven, the roux turns out perfectly medium brown.
I will be making this gumbo on Fat Tuesday (aka Mardi Gras) in a few days, and then I will think = Why don’t I make this more often? It is a flavorful bowl of goodness with just a little heat kick. Perfect for kicking the winter blahs!
== posted by Donna
…
