I need help on making a GUMBO Rue here is my problem I don`t know how to make a Rue all I want in my Gumbo is?
Roux. Just as it is in classical French cuisine, roux is a mixture of flour and fat, usually butter or oil. The proportion is roughly 1:1, but I tend to use slightly more flour than oil; maybe 1-1/4 cups of flour to 1 cup of oil. It is the basis for many Louisiana dishes, particularly gumbo, but also etouffees, sauce piquantes, and more. There are three basic types of roux: light (or what the Cajuns call “blond”), medium (or “peanut butter” colored), and dark. There is white roux also, which is cooked for just a minute to get the flour taste out, but this is rarely used in Louisiana cooking. For gumbos, for instance, Creole cooks tend to prefer a blond or medium roux, where Cajun cooks tend to prefer a very dark roux, which is wonderfully smoky tasting. There are, of course, exceptions to this. In fact, you’ll see people making many different “levels” of roux. Blond, light brown, medium-light brown, medium brown/”peanut butter”, and dark browns that range from the color of milk chocola
