Mouthing Off

By the Editors of Food & Wine Magazine

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Expert Guide

The secret to most great gumbos is to cook the roux—a mix of flour and fat—until it’s as dark as coffee (but not burnt). Otherwise, there are as many ways to make this classic Creole stew as there are cooks in Louisiana.

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gastronaut files

According to Slade Rushing of New Orleans's revamped Brennan's, the secret to a great gumbo is perfecting the roux. Here, a step-by-step guide on how to do it at home.

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Chef Intel

Traditionally, gumbo takes an hour or two. You have to enrich the roux, cook all of the proteins and then let everything simmer for a good, long time. But when John Besh visited the Food & Wine Test Kitchen today he didn’t have that kind of time. 

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Make This Now

Here are six incredible gumbos to make—all perfect for Super Bowl Sunday.

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Video Spotlight

You can’t have a great gumbo without a great roux. 

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America's Most Wanted

The most tweeted, most photographed, most popular dish at New Orleans’s Restaurant R’evolution sounds more like a delicious form of capital punishment than a dish: Death by Gumbo.

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