In the recipe handed down through my family, the oil used to create the roux was the drippings from the bacon that would eventually be added into the pot of Gumbo. This important distinction added a more enhanced flavor to the dish, as many of the fatty acids in the bacon break down during cooking …
An instant favorite of anyone who has ventured into the deep south, gumbo gives a little taste of southern comfort. As fans of this culture and dish, Jordan and I have decided to focus on the dish’s complicated, and almost scientific, process of making a dark roux. We hope you enjoy our findings on how to make the best roux for your dish!
My name is McClinton Goeltz, but you can call me Eli. I’m from Chattanooga, TN, and I love all things music! I am 21 years old and am an International Business and Management major, as well as a Music and French double minor. I am obsessed with southern comfort food, especially cajun and creole cooking.