with Pecans and Dirty Rice
The word roux comes from “browned butter” or beurre roux in French. It’s a mixture of fat and flour that gets toasted in a skillet before it’s added to a stew or sauce. The roux will thicken your gumbo, and give it depth of flavor, so watch it carefully while it cooks and stir often. The pecans soak up the flavors and add a great bite, not to mention protein, iron, and minerals. Piled atop of “dirty rice,” this meal is one hearty, healthy gumbo.
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