According to Chabert: "The roux is the backbone of the gumbo!" A roux is a cooked mixture of flour and fat which can thicken a watery, liquid-heavy dish and give it more density and weight.

A roux, which consists of half flour and half fat, can be temperamental, needy, and a bit of a prima donna. Without constant attention, it can easily burn or become lumpy and bumpy, neither of ...