The richest, most flavorful soups often start with a roux—a simple mixture of flour and butter that thicken the soup. Sounds easy enough, but if you screw up your roux, you’re probably not going to like the way your soup turns out.
Boudro’s shows you how they prepare their incredible duck and sausage gumbo…a recipe that’s been on the menu since Boudro’s opened in the 1970’s. And yes, the key to this dish is the perfect roux…watch for its color and its consistency… Click here for the recipe.
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