"Delicious! My dad's side of the family is all Cajun, so whenever we went to visit them I got to enjoy their gumbo. This turned out just like I remember!" – JessicaD
Roux (pronounced "roo") is a thickening agent for soups and sauces with roots dating back more than 300 years in French cuisine.
See how to make this simple Cajun-style stew made with bacon, andouille sausage, and shredded cooked chicken breast in a savory gravy.
"Delicious chicken gumbo with a tomato base. Serve over hot cooked rice and sprinkle with filé powder, if desired." – SMFLRN