Word: stockpot
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Dates: during 2000-2009
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...soup can get. To make a gumbo, you start with the roux, a classic French soup base which is used as one of the soup’s two main thickeners. It’s formed by nothing other than flour and butter, burnt together in a large stockpot until it bubbles golden and then rich dark brown, its flavor maturing into a sweet, nutty richness neither of the ingredients alone suggests. Nearly all gumbos have tomatoes, chicken, rice, sausage, and red pepper flakes, and are thickened by okra. Okra is a small, green squash-like vegetable whose sappy secretion...