Chefs and aficionados alike claim that the roux, made from butter and flour and slow-roasted to dark perfection to thicken the stock, can make - or destroy - a gumbo.
"You have to have a deep, brown, rich roux. You have to cook it a long time, that is the secret," said Mike St. Ledger of Kent Island, a retired chef and gumbo enthusiast, while attending the 10th annual Gumbofest yesterday afternoon at the Annapolis Marriott Waterfront hotel.
Sponsored by the Chesapeake Chefs Association, the Gumbofest gave 13 area chefs a chance to showcase their gumbo...
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