Thicken gravy and soup using a roux, which is a mixture of fat and flour. In a traditional gumbo, flour is added to the fat and heated until it reaches a reddish-brown color. It is important to stir while the mixture is browning.
"I couldn't bear the thought of going to the supermarket one day and was determined to come up with something for dinner," writes Susan Dalrymple of Marathon, Florida. "I created this comforting chicken mix, and my husband loved it!"