In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.

Deer hunting: How to make the best venison stew you've probably ever eaten 'This deer was ginormous ... equal amount of cooked duck meat. For seafood gumbo, omit the chicken and add 1 pound ...

Filé, a spice made of ground sassafras leaves, is used as a thickening agent in gumbo and has roots in Native American culture. Ultimately, this stew made of meat, seafood, and vegetables acts as ...