Preheat oven to 375 degrees. On a cookie sheet, place 3-4 cups all-purpose flour keeping 1 inch away from the sides of the pan. Place in the pan in the oven. Make sure and stir every 30 minutes. If ...

While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine, it ...

Here are a few roux pointers to consider for today’s gumbo recipe from Chef Emeril Lagasse: Roux starts with 1:1 ratio of flour and oil. A roux goes through different cooking stages, and what you are ...

This recipe comes from food blogger and Louisiana native Genet Hogan. Quick Cook Roux 1 cup canola oil 1 cup all-purpose flour In a large heavy skillet, preferable cast iron, heat the oil over high ...

Louisiana Chef Cory Bahr is a Food Network "Chopped!" champion and previous Louisiana Seafood who beat Bobby Flay with duck ...

Adding cooked chicken to the gumbo, which was made in a microwave oven. (Photo by David Grunfeld / Nola.com / The Times-Picayune) The first person I ever saw make a roux was a guy who grew up in ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

A basic recipe may never grow old, but the method of cooking it might. For example, black iron kettles have been used for cooking roux for hundreds of years. A microwave oven updates roux-making to ...

Cooked roux icing has gone from being my nemesis to being my best friend. I just had to beat it a while and show it who’s boss. Also known as gravy icing, ermine frosting, boiled-milk frosting or ...

A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...