New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required.

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 ...

When I think about what my South tastes like, it’s gumbo, a staple in Cajun cuisine. And the key to a good gumbo is the roux. Roux is a thickening agent used in many dishes like soup, stew and gravy.

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS (WGNO) — New Orleans has always ...

I 'M the sort of guy who'll accept an invite to eat gumbo from just about anybody, no matter what kind of shenanigans they've got in mind. But I never expected to get such an invite from the American ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. LAFAYETTE, La. (KLFY) – Like many cajun and ...

Gumbo is the state cuisine of Louisiana, so on a recent trip to New Orleans, trying as many gumbo recipes as possible was at the top of my must-do list. The flavorful soup, made from meat or shellfish ...

Here’s what I learned from Aunt Sharon. Start by seasoning boneless chicken thighs with a punchy, savory blend of paprika, black pepper, garlic powder, mustard powder, and cayenne. Cook the thighs on ...

A dark roux, country style chicken and andouille gumbo from Brocato's Catering in New Orleans. No dish in New Orleans is more Creole than gumbo. And, appropriately enough for that Creole identity, ...