Roux is a thickening agent, commonly used in soups and sauces, made of equal parts flour and fat. Cajun gumbo will typically call for oil or lard as the fat while Creole gumbos rely on butter. The ...

Étouffée tends to highlight shellfish like shrimp in a roux-based sauce, while gumbo features a wider range of ingredients ...

I use equal parts flour to oil. A dark roux takes time and patience ... or have a potato salad for your Cajun friends. The best thing about gumbo is it can be unique to you and your family ...

heat oil over medium-high heat. Add flour, and use a whisk to slowly stir, making sure to cover the entire bottom of the pan until flour is a chocolate color. Pour roux on top of vegetables in ...

“Porgy’s gumbo is up there with some of the best in the city. It’s one hundred percent made from scratch and cooked low with love. We start with a dark oil-and-flour roux, then slowly ...

ExploreReview: Eclectic barbecue experience awaits at Gene’s in East Lake You can’t rush gumbo. I pictured this roux laboriously prepared, the flour fulminating as the oil got hot enough to ...

Her gumbo is a combination of chicken, andouille sausage, shrimp and blue crab, so you get the best of everything in a bowl of rich and savory roux. The roux is not as dark and thick as you often ...

A drifter dinner series treat, a shockingly good vegetarian bowl, a great gumbo, and more make the cut this month ...

The chicken and andouille gumbo is thick and rich at High Hat Cafe in New Orleans. (Staff photo by Ian McNulty, NOLA.com | The Times-Picayune) Produce is seasonal, blackboard specials show chef ...