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

Gumbo is more than just a stew; it’s a journey into the soulful heart of Louisiana cuisine. This dish, with its bold fla ...

There’s nothing quite like a big pot of homemade Chicken & Sausage Gumbo to bring the flavors of Louisiana right into ...

This week’s cooler weather makes it the perfect time to master the art of roux, the foundation of beloved dishes like gumbo, étouffée, and sauce piquante. Making a roux can seem intimidating, but with ...

The point of a roux is to thicken liquids to make gravies, soups, and mother sauces because you can’t just toss flour into a pot of turkey broth—it’ll clump up. To prevent that, melted ...

In Flagstaff, Arizona, there’s a small restaurant that’s doing just that, serving up Cajun flavors with a kick of barbecue in ...

The hypnotic repetition of stirring the blonde then chocolate and ultimately brick-red roux in the bottom of a pot is calming. Once you get gumbo in your system, it does something to your soul. It ...

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