Making a rich chocolate gluten-free roux for gumbo is easier than you think. As long as you follow my oven method which ...

'First you make a roux' opens the door to gumbo as well as Creole and Cajun cooking. (The Times-Picayune Archive) It's time to talk about roux. This is hard for me. Unlike many people in South ...

The most important ingredients in gumbo? Patience and love. Oh sure, it requires a good roux, but the only way to get a good roux is a generous supply of patience. You don't want to rush the flour ...

You don't want to rue making the roux for your gumbo with the wrong type of fat. So will oil or butter be the better bet? Mashed decided to ask an expert.

Ultra-dark and hot Bayou in Alhambra makes "blackwater" gumbo, based on an ultra-dark roux made by frying flour in chicken and andouille sausage grease.

Zin Restaurant chef Jeff Mall created this gumbo dish using rice as a garnish, Wednesday Feb. 1, 2012 in Healdsburg. (Kent Porter / Press Democrat) 2012 Key to gumbo is the roux JOHN BECK FOR THE ...

My grandparents buy roux in a jar, and the finished product tastes great. Add cold roux to hot stock (or vice versa) and whisk it in until there are no lumps. Next, add your chosen spice mix.

Roux in the gumbo should be one of the most inviolate. The rest of life, and the gumbo ingredients, should be left to personal interpretation. The gumbo pot is a unifying place.

Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I complain about stirring the roux. Roux is not difficult to make: Combine equal amounts of fat and flour, whisk ...