If you're making roux for a meaty gumbo recipe, however (even a seafood ... Neutral-flavored oils are best, though, so save the EVOO for a different purpose. It's also possible to use a blend ...

A dark roux is a must when thinking about gumbos. “The nutty, earthy flavor forms the base of the gumbo,” said Handal. One of the best gumbos I have ever had was that at Gris-Gris, so I knew I ...

Julie from Souper Day in Ashwaubenon shares some tips to making the famous dark roux for creating the perfect gumbo. Watch for details. A roux is basically frying flour in a fat. The fat you ...

Now, it has nothing to do with legumes or lasagna, but you should spend some time with A.O. Scott’s close read of George ...

Journalist Ken Wells told us about researching the origins of gumbo, the uses of bear lard and growing up in Bayou Black.

This classic gumbo combines the smoky depth of andouille sausage with the delicate sweetness of shrimp for a hearty, ...

From Lafayette to Abbeville, Crowley to Opelousas, and all points in between, these are the local South Louisiana restaurants ...

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the flour, stirring often, and cook to a medium-brown roux, about 30 minutes.