Roux is flour and fat cooked together until it reaches a color ranging from a pale golden to dark brown. Roux is often used as a thickener for sauces and soups, and as a flavor booster for stews. To ...

We may receive a commission on purchases made from links. Making a roux is the first step for everything from fettuccine Alfredo or a traditional Croque Madame, to a hearty chicken and andouille gumbo ...

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

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 should ...

Add Yahoo as a preferred source to see more of our stories on Google. gumbo with shrimp - Lauripatterson/Getty Images While roux might sound like a fancy cooking term, it's actually a simple mixture ...

The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...