Winter is here, and it’s time to get cooking! From light roux to dark, here’s a quick guide to mastering the 9 stages of roux ...

While roux might sound like a fancy cooking term, it's actually a simple mixture of fat and flour used to thicken sauces, gravies, and, yes, gumbo. While roux is used in classic French cuisine, it ...

Louisiana Chef Cory Bahr is a Food Network "Chopped!" champion and previous Louisiana Seafood who beat Bobby Flay with duck ...

When I think about what my South tastes like, it’s gumbo, a staple in Cajun cuisine. And the key to a good gumbo is the roux. Roux is a thickening agent used in many dishes like soup, stew and gravy.

Gumbo is a mainstay of Creole and Cajun kitchens across Louisiana. In this recipe from chef Dominick Lee, chicken thighs and ...

I'm not sure when I first learned to cook gumbo, but I did pick up a few tips and tricks from many people along the way. I think the person who taught me the most, though, was my stepdad, Scott. When ...

We may receive a commission on purchases made from links. Gumbo is an undeniable home cooking classic, and a simple (yet remarkably complex flavor-wise) dish that's a great option for entertaining and ...

A dark roux, country style chicken and andouille gumbo from Brocato's Catering in New Orleans. No dish in New Orleans is more Creole than gumbo. And, appropriately enough for that Creole identity, ...

I 'M the sort of guy who'll accept an invite to eat gumbo from just about anybody, no matter what kind of shenanigans they've got in mind. But I never expected to get such an invite from the American ...

Here’s what I learned from Aunt Sharon. Start by seasoning boneless chicken thighs with a punchy, savory blend of paprika, black pepper, garlic powder, mustard powder, and cayenne. Cook the thighs on ...