Roux, a combination of flour and oil or butter, is often used as a base for many sauces, to thicken stews, make gravy, and add a nutty, toasted flavor to dishes like gumbo. If you're short on time or ...

This recipe comes from food blogger and Louisiana native Genet Hogan. Quick Cook Roux 1 cup canola oil 1 cup all-purpose flour In a large heavy skillet, preferable cast iron, heat the oil over high ...

One of chef Paul Prudhomme's lesser-known contributions to modern cooking culture is his quick-cook method of making roux. Dave Walker demonstrates how to make roux over high heat in about 10 minutes, ...

For me, Louisiana is the culinary mecca of the United States. The abundance of fresh seafood and vegetables, the regional sausages and smoked meats, the generous — or rather, aggressive — use of ...