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 ...

When cooking with spices, you can heat (or bloom) them in a fat first to coax out much more of their flavor and create an ...

Shrimp Étouffée is Classic New Orleans at its best. It’s perfect for anytime with spicy shrimp cooked in a delicious roux-based sauce. Shrimp Étouffée is one of my favorite dishes to serve at an ...

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 ...

Getting your Trinity Audio player ready... If you turn to the section on “sauce” in the great French dictionary or bible of classic French cuisine, “Larousse Gastronomique” (Crown, 1988), there’s a ...