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

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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 ...

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 ...

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal parts fat (butter or oil) and flour over low heat until thoroughly combined ...

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 ...