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

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 ...

Getting your Trinity Audio player ready... BATON ROUGE, La. — Gumbo is one of those dishes that everyone has an opinion on. Dark and stewlike is best, says one cook, while another, who may be a close ...

A roux by any other name is still a roux, but maybe that other name should be “fat and flour paste thickener,” because the fancy French name seems to put people off. This is part of The Grown Up ...