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 ...

Traditional gumbo features a deep nutty gravy, which is a direct result of how long you cook the roux that you use to thicken ...

Slowly pour separated liquid into a liquid measuring cup; discard separated fat. Add turkey or chicken stock to liquid as needed to equal 2 cups total turkey liquid. Set aside until ready to use. Melt ...

Add Yahoo as a preferred source to see more of our stories on Google. gumbo with shrimp - Lauripatterson/Getty Images While roux might sound like a fancy cooking term, it's actually a simple mixture ...

Making a good roux is the starting point for numerous dishes, from continental classics that use French sauces such as ...

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal ...

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 ...