Making Roux

A nutty-flavored thickener used in gumbo and several other New Orleans–style dishes.

I recall seeing an episode of Alton Brown where he made a really nice looking brick roux in the oven – anyone tried it? Any other roux making tips (besides “don't burn it!”)?

as nutty as it’s going to taste and it has as much ability to thicken as it’s going to have. Beyond that, the butter takes over and, since oil and water don’t mix, it floats to the top. There is a way to make the...

Do you want the taste of buttermilk in your sauce? How about evaporated milk? Dried? You don’t have to use milk with your roux to make a sauce. Do you have a light stock to make a Veloute? I can’t think of any reason...

I came across some good lump crabmeat over the weekend and already had shrimp in the freezer so I decided to make a gumbo. Everything turned out great but it never really thickened like it should. Can anyone give me advice on how...

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A homey dish made with seitan.

Absolutely! Use those drippings go for the full flavor, but any oil/fat will work. Don’t forget when making gumbo you use flour and oil or lard to make your roux.

Roux has had great food every time I have been there. Both owners, Dan and Chad are committed to making the experience enjoyable. There oysters are always fresh. They have great crawfish during the season. It could be the 2-3...

Eggs and Oysters