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

I'm not sure when I first learned to cook gumbo, but I did pick up a few tips and tricks from many people along the way. I think the person who taught me the most, though, was my stepdad, Scott. When ...

Gumbo is the state cuisine of Louisiana, so on a recent trip to New Orleans, trying as many gumbo recipes as possible was at the top of my must-do list. The flavorful soup, made from meat or shellfish ...

GOLDEN VALLEY, Minn. – Another popular food truck has set up shop in a brick and mortar... New Orleans cooking is the focus of Cajun to Geax, and now, Circle Pines' Bistro la Roux. Tim Glover, Chef ...

Chicken and Sausage Gumbo is a classic Cajun dish that's perfect for celebrating Mardi Gras or any time you crave a hearty ...

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 ...

Under ordinary circumstances, I wouldn’t include a gumbo recipe in this column, especially one that starts by requiring toasting flour in the oven for 40 to 55 minutes. But this major health crisis ...

Remove liquid from tofu by placing an heavy item on it for 1 hour. Once liquid is removed slice in 1/2 inch sticks. 1. In large stock pot, add 5 1/2 cups of water, then add vegan bouillon, add salt, ...