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

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

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When you’re making a roux, you are combining butter and flour to thicken sauces and create deliciously rich consistencies.

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For me, Louisiana is the culinary mecca of the United States. The abundance of fresh seafood and vegetables, the regional sausages and smoked meats, the generous — or rather, aggressive — use of ...