If you've ever watched a cooking show, you've probably seen someone make a roux or a slurry. They seem quite similar, so just ...

In a 7-quart or larger pot, add olive oil and flour to make roux. Stir frequently over a medium-low flame until it darkens to ...

So, if you have a couple of pounds of smoked sausage, gumbo is a great way to use them ... In a 7-quart or larger pot, add olive oil and flour to make roux. Stir frequently over a medium-low ...

Instead of spending Black Friday shopping, Johnson would spend it collecting the unwanted turkey carcasses from people he ...

The roux is hearty and peppery but still light, in the Creole gumbo style, all thick with crab ... restaurants use the service Goldbelly) can make these gumbos pricey propositions, at $90 each.

I can whip up a homemade roux for gumbo without breaking a sweat and bake delicious cookies that disappear in seconds. Yet, when it comes to making pies—my absolute favorite dessert—I freeze ...

says there's one crucial difference between turkey bone gumbo and other gumbos. Instead of beginning with a roux, to which the broth is later added, Johnson says you make the broth first and add ...

He collects post-Thanksgiving turkey carcasses to make stock ... Long-cooked roux loses most of its thickening power, so the gumbo is more like soup than chunky stew. Most people serve gumbo ...