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

Gumbo, a soupy stew native to Louisiana, is a staple of both Cajun and Creole cooking. It has this in common with jambalaya, but what differentiates the two is the fact that gumbo is thickened with ...

Every time Taylor publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...

If you're visiting New Orleans, it's well known that eating a hot, hearty Creole gumbo should be on your itinerary. There are lots of little ways in which gumbos can be different from each other, but ...

We may receive a commission on purchases made from links. Making a roux is the first step for everything from fettuccine Alfredo or a traditional Croque Madame, to a hearty chicken and andouille gumbo ...

“The perfect thickness where a soup coats the mouth can really make or break the overall experience,” says Ian Rough, ...

Here’s what I learned from Aunt Sharon. Start by seasoning boneless chicken thighs with a punchy, savory blend of paprika, black pepper, garlic powder, mustard powder, and cayenne. Cook the thighs on ...