A mouthwatering bowl of gumbo is not just an iconic dish, but an invitation to learn about the foodways of Louisiana. Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky ...

The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...

With a classic Cajun spice mix, a deeply-flavorful brown roux, and tofu, black-eyed peas, and mushrooms, our vegetarian gumbo ...

Chef Nancy Schneider says the trick to a good gumbo is making the roux, which is the thickening agent. (Larry Crowe) Q. I love gumbo but need a good, authentic recipe. Do you have one? -- Mel and Les, ...

The soul of a great gumbo lies in its roux—a rich, nutty blend of flour and fat that sets the tone for flavor, texture, and color. From stovetop patience to oven shortcuts and even store-bought ...

The temperature is dropping, and it’s the time of year when Drew Brees is throwing touchdowns. For New Iberia, La., resident Alcee Bayard, this means one thing: “It’s gumbo-cooking weather.” Bayard is ...

Adding cooked chicken to the gumbo, which was made in a microwave oven. (Photo by David Grunfeld / Nola.com / The Times-Picayune) The first person I ever saw make a roux was a guy who grew up in ...