According to Alton Brown, making roux in the oven is easy. Weigh out equal parts of flour and oil by mass (he uses four ounces of each to make his gumbo), whisk it together in a 5-quart Dutch oven ...

Experience the vibrant, hearty flavors of this authentic Shrimp Gumbo, a recipe that combines rich spices, smoky sausage, and tender shrimp in a luscious roux-based broth. Perfect for cozy ...

A proper gumbo — thick, rich, affirming of hunger and soul — calls for a proper roux, the mix of toasted flour and fat that gives the stew a backbone. But a dedication to roux, in theory, used ...

A beurre manié is similar to a roux, but different in that both raw ... While it may be a little time-consuming, as Alton Brown notes, a better and more authentic lobster bisque can be enjoyed ...

Lettuce leaves will absorb the extra oil." Sometimes people put fatty meats, such as chicken or sausage, to brown directly in the roux before adding stock or water, Addie Fields points out.