Roux, made from browned flour and fat, is an essential ingredient in Cajun and Creole cooking. Chef Allison Davis demonstrates how to make roux for gumbo. Janet Patton The Lexington Herald-Leader
Roux, made from browned flour and fat, is an essential ingredient in Cajun and Creole cooking. Chef Allison Davis demonstrates how to make roux for gumbo. Janet Patton The Lexington Herald-Leader
Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Coast Cooking

February 05, 2016 4:36 PM

Coast Cooking: Try oysters in a duck gumbo

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About Coast Cooking

Coast Cooking is written by Julian Brunt, who comes from a family with deep Southern roots. He is a food writer and photographer with regular columns in the Sun Herald, Mississippi Magazine, South Mississippi Magazine, eat.drink.Mississippi Magazine and See South Mississippi Magazine.

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