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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
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Coast Cooking

Coast Cooking

Creative dishes with the Coast in mind

Coast Cooking: Try oysters in a duck gumbo

February 05, 2016 4:36 PM

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Sophia Myers was an angel among us 4:10

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How this community stepped up after 3 kids were diagnosed with same rare cancer 2:37

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Bozo’s burglar falls on mopped floor, not once, not twice…

He left a big corporation to be his own boss. Now his business is taking off. 1:26

He left a big corporation to be his own boss. Now his business is taking off.

Banned books that shaped American literature 2:08

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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.