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: Try oysters in a duck gumbo

February 05, 2016 04:36 PM