New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required.

A bubbling roux in a pot with a wooden spoon sits on a board - Annick Vanderschelden Photography/Getty Images If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring ...

A basic recipe may never grow old, but the method of cooking it might. For example, black iron kettles have been used for cooking roux for hundreds of years. A microwave oven updates roux-making to ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

This is Genet Hogan's recipe for crawfish etouffee made with her quick-cook roux method. Makes 8 servings Seasoning Mix 1 bay leaf 1 tablespoon parsley flakes 2-1/2 teaspoons Kosher salt 1 teaspoon ...

If you mix equal parts starch and fat, heat the mixture on the stovetop, and keep stirring until it turns into a beautiful, deep brown and takes on a nutty aroma, you'll have cooked the indispensable ...