First you make a roux…

Those words were ingrained in me as I grew up, watching my mom and my grandparents cook gumbo, red beans and rice, other Cajun deliciosities. It was simple: flour and oil of equal portions, on medium-high heat. Stir until golden brown, and it starts to get thick. Never step away from a roux. It’s yourContinue reading “First you make a roux…”