I find the oven method to be superior when making a dark roux for gluten-free gumbo and other Cajun and Creole specialties. [feast_advanced_jump_to] Thoroughly stir the flour and oil together ...

In this dish, the spicy Creole sauce is built on the Cajun flavor "trinity" — onion ... but most recipes start with a deliciously dark roux, which thickens the stew (often with an assist ...

Two to three hours away to the northwest, Lafayette, Louisiana, is known as the capital of Cajun cuisine, where the gumbo starts with a dark, longer-cooking roux and is typically made with smoked ...