"First, you make a roux." It's such a common opening line in recipes from south Louisiana that it's become a catchphrase. You find the words emblazoned on kitchen towels, sweatshirts, and even ...

Without a good, rich roux — the key component of the perfect gumbo — the dish is a dud. You can cook this fat-and-flour combination that's used as a thickener in everything from sauces to stews to ...

The deep and rich flavor dimensions of Cajun dishes like gumbo and jambalaya rely on a mixture of flour and fat (usually oil) that’s slowly cooked with constant stirring until it takes on a dark ...

Lafayette's latest farm-to-table restaurant Dark Roux opened its doors this morning in the former Brick & Spoon location on Kaliste Saloom Road. The restaurant will focus on serving local foods that ...

Dark Roux is almost always up to something new, due in part to its local ingredient philosophy. The menu must change almost daily as ingredients become available and others become scarce. But the ...

LAFAYETTE, La. (KLFY)- After three years of business, Dark Roux announced that it will close its doors at the end of the year. The local restaurant on Kaliste Saloom Road marketed its menu as ...

A rose is a rose is a rose, right? Not so for gumbo, which happens to be Colin Mallet’s favorite dish from his home state of Louisiana. While there are probably as many versions of this soup/stew as ...

Add Yahoo as a preferred source to see more of our stories on Google. Without a good, rich roux — the key component of the perfect gumbo — the dish is a dud. You can cook this fat-and-flour ...