Chef Lou from Boise's Westside Drive-In teaches people how to make his shrimp gumbo at home.

This is the New Orleans style of cooking, a Cajun mirepoix. Then you take that roux and you gotta brown it. That’s butter and flour together, it’s used as a thickener. The basis of all this ...

(Staff photo by Ian McNulty, NOLA.com | The Times-Picayune) In the midst of it, Avelar added trinity to the burnished brown roux for his shrimp étouffée, and was soon handing out samples of this ...

ladled out a bowl from a simmering tureen. The gumbo had a light brown roux, a lot of chicken cooked down to tender shreds and a flicker of pepper spice from the sausage. It’s not exactly home ...

Both Julia Child and Ina Garten have their takes on the classic beef bourguignon, but each recipe is slightly different, highlighting each chef's cooking style.

Craving New Orleans flavors? This new Sarasota restaurant serves up the best po’ boys, fried chicken, gumbo, muffuletta — and ...

Bariatric surgery is safe and induces substantial weight loss that reduces the need for diabetes medications, a Monash ...

Featuring golden-brown bread around savory slices of melted American (or pepper jack, or swiss, or brie) cheese, the buttery ...

Brown the sausage. In a separate skillet on medium ... Add veggies, parsley, garlic and roux to the pot and stir well. Bring to a boil over medium heat and boil for 5-7 minutes, or until the ...

Tightly fold the edges of the large tortilla toward the center, creating pleats. Heat a little bit of oil in a skillet over medium-high heat. Carefully flip tortilla onto the hot skillet, folds down.