“First, you make a roux.” That’s how some of the most iconic Cajun and Creole recipes begin—with a roux. A good roux is the foundation for dishes like gumbo, étouffée, and sauce piquante. Roux is simply a cooked mixture of equal parts flour and fat (usually vegetable oil, butter, or bacon drippings) that is used as a thickening agent and imparts incredible flavor to our favorite recipes.
