New Orleans chefs share the easier, hands-off oven method for making rich, deeply flavored roux—no nonstop stirring required.

The ability to make a good roux can make or break a chef. The instrumental cooking technique, which involves combining equal parts fat (butter or oil) and flour over low heat until thoroughly combined ...

Making roux on the stovetop takes at least 45 minutes of continuous cooking and stirring, and my arm gets tired. Every year, I make turkey gumbo with my leftover Thanksgiving bird, and every year I ...

Adding cooked chicken to the gumbo, which was made in a microwave oven. (Photo by David Grunfeld / Nola.com / The Times-Picayune) The first person I ever saw make a roux was a guy who grew up in ...