#Roux Recipes

Cheesy Scalloped Potatoes With Bacon In The Smoker Recipe

Cheesy Scalloped Potatoes with Bacon in the Smoker

By Andy Anderson !
I love scalloped potatoes… What’s not to love about potatoes and cheese? And with the addition...
Creole Stuffed Eggplant Soup Recipe

Creole Stuffed Eggplant Soup

By Donna Graffagnino
It took three famous chefs to come up with this recipe, yet I still had to...
Delicious Louisiana Gumbo Recipe

Delicious Louisiana Gumbo

By Amy Herald
This is so good stuff! All from scratch! No Zatarain's here! You can use any combination...
First You Have A Roux Recipe

First you "have" a Roux

By David Kuhlmann
Roux can be many different colors depending on what you are putting it in. The darkest...
Hungarian Green Beans With Creamy Roux Onion Sauce Recipe

Hungarian Green Beans with creamy roux onion sauce

By Deb Crane
These green beans, with the creamy, sweet and sour onion sauce are wonderful! We had a...
Crawfish Etouffee - Louisiana's Best Recipe

Crawfish Etouffee - Louisiana's Best

By Donna Graffagnino
This traditional New Orleans recipe was handed down by my mother. Made from scratch, the simplicity...
Mr. Pete's Southern Shrimp & Cheesy Grits Recipe

Mr. Pete's Southern Shrimp & Cheesy Grits

By Mr. Pete !
This is the recipe that brought me here to JAP. Thanks to a fellow foodie, she...
Roux Recipe


By Michelle Hickey
Cajun cooking 101 ~ in order to make gumbo or etouffee you must know how to...
Roux Recipe


By Gregory Perry
The mainstay of a lot of Cajun dishes. I like making more of this, put it in...
Roux Even You Can Do Recipe

Roux Even You Can Do

By kelly mitchell
There are two myths about roux to rid yourself of forever: 1) It is a skill only...
Seafood Stew (alligator & Shrimp In This Case) Recipe

Seafood Stew (Alligator & Shrimp in This Case)

By Donna Graffagnino
Oh Boy, Oh Boy, Oh Boy! Talk about wantin' to Slap Somebody! This is so dang...
Two-day Crockpot Roast Stew Recipe

Two-Day Crockpot Roast Stew

By Evelyn Tynes
A really homey, comforting, tender beef stew that I'm happy to share with the Pinch community....