Get the latest Roux recipes from Group Recipes. http://www.grouprecipes.com/tag/roux The secret in making any roux based Gumbo is creating the roux. This can be an intimidating process for some, but it doesn't have to be. I'll walk you through making a perfect roux EVERY time, thereby creating a hassle free base to any Gumbo! http://www.grouprecipes.com/107244/seafood-chicken-and-sausage-gumbo.html Sent to me by e-mail!! http://www.grouprecipes.com/107017/chicken-and-oyster-gumbo-christmas-gumbo.html These are thin, chewy brownies with three "shots" of extra flavour in them - one of Kahlua, one of espresso, and a healthy addition of "chocolate shot" - the pure chocolate sprinkles you get in higher-end ice cream places and bakeries! The "roux-like" method of making the dough appealed to me - I found it on Vegweb and used it as my base. http://www.grouprecipes.com/91453/triple---shot-brownies.html A velvety, luxurious puree of fresh carrots and a rich, fragrant curry cream is accented by robust ginger and sweet cinnamon http://www.grouprecipes.com/90043/curried-carrot-ginger-soup.html Eating vegetarian was never easier, or tastier! A delicious alternative to meat pot pies, these individually-sized pastries hold a creamy filling of soy protein, chestnuts, carrot and green beans. The buckwheat crust adds a great flavour to the mix! http://www.grouprecipes.com/83285/chickenless-chestnut-pot-pie.html A thickening agent for sauces, soups and stews http://www.grouprecipes.com/82927/light-roux.html My favorite way of making roux http://www.grouprecipes.com/62208/roux-for-etouffee-sauce-or-gumbo.html Wonderful, deliciously different soup http://www.grouprecipes.com/55373/creole-artichoke-bisque.html Deliciously different http://www.grouprecipes.com/55235/cream-of-cashew-soup.html This recipe is a great classic version of a Cajun favorite. Goes great with hot rice. Add a little Louisiana hot sauce or Tabasco when serving for an extra little kick. For the more adventurous, add more cayenne. Remember when tasting for the hotness of cayenne, wait a few seconds after tasting to get the full effect. Then add if you need more. http://www.grouprecipes.com/30767/chicken-and-sausage-gumbo.html