How to Make Dark Roux for Gumbo - Lauren from Scratch
Follow this step-by-step guide to making gumbo roux from scratch. The dark roux is essential for creating the deep, hearty flavors in traditional Cajun gumbo. With just flour and oil, you can create a base that’s rich and full of authentic Louisiana taste. Check out LaurenFromScratch.com for more traditional New Orleans recipes!
Baked Potato Chowder
INGREDIENTS: • INGREDIENTS • ½ lb bacon, cut in half • 1 tbsp olive oil • 1 small yellow onion, diced • 2 garlic cloves, minced • 2 tbsp flour • 3 c chicken broth + extra • 24 oz petite red potatoes, quartered • 2 carrots, peeled and sliced • ½ c frozen corn • ½ c half and half • 4 oz sharp cheddar cheese, grated • ¼ c sour cream • ½ scant tsp salt, (only if needed) • pepper • chives For the full recipe visit moderncrumb.com and search “baked potato chowder”.
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