It is the dark roux and the delicious homemade seafood stock that turn this rich and flavorful Creole classic into a 5-Star meal. Serve over steamed white rice with a crisp chilled salad and crunchy French bread.

Are you tired of the boring flavor of prepared stock? Canned stocks often have a metallic taste and boxed stocks can taste like cardboard. Homemade stock requires little active cooking time but produce a huge amount of flavor.

This classic Creole dish can go from simple to elegant by just changing your table setting!

Making a real Louisiana Roux takes a bit of time, but is well worth it. Use a well seasoned cast iron skillet for best results!