Don’t Ruin Your Roux

Poppy Tooker, author of the Crescent City Farmers Market Cookbook, says that when you’re making a dark Louisiana roux, it’s crucial that you add the seasoning vegetables in the right order or else you’ll end up lightening the roux and diminishing the flavor. First add your onions so they release their juices and caramelize, then add the celery and bell pepper.

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