Rosie recipes: Smothered shrimp and so much more - The Outer Banks Voice

Rosie recipes: Smothered shrimp and so much more The Outer Banks Voice Most Louisiana recipes begin with, “First you make a roux.” A roux, from the French influence, is a cooked mixture of equal parts flour and fat. Ranging from white to blond to peanut butter-colored to brown, a roux is used as a thickening agent and as ...

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