What exactly is the purpose of roux in a gumbo or stew? And how about those prepared roux mixes? Louisiana Life’s longtime food columnist and genius in the kitchen as well Stanley Dry ponders these question and others with Errol…
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About Our Host:
Executive Editor, New Orleans Magazine & Louisiana Life Magazine
Errol Laborde holds a Ph.D. in political science from the University of New Orleans and is the Editor in Chief of Renaissance Publishing. In that capacity he serves as Editor/Associate Publisher of New Orleans Magazine and Editor/ Publisher of Louisiana Life Magazine. Errol is also a producer and a regular panelist on Informed Sources, a weekly news discussion program broadcast on public television station WYES-TV, Channel 12. Errol is a three-time winner of the Alex Waller Award, the highest award given in print journalism by the New Orleans Press Club. Errol’s most recent books are "Krewe: The Early Carnival from Comus to Zulu" and "Marched the Day God," a history of the Rex organization. In his free time he enjoys playing tennis and traveling with his wife Peggy to anywhere they can get away to, but some of his favorite spots are the Caribbean and historic locations around Louisiana. You can reach Errol at (504) 830-7235 or email@example.com.