Spring - Klein Edition | May 2022







Dark roux gumbo ($12): This chicken and sausage gumbo is made with a dark roux base and served with white rice.

TheOriginal GumboPot Pie ($13.50): A akey homemade pie crust is lled with chicken and shrimp gumbo.


Fried alligator ($12.50): Alligator tail meat is battered and deep fried and paired with a house dipping sauce.

Fried shrimppo’boy ($18): French bread is stued with fried shrimp, cheese, coleslaw, jalapenomayo andmustard and drizzled in sugar cane glaze. (Photos courtesy House of Roux)

Abbey Herbert and Cody Nicholson opened House of Roux in May 2021.

House of Roux 317 Gentry St., Ste. D1, Spring 346-351-1099 www.houseofroux.com Hours: Wed.-Sun. 11 a.m.-5 p.m., closed Mon.-Tue. should be continuously mixed as it simmers and will pu up when ready. Brown/dark roux: A brown roux is caramelized in the pan a little longer than a light roux, while a dark roux is cooked even longer. SOURCE: THE FOOD NETWORK WEBSITE COMMUNITY IMPACT NEWSPAPER KNOWYOUR ROUX A roux is a mix of fat and our that can be used as the base for many dishes such as gumbo. Light/blonde/white roux: A light roux

House of Roux Eatery oers authentic Louisiana fare in Old Town Spring W hen Abbey Herbert moved from Acadia Parish, Louisiana, to duo runs the restaurant together, Herbert cooks, while Nicholson handles the business side. According to Herbert, most

Herbert said. “Acadiana, Acadia Parish, even into Lafayette and all those surrounding areas—[those are] some of the best home cooks you’ll nd ... I’d say in the world.” Nicholson said he is proud he and Herbert were able to open the restaurant, but the biggest chal- lenge has been nding sta. The couple each has a full-time job that they work on top of running House of Roux. “We ran a restaurant for almost a solid year by ourselves, and that was very dicult,” Nicholson said. Recently, they were able to hire additional help in the kitchen, Nicholson said, and in early June, the couple plans to open a second House of Roux location in Conroe.

Houston in 2019, she was not sure if she would ever nd the Cajun food she had grown up eating, she said. So instead of continuing the search, she and boyfriend Cody Nicholson decided to make it themselves. Herbert and Nicholson opened House of Roux in May 2021. Located in Old Town Spring, the restaurant serves authentic Cajun cuisine, such as gumbo and boudin as well as alligator, crawsh and New Orleans’ famous Cafe du Monde coee. The menu boasts a selection of Herbert’s family recipes, some of which were passed down from Her- bert’s great-grandmother. While the

Houston-area Cajun restaurants serve New Orleans cuisine as opposed to the food she grew up eating. “There’s no tomato in gumbo where I’m from,” she said. “A lighter roux or gumbo that has okra, ... it’s not bad; it’s just not traditional where I’m from.” Instead, House of Roux uses a “dark roux” base for some of its meals, which Hebert said can take up to four hours to make at the restaurant’s quantity. “I think that’s a big part of what we are doing here is showing there’s dierent sides to Louisiana,”



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