Rox’s Roux Sampling – The Fresh Market – Saturday, Dec. 14 from 11-1pm in Mandeville, LA
Meet Roxanne Graham and sample a delicious gumbo made with Rox’s Roux. She’ll be at The Fresh Market store at 1816 N Causeway Blvd, Mandeville, LA from 11am to 1pm on Sat. Dec 14. And if you can’t make it, be sure to stock up on Rox’s Roux by visiting Acadiana Table and our online…
Dirty Rice Stuffed Onions
An iconic side dish of Cajun cuisine is rice dressing, commonly referred to as dirty rice, made from a Cajun recipe featuring seasoning and spices along with pork liver. You won’t see a meat-and-three plate lunch without a scoop of the stuff--it’s practically a food group in Acadiana. Here in … [Read More...]
Speckled Butter Bean, Okra, and Lamb Soup
This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out. Beef, … [Read More...]
Sweet Potato Bread
Moist and flavorful with a slight sweetness, this Sweet Potato Bread is the perfect breakfast bread or afternoon treat. With a slather of sweet potato butter, it delivers a wallop of fall flavor. And the best part is how quick and convenient it is. When it comes to baking, I will almost … [Read More...]
Crawfish and Pumpkin Bisque
This hearty Crawfish and Pumpkin Bisque defines the fall season in Acadiana for me and represents the best of rural farm-to-table sourcing. Combining the sweet tail meat of crawfish and fresh seasonal corn cut from the cob, it is certainly a winning combination. But, when you introduce pumpkin … [Read More...]
Baked Oysters with Collards and Cajun Hollandaise
With this Baked Oysters with Collards and Cajun Hollandaise, the salty Gulf oyster hides underneath cloaked in a Rockefeller type covering of bacon-infused greens and a spicy hollandaise for a perfect one-bite dish that will send you back for more. Another dozen, please. If you've never been … [Read More...]
Crabmeat-Stuffed Artichoke
When I saw the large artichokes stacked high at the produce stand, I knew in an instant that crabmeat-stuffed artichoke would be the perfect dish for my Sunday football party. It was time to get stuffing. Though hardly Cajun, globe artichokes are actually a cultivated variety of thistle. … [Read More...]
How To Make A Roux with Roxanne Graham
In this quick video, watch Roxanne make a dark Cajun roux and find out all about her Rox's Roux in a jar. … [Read More...]
Mushroom Soup
Rich, intense flavors explode in your mouth with my Mushroom Soup recipe. As a side dish or soup entrée, this one delivers a wallop of taste. It goes without saying that I’m a meat-lover, but from time to time, my wife requests an all-vegetable dinner. Okay, I’m in. But with bold and meaty … [Read More...]
Meatball Fricassée – A Classic Roux-Based Recipe
Roux season is in full bloom and the recipe cards and files are coming out of summer hiding. This old-school Cajun recipe for meatball fricassée is one of my favorites and is seen often across the rural culinary landscape of South Louisiana. Deep, dark and full of bold roux-based flavor, this is a … [Read More...]
Chicken Wings with Alabama White Sauce and Grilled Peaches
These chicken wings fly deep into the South where the smokehouse infuses dark hickory flavor, and the BBQ sauce lightens it up with a tangy balance. Spicy and full of chicken flavor, these wings have a smoky finish, and when slathered with a vinegary sauce and paired with grilled peaches, it just … [Read More...]
Tastemonials: Our Customers Talk About Rox’s Roux.
Click through and check out our Tastemonials and discover the secret to the deep, dark, rich flavor of Cajun cooking—Rox's Roux. https://youtu.be/_mOPbCEMxMw Buy it at local retailers or buy it online at our website. … [Read More...]
Louisiana Shrimp and Roasted Corn Grits
With Cajun spice and a buttery taste, this Louisiana Shrimp and Roasted Corn Grits elevates plain ol’ shrimp and grits to an art form. With a blast of heat and a burst of flavor it fires on all cylinders. Shrimp and grits. I’ve been dreaming of shrimp and grits. Not sure why. It’s not even … [Read More...]
Country-Style Ribs With Bourbon BBQ Sauce: Labor Day Recipe Redux
These Country-Style Ribs are bathed in flavor; to be exact, they’re rubbed, marinated, charred, baked, braised, glazed, and grilled. And when slathered with my Bourbon BBQ Sauce, these fall-off-the-bone ribs are the best of all worlds. It’s Labor Day and time for one last summer holiday … [Read More...]
Fried Grouper Tacos
Fried Grouper Tacos are a tasty alternative to a standard grouper sandwich. I especially liked the crunch of the batter, the tang of the sauce against the soft flour tortilla, and the sweet mango salsa. But why fried? First off, my wife would argue that grilling the fish would be a better, … [Read More...]
Black Bean Soup
I’ve had a lifelong Latin love affair with frijoles negros (black beans)—a dark and mysterious recipe that I just can’t get enough of. And once you’ve loaded a spoonful of my steaming hot Black Bean Soup topped with a cold dollop of sour cream and a sprinkle of red onions and chopped cilantro, … [Read More...]