The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made…
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your…
Pure Vegetable Soup
Ok, I’ll admit it: I grew up eating vegetable soup out of a can and at the time, I liked it. You know the kind I’m talking about—the alphabet noodle kind. I’m not proud of it and as I grew into adulthood, I came to realize how disgusting the tin can taste of that mushy…
Heirloom Tomato Soup
You say tomato, I say soup. It goes without saying that a steaming hot bowl of tomato soup is the ultimate comfort food. You know exactly what I mean–it feels warm and cozy just like that old pair of fur-lined slippers you refuse to throw out (c’mon, admit it). Tomato soup is quite good right…
The Long, Hot Simmer: Soulful Chicken Soup
Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water…
Cream of Cauliflower, Garlic and Fennel Soup with Goat Cheese Crouton
Hot summer days are quickly descending upon us and experience tells us all that, from a culinary heading, we should be moving into the season of freshly prepared, light, and healthy dishes. However, Louisiana cooks don’t seem to follow conventional wisdom. This time of year, you are just as likely to see a hearty etouffée or…
Shrimp and Okra Gumbo
Just last week I was telling a good friend that I had plans to make a shrimp and okra gumbo for the weekend. Without hesitation, she asked, “Cajun gumbo or Creole gumbo?” Oh, here I go again. After a 10-minute explanation, I could see my friend regretted even asking the question. But, it is a…
Rox’s Roux
Making a dark Cajun roux from scratch is a dying art. Not too many years ago, there wasn’t a Cajun or Creole household in South Louisiana that didn’t have the unmistakably intense aroma of a dark roux, in all its glory, wafting through the kitchen. Home cooks were taught basic roux-making skills early on, and…
Oysters Voisin Bisque
As an ingredient in my Oysters Voisin Bisque, oysters are a contrast. They are as strong and impenetrable as they are gentle and delicate. Much like the late Mike Voisin from Terrebonne Parish. Up until his untimely passing, this great man was the champion of Louisiana’s oyster fishermen and a stalwart leader in the Louisiana…
Gumbo Z’herbes – A Religious Experience
As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes being an example. In the predominantly Catholic region of Acadiana, meat is consumed sparingly during the Lenten season leading up to Easter and this “gumbo of herbs” has become an alternative usually served on Good Friday. The…