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 along with curry powder and cane molasses,…
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 flavors, my…
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, you’ll become a Latin…
Potato and Brussels Soup
Potato soup is friendly and familiar—just like that old high-school BFF that visits once a year. The recipe has become a comfortable (and predictable) interpretation of a thick and creamy bowl of pulverized potatoes loaded up with cheese. And yes, I love it as much as you do. But with my Potato and Brussels Soup…
Asparagus Soup
The delicate flavor of asparagus makes a bold statement when cooked down into a soul-satisfying bowl of Asparagus Soup. It’s a fresh taste of spring in a bowl. Asparagus is a mainstay in my kitchen, and I use it in so many creative ways. Roasted, grilled, and steamed are obvious, but when we stumbled upon…
Potato and Broccoli Soup
This Potato and Broccoli Soup is easy, cheesy, creamy, dreamy, and just about the most delicious bowl around. If you’ve ever made mashed potatoes, you’re half way to one of the tastiest soups. All we’re doing here is adding aromatics, spices, chicken stock, and cream, oh, and broccoli. Yeah, it’s the fresh florets of broccoli…
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…