The bold flavors of wild duck and smoked pork sausage overwhelm your taste buds when you dive into this soul-satisfying bowl of dark Cajun roux-infused Wild Duck Gumbo—a South Louisiana specialty. I’ve heard statistics that support my contention that in Louisiana, more men cook per capita than anywhere else in the country. And that’s not…
Smoked Rabbit Gumbo
When it comes to Cajun roots cooking, my Smoked Rabbit Gumbo is as deep-rooted as it gets. I love how the spicy flavors mingle with the hardwood smoke in the rich meat of rabbit to create a gumbo that will humble even the most experienced Cajun cook. It is an exceptional and memorable dish, and…
Guinea Gumbo
I remember it like it was yesterday: the day, over 30 years ago, that I first tasted a guinea gumbo and was immediately initiated into the colorful world of Cajun cooking. That one deep dark bowlful taught me volumes about a cuisine that has been heralded by many and misunderstood by many more. Our Cajun…
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…