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George Graham's Stories of Cajun Creole Cooking

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How To Make A Dark Cajun Roux: The Story of Rox’s Roux

December 22, 2022 by George Graham 18 Comments

How To Make A Dark Cajun Roux: The Story of Rox’s Roux

If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking.  So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun… 

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Filed Under: Roux-Based, Seasonings, Soup, Stew Tagged With: Cajun roux, dark roux, first you make a roux, Rox's Roux

Pork Chops and Andouille in Roux Gravy

January 10, 2022 by George Graham 7 Comments

Pork Chops and Andouille in Roux Gravy

If fork-tender pork chops cooked down in a deep, dark Cajun roux weren’t good enough, then add the smoke and spice of andouille sausage. Spread it over a mound of Louisiana rice, and now you’re talking the ultimate comfort food. Here in South Louisiana, the winter months are commonly referred to in culinary terms.  At… 

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Filed Under: Meat Tagged With: andouille sausage, Cajun roux recipe, Certified Cajun, Certified Louisiana, Fried pork chops recipe, Rox's Roux, Supreme rice

Pork Sausage in Roux Gravy

September 13, 2021 by George Graham 11 Comments

Pork Sausage in Roux Gravy

You won’t find a rural Cajun lunchroom that doesn’t have sausage and gravy on the steam table. The dark roux gravy clings to the chunks of pork and covers a mound of rice with a thick cloak of goodness. It is simple; it is heavenly. My wife’s grandmother, Mo Mo Eve Fontenot, made this lunchtime… 

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Filed Under: Meat Tagged With: Cajun roux, pork sausage and gravy, roux gravy, Rox's Roux

Cajun Seafood Gumbo

December 14, 2020 by George Graham 21 Comments

Cajun Seafood Gumbo

The very first spoonful of this soul-satisfying brew is the essence of the fall season in Cajun country. With bold flavors of Louisiana seafood (oysters, shrimp, and crab) harvested from nearby Gulf waters and crawfish from inland ponds, it is further intensified with dark roux, smoked sausage, and Cajun spice. It’s gumbo time! One sign… 

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Filed Under: Roux-Based, Seafood Tagged With: Cajun gumbo recipe, first you make a roux, gumbo recipe, How to make a roux, Louisiana Direct Seafood, Louisiana seafood gumbo, Rox's Roux, seafood gumbo

About George Graham

I’ve lived in South Louisiana for all my life. My passion is the rich culinary heritage of Cajun and Creole cooking, and in the pages of Acadiana Table, my mission is to preserve and promote our culture by bringing you the stories and recipes that make it so unique. Read More…

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