Gumbo can be made so many different ways and books have been written about the different combinations. However, this Chicken Gumbo is one of my favorite versions as it is smoky and dark. The flavor needs time to develop, so don’t try and rush it. The slower it cooks the better it will be.
Continue reading “Smoky Cajun Chicken and Sausage Gumbo Recipe”A roux is the fundamental base for many Continental classic sauces and is essential in Cajun and Creole cooking. It is a wonderful way to thicken a sauce and is easy to make.
Continue reading “Types of Roux: From White to Dark”
This fish and rice is a fantastic one pot meal. It’s not difficult to throw together and can feed a fairly large group. It’s packed with flavor, and has a nice soft spicy flavor.
Continue reading “Spicy Cajun Fish Recipe-Easy One-Pot Meal”
A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.
Continue reading “Authentic Cajun Catfish Couvillion: A Step-by-Step Guide”
Here’s a really easy Chicken Jambalaya to throw together when you come home late. It’s really good and great for lunch the next day. It’s worth searching for the medium grain rice, as it does give it a more creamy texture.
Continue reading “Smoky Chicken Jambalaya-Taste of Louisiana”
When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.
Continue reading “Creole Jambalaya Recipe with Chicken and Sausage”