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09/12/2012
Chicken and Sausage Gumbo
During cooking, okra exudes a thick liquid that gives this hearty Cajun stew a sumptuous, silky texture; a little filé powder, made from dried sassafras leaves, further thickens and enriches it. But the backbone of this gumbo, and the source of its smoky flavor, is the roux made by toasting flour in hot oil until it is a deep red-brown.
Issue #150
09/26/2005
Boudin
This is a traditional dish served at many a boucherie (cajun pig party) in southern Louisiana.
Issue #65