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03/21/2013
Mr. B's Gumbo Ya-Ya
This dark-roux gumbo recipe originates in Cajun country.
Issue #155
02/01/2013
Cajun Benedict
Chef Justin Girouard of the French Press restaurant in Lafayette, Louisiana, replaces the Canadian bacon and hollandaise with boudin and gumbo in this bayou-based twist on the classic breakfast dish.
Issue #153
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
01/17/2007
Jambalaya
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
Issue #4
01/17/2007
Chicken Sauce Piquante
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
Issue #4
01/17/2007
Chicken Gumbo
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
Issue #4
01/17/2007
Mrs. Garrett's Chicken Pies
These meaty, aromatic chicken pies are some of the best we've ever had.
Issue #4
02/03/2011
Chicken and Andouille Étouffée
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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