This dark-roux gumbo recipe originates in Cajun country.
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.
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.
Like many Acadian dishes, jambalaya's complex flavors belie its humble, born-of-necessity origins.
Tender, mild chicken combines perfectly with the bite of cayenne in this Acadian favorite.
The use of okra sets this chicken gumbo apart from the more traditional seafood gumbo.
These meaty, aromatic chicken pies are some of the best we've ever had.
Whisking the roux constantly is the key to evenly browning it for this hearty stew served over rice.
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