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03/21/2013
Mr. B's Gumbo Ya-Ya
This dark-roux gumbo recipe originates in Cajun country.
Issue #155
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
Mrs. Garrett's Chicken Pies
These meaty, aromatic chicken pies are some of the best we've ever had.
Issue #4