The big game is upon us! So I’m sharing my most successful playbook from the Raised on a Roux recipes archives. These tried and true crowd-pleasing favorites are sure to have your guests cheering for more.
PREGAME
Cajun Egg Rolls and Corn Dip
FIRST HALF
Andouille Baked Brie and Crescent City Sliders
HALFTIME
Chicken Andouille Gumbo
SECOND HALF
Crawfish Baskets and Oven Roasted Boudin
POST-GAME
Brownie Trifle
Here are a few more game-worthy recipes from some other incredibly talented food bloggers:
Spicy BBQ Bacon Wrapped Chicken Tenders from Dixie Chik Cooks,
Sweet Potato Nacho Fries from Lauren’s Latest, [ ... ]
Archive for the Category »Gumbo «
04
Feb 2012
Feb 2012
The big game is upon us! So I’m sharing my most successful playbook from the Raised on a Roux recipes archives. These tried and true crowd-pleasing favorites are sure to have your guests cheering for more.
PREGAME
Cajun Egg Rolls and Corn Dip
FIRST HALF
Andouille Baked Brie and Crescent City Sliders
HALFTIME
Chicken Andouille Gumbo
SECOND HALF
Crawfish Baskets and Oven Roasted Boudin
POST-GAME
Brownie Trifle
Here are a few more game-worthy recipes from some other incredibly talented food bloggers:
Spicy BBQ Bacon Wrapped Chicken Tenders from Dixie Chik Cooks,
Sweet Potato Nacho Fries from Lauren’s Latest, [ ... ]
Category: Appetizers, Crawfish, Finger Food Fridays, Gumbo, New Orleans Classics, Roux, Seafood
Tags: Appetizers, Finger Food Fridays, Roux, Seafood, Super Bowl One Comment
08
Mar 2011
Mar 2011
Happy Mardi Gras everyone! I’m so bummed that we couldn’t get home this year for the parades, but the kids’ school schedule wouldn’t permit it. We’re there in spirit, however, and are celebrating in our own way by listening to some funky tunes–think Mardi Gras Mambo and Hey Pocky Away by The Meters, Carnival Time by Al Johnson, Mardi Gras in New Orleans by Professor Longhair and Second Line by Stop, Inc.–eating bowl-after-bowl of Chicken and Andouille Gumbo, over-indulging in King Cake and reminiscing over a bunch of family photos from Mardi Gras’ past. Here [ ... ]
15
Nov 2010
Nov 2010
Gumbo is one of the many New Orleans dishes steeped in tradition. Just about every family has their own unique style, cooked a certain way with specific ingredients. Each pot tells a story or reveals a bit of family history.
Our family gumbo was my great-grandmother’s Creole Seafood Gumbo. She graciously passed that recipe on to my mom who continued the tradition of preparing the dish for specials occasions. The pot was always teeming with fresh shrimp, previously boiled crabs (for extra flavor) and briny oysters. The gumbo was thickened with a light roux and canned okra and finished with tomato [ ... ]
Category: Chicken, Gumbo, Main Dishes, New Orleans Classics, Pork
Tags: andouille sausage, cajun, creole, Gumbo, Roux One Comment
31
Oct 2010
Oct 2010
If you’ve ever wondered what sets New Orleans food apart from the rest of the world, it’s the layers of flavor that go into each dish. Two of the most important layers are the roux and the stock. I’ve already posted a bunch about the roux which you can read here:
What’s a Roux?
How to Make a Roux
Top Ten Tips For Mastering a Roux
Now for the stock. This is yet another back-to-basics cooking skill worth the effort.
Making stock from scratch is easy, it just takes a little time. It’s best to plan ahead so you’ll always have a [ ... ]
Category: Beef, Chicken, Gumbo, Stock
Tags: Beef Stock, Chicken Stock, Homemade Stock, Roux, Seafood Stock 5 Comments
05
Oct 2010
Oct 2010
Truth be told, I didn’t learn how to make a dark, rich roux from my family. My relatives, who are all incredibly talented and passionate cooks, prepare meals with a heavy Creole hand. So their sauces and gravies generally rely on butter-based white and blond roux. My mom’s Seafood Gumbo, a recipe handed down from my great-grandmother, also follows Creole lines. The gumbo is thickened with a light roux and okra and is flavored liberally with tomato sauce. I was a young adult before I associated the rich, smoky flavors of other gumbos, étouffées and dark gravies with a roux. [ ... ]
Category: Gumbo, New Orleans Classics, Roux
Tags: Gumbo, New Orleans Recipes, Recipe, Roux One Comment
02
Oct 2010
Oct 2010
There are many schools of thought on roux-making. Some cooks prefer the traditional and time-consuming approach of combining the flour and fat at room temperature then gradually increasing the heat until the mixture reaches the proper color and consistency. Others start their roux on the stove top and finish it in the oven. There are also folks who make it in the microwave or cook it dry by browning flour in the oven without any fat. I, on the other hand, have adopted the quick cook method described in Chef Paul Prudhomme’s Louisiana Kitchen.
The quick cook [ ... ]
01
Oct 2010
Oct 2010
“First you make a roux” is that ubiquitous phrase associated with classic New Orleans and South Louisiana dishes. It’s written about in many cookbooks, debated in lots of food circles and feared by many professional and home cooks. But what exactly is a roux (pronounced “roo”)? Well, a roux is nothing more than fat and flour cooked together to a desired color and thickening capability used to enhance stocks and other liquids. The concept is simple, but the flavor, texture and color a roux lends to a dish is anything but!
Since roux is the cornerstone of New Orleans cooking, learning [ ... ]
