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Gumbo: Shrimp and Okra Gumbo

  Hello Shrimp and Okra Gumbo! What do you think of the new photo size? Too big maybe? I can’t decide. I told the hubby I wanted bigger photos on the site, but I just don’t know if they should be this large. Please, tell me what you think! The gumbo, on the other hand, it’s a keeper. No indecisiveness there. This recipe is awesome through and through–oh how I wish I could hand you a spoon and invite you to dig it. It’s earthy and aromatic and an essential part of [ ... ]

Gumbo: Pulled Duck and Sausage Gumbo (and Super Bowl)

It’s Super Bowl week guys and even though the Saints aren’t playing in the big game this year, there’s still plenty of energy and excitement in New Orleans. Hosting the event has a little something to do with that. The City’s also smack in the middle of Carnival season (as in Mardi Gras). That equates to full celebration mode from sun up to sun down. Hoorah! One of the great things about living in or visiting a host city is being able to share in the excitement surrounding the event without having to attend the event (because we all know how expensive [ ... ]

Gumbo: Turkey Bone Gumbo

Hey! Got a few minutes to talk about Black Friday? Not shopping. Cooking. I know you’re busy finishing up your Thanksgiving menu, planning that inevitable last minute grocery run and cooking make-ahead sides and sauces. And the last thing on your mind is what’s for dinner on Friday. But this is important, especially if your Turkey Day celebration extends through the weekend like ours does. If you need to plan additional meals for visiting family and want to make the most of leftovers, then save that turkey carcass (or beg the hostess for it) [ ... ]

Finger Food Friday: Chicken and Andouille Cocktail Meatballs

  I’ve been under the weather this week and yearning for a big bowl of warm, soothing and spicy gumbo. I just couldn’t find the time or energy to pull it together. So yesterday morning the thought came to me to prepare a knock off of my Chicken and Andouille Gumbo in finger food form. And here it is! What do you think? Okay. Not a fair question since you haven’t tasted it yet. But let me say, these meatballs rock. They’re light and flavorful and perfectly seasoned, especially when partnered up with the gravy (or sauce or whatever you want [ ... ]

Super Bowl Recipes 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, and Queso Fundido from Annie’s Eats. With so many good eats, you better hope for [ ... ]

New Orleans Jazz and Heritage Festival 2011– Awesome!

WOW!  The first weekend of the New Orleans Jazz & Heritage Festival ranks up there with the best of the best.  I couldn’t wait to get back in front of the computer to tell you all about it!  Granted, I could have Tweeted my way through it all to keep you in “real time.”  I simply chose not to.  I needed to disconnect.  Truly live in the moment.  Besides, my hands were full.  Very busy.  Occupied with great food and lots of cold adult beverages.  But hey, it’s all good.  I’m sharing some high points right here and now! For starters, [ ... ]

Happy Mardi Gras!

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 are several of my favorites [ ... ]
Category: Chicken, Gumbo  Tags:  2 Comments

Gumbo: Chicken and Andouille Gumbo

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 [ ... ]

Homemade Stock

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 stash of seafood, [ ... ]

Roux: Top 10 Tips For Mastering a Roux

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.  [ ... ]
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