Archive for the Category » Roux «

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) [ ... ]

Grillades and Grits (Smoked Gouda Grits)

  According to the turn of the century cookbook, The Picayune Creole Cook Book, a grillade (pronounced “gree-yahd”) is a square of fried meat cooked down with onions, tomatoes, salt, black pepper and cayenne pepper.  The cookbook indicates that plain and breaded (“Grillades Panées”) versions of this “fried meat” were served primarily as hearty breakfast items alongside things like cracked wheat, apple fritters and café au lait.  Among the poorer classes of Creoles, grillades were also served at dinner “with gravy” (“Grillades à la Sauce”) and a “dish of red beans and boiled rice.”  At some point between then and now, [ ... ]

Oyster and Artichoke Soup

  This soup is tied to one of my earliest cooking disasters.  One day while I was in the seventh grade home alone and bored, I decided to make–or attempt to make–Oyster and Artichoke Soup.  I had no idea what I was doing and didn’t even think to ask for help or search for a recipe (which at that time would have been limited to my mom’s red accordion recipe file and a couple of regional cookbooks).  My only points of reference were a flavor memory I had banked from a local restaurant meal and the title of that menu item.  [ ... ]

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 [ ... ]

Peas in a Roux

Are you into creamed vegetables? Creamed corn maybe? What about creamed carrots or creamed peas? I’ve always been a fan of canned creamed corn. And my mom stills makes the best creamed carrots this side of the Bunny Trail. But I didn’t have creamed peas until I was in my late teens. The mother of a friend made them every Thursday night to serve alongside her weekly meatloaf and mashed potatoes dinner. I shared that meal with my girlfriend’s family many of times. And although the meatloaf and mashed potatoes were divine, [ ... ]

The Turtle Soup

I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]

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 [ ... ]

Finger Food Friday: Spinach-Stuffed Artichoke Bottoms with Creole Bechamel

Since today is not only Finger Food Friday but New Year’s Eve Eve, I thought I’d make something that could transition nicely between a casual Happy Hour and a fancy New Year’s Eve bash. These stuffed artichoke bottoms do just that. The filling consists of a humble combination of greens and pork, in this instance spinach and pancetta, that get dressed up with a rich-tasting (I avoid the calorie bomb here by using skim milk) Creole Bechamel thickened with Parmesan cheese. The artichoke bottoms? Yet another fun vehicle to transport all that creamy filling to your [ ... ]

Finger Food Friday: Miniature Oyster Patties

‘Tis the season to share another one of my favorite holiday recipes with you, Miniature Oyster Patties.  These savory little bite-size pastries have been making the rounds at New Orleans Christmas parties and weddings for as long as I can remember.  And once you taste them, you’ll understand why they’re so popular.  Now when you read through the ingredient list, you’ll probably notice similarities to my family’s Oyster Dressing recipe.  The two are actually so close that I had to call my mom prior to making the Oyster Dressing for Thanksgiving to help me figure out which one was which.  [ ... ]
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