If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun…
Guinea Gumbo
From the pages of my new cookbook Fresh From Louisiana: The Soul of Cajun and Creole Home Cooking, this Guinea Gumbo recipe is an old-school Cajun classic. Steeped in tradition and infused with rich gumbo flavors, every spoonful defines the art of Cajun cooking. I remember it like it was yesterday: the day, over 30…
Chicken Leg and Sausage Gumbo
It’s fall gumbo season, and time to break out the black iron pot and the rice cooker. The knob of juicy dark meat at the end of a chicken drumstick is my favorite cut of the bird, and when soaked for two hours in a rich roux-infused gumbo, these legs have me running to the…
Gumbo Z’herbes – A Religious Experience
As in most culinary cultures, religion has an impact on the dishes of South Louisiana with gumbo z’herbes being an example. In the predominantly Catholic region of Acadiana, meat is consumed sparingly during the Lenten season leading up to Easter and this “gumbo of herbs” has become an alternative usually served on Good Friday. The…
Chicken and Smoked Sausage Gumbo
It’s Fat Monday, ya’ll! Lundi Gras (French for Fat Monday) ramps up the Mardi Gras holiday with a full schedule of parades, balls, and of course, the Courir de Mardi Gras—the rural Cajun celebration before the beginning of Lent. Break out your capuchon (a cone-shaped ceremonial hat), don a colorful mask, tank up with your…
Speckled Butter Bean, Okra, and Lamb Soup
This warm and hearty Speckled Butter Bean, Okra, Lamb Soup delivers on Southern flavors, and when topped with a wedge of rosemary cornbread, it is a filling dish. And it showcases lamb, an ingredient not often seen on Southern tables. For far too long, Cajuns have been missing out. Beef, pork and chicken have been…
Crawfish and Pumpkin Bisque
This hearty Crawfish and Pumpkin Bisque defines the fall season in Acadiana for me and represents the best of rural farm-to-table sourcing. Combining the sweet tail meat of crawfish and fresh seasonal corn cut from the cob, it is certainly a winning combination. But, when you introduce pumpkin along with curry powder and cane molasses,…
Mushroom Soup
Rich, intense flavors explode in your mouth with my Mushroom Soup recipe. As a side dish or soup entrée, this one delivers a wallop of taste. It goes without saying that I’m a meat-lover, but from time to time, my wife requests an all-vegetable dinner. Okay, I’m in. But with bold and meaty flavors, my…
Black Bean Soup
I’ve had a lifelong Latin love affair with frijoles negros (black beans)—a dark and mysterious recipe that I just can’t get enough of. And once you’ve loaded a spoonful of my steaming hot Black Bean Soup topped with a cold dollop of sour cream and a sprinkle of red onions and chopped cilantro, you’ll become a Latin…
Chicken Tortilla Soup
Tangy, spicy, and full of chicken flavor, my Chicken Tortilla Soup is a Mexican soup classic. It brings maximum flavor with minimum effort. For me, soup is a simple dinner meal that delivers flavor and comfort in a bowl. If you’ve spent any time at my Acadiana Table, you no doubt know my love affair…