My Cajun recipe for Catfish Courtbouillon uses a pungent seafood stock (I make mine from dried shrimp) and the addition of a couple of spoonfuls of dark roux. Rather than the red gravy Creole version, in this Cajun recipe for courtbouillon I use a light hand on the tomatoes favoring canned diced tomatoes rather than…
Catfish Creole – The Quick and Easy Way
The blast of flavor from Atchafalaya Basin wild-caught catfish fillets bathed in a spicy red tomato gravy defines this classic Catfish Creole, an iconic Louisiana dish. But this recipe takes a few time-saving shortcuts to arrive at a delicious destination. From time to time, I receive comments for my recipes being complicated. “Too many steps,”…
Guinness Beef and Mushroom Stew
This hearty beef stew is rich with the umami flavors of mushrooms, beef, dark roux, and Guinness. Yes, Guinness Extra Stout beer. My Guinness Beef and Mushroom Stew is a bowlful of St. Patrick’s Day happiness. I’m green with envy at communities that passionately celebrate St. Patrick’s Day. It is an upbeat holiday that every…
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…
Pork Curry
Coconut-kissed stock infused with the aromatic flavors of curry and a sweet spike of pineapple combine in this bowl of Cajun pork neck bones to build a Pork Curry soup that ramps up the flavor to international levels. Listen up: I am a sucker for Asian spice. I’ve never been to Asia, but with my…
Teal Stuffed with Mustard Greens and Sweet Potatoes
This hunting lodge recipe for Teal Stuffed with Mustard Greens and Sweet Potatoes combines everything I love about the glorious Cajun foodways I write about. This dish takes flight in a tough wild duck stuffed with aromatics, greens, and the sweet kiss of Louisiana yams. It’s slow-simmered in a spicy stock just long enough for…
How To Make A Dark Cajun Roux: The Story of Rox’s Roux
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…
Venison Bourguignon
With a depth of wild flavor bathed in red wine and a bouquet of herbs, this Venison Bourguignon is a Southern backwoods expression of a classic French dish. There are flavors here that tantalize: Wild game simmered down in a dark roux-infused gravy spiked ever-so-gently with red wine and punched with fragrant herbs, umami-rich mushrooms,…
Squirrel Stew
This is camp cooking at its tastiest: meaty morsels of squirrel meat rendered fall-off-the-bone tender in a rich dark gravy with a spicy Cajun kick of seasoning. Squirrel Stew is a twice a year seasonal treat that rural folks look forward to every fall and spring. Of all the small game species, squirrel is a…