With its rich shrimp flavor and hard-boiled eggs soaking up all the dark juices, this is a Cajun post-Mardi Gras tradition—a Lenten dish called Shrimp and Egg Stew. Adeline Landry Gary Fontenot is my mother-in-law’s nanny (godmother). She grew up in Estherwood, Louisiana and moved to Jennings on West Division Street in the 1960s. My…
Chicken Leg and Sausage Gumbo
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 dinner table. This Chicken Leg and Sausage Gumbo cuts to the chase on flavor and when made…