
Take your steak next level with this Blue Cheese and Pecan Butter
It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Somewhere between a soup and a stew, gumbo is one of the most uniquely Cajun recipes out there. Specifically, Cajun gumbo is usually distinguished from Creole gumbo by the omission of tomatoes. When I was first taught to make this dish (of course, by a Louisianan), it was the Cajun way, and I’ve stuck with it ever since.
The foundation to any great gumbo without doubt is the roux. Unlike French roux, it’s made with oil not butter and is cooked to a much darker shade than any French chef would ever dare. The color and consistency of your roux determines the depth of flavor of your gumbo, period. In fact, it’s so important, that I dedicated an entire article specifically on how to make a roux, and you can check it out here.
There are no hard and fast rules as to the proteins that can be included in a gumbo – shrimp, crab, rabbit, chicken, sausage, just about any critter you can think of can be thrown in the pot. If you’re not familiar, Andouille is a type of Cajun smoked sausage which lends a smoky hint to the finished gumbo, so I like to pair that with the more delicate chicken to give a little variety. Get started with this version, then experiment with other meats and seafoods until you find your signature dish.
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It can well be argued great steak needs no additions – but you won’t regret adding this amazing savory butter. This compound butter...
Browning the meat in pork lard and using great quality sauce are the key to these "better than restaurant" venison enchiladas.
Thinly slicing the meat is the key to these tender flavor packed sandwiches.