
Flanken cut beef ribs with chipotle mezcal glaze
These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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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These flanken cut beef ribs are made for the grill, and cook to perfection (complete with crispy charred edges) in a matter of minutes.
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