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Savannah Red Rice Click image to enlarge |
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Savannah Red Rice Click image to enlarge |
*Here in Louisiana, you can buy light, medium, and dark roux in a jar in most every grocery store. Make your own by slowly cooking 3/4 cup of neutral oil with 3/4 cup of flour in a cast-iron skillet or Dutch oven until dark chocolate in color. The dark roux is what gives this gumbo its distinctive flavor.
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Chicken and Smoked Sausage Gumbo Click image to enlarge |
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Cajun Pork Jambalaya Click image to enlarge |
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Cajun Corn Chowder Click image to enlarge |
Seafood Gumbo
Biscuit Topping
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New Iberia Biscuit Topped Seafood Gumbo Pie Click image to enlarge |
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Seafood Andouille Paella Click image to enlarge. |
*Smoked or Polish sausage (Kielbasa) may be substituted for andouille **Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead. |
Creole Seafood Jambalaya Click image to enlarge |