The Communal Nature of Gumbo-Making
Making gumbo together is a bonding activity. You need chicken pickers, sausage slicers, vegetable choppers and a roux maker. Part 3 of the Glover Gardens Gumbo Series.
Category: Cajun-Creole
Gumbo: It’s a Family Affair
A 7th grade essay sums up how gumbo got started for us: “My family has a 35-year history with gumbo.” Part 2 of a series.
Good Gumbos are Like Sunsets
Gumbo is a jazz combo that creates a new song every time you make it. Part 1 of a series.
Meta-Jambalaya, Over-Garnished?
If jambalaya is shrimp, sausage, rice and goodies, and you already have it, why not amp it up by adding more sausage and more shrimp? It would be like meta-jambalaya!
Finally, a Trip to K-Paul’s in New Orleans
Paul Prudhomme’s cookbooks started a family tradition, and K-Paul’s Louisiana Kitchen is part of it.
Suire’s Wows Again: I’m in Love with Their Crawfish Fettucini
Crawfish Fettuccini from Suire’s was the perfect complement to our crab cake experiment. Creamy, spicy, homey, with tasty little morsels of crawfish. Wow!
3-Pepper Haiku, or 3 Haiku about Pepper, or the 411 on Peppercorns
Pepper is a flavor-enhancer and a magical medicinal substance. Like us, you need at least 3 grinders!
A Real Find in Cajun Country: Suire’s Grocery and Restaurant
Looking for lunch on a recent trek home from New Orleans, we took the long way along the coast and found a treasure (and I do mean treasure) in the backroads of southern Louisiana. Suire’s Grocery and Restaurant has been serving delicious Cajun food to hungry travelers, locals and hunters since 1976. It was magic: the food, the ambience and especially the people. The Grill-Meister and I were enchanted.
Zippy Cajun (Another Glover Gardens Spice Mix)
A blend of herbs and spices commonly used in cajun-creole cooking, Zippy Cajun is very aromatic with balanced spiciness, a rich depth, and just the right amount of salt.
