Way down yonder in New Orleans, the gumbo be good! I been making this gumbo for a long time and it good. So good in fact that it don’t take no hot sauce because it be plenty spicy.
There is a difference between Creole and Cajun cooking. The Creole is a combination of French, Spanish and American Indian cuisines and was developed in New Orleans. The Cajun style is from the bayous of Louisiana.
Way down yonder in New Orleans, the gumbo be good! I been making this gumbo for a long time and it good. So good in fact that it don’t take no hot sauce because it be plenty spicy.
There is a difference between Creole and Cajun cooking. The Creole is a combination of French, Spanish and American Indian cuisines and was developed in New Orleans. The Cajun style is from the bayous of Louisiana.
First off, for any good Creole or Cajun dish like this one has to make a good roux. The standard is one to one on the oil and the flour. I use everything from bacon grease, corn oil to butter and even use some of the fat from the roast in this one to give it an extra punch. To make the roux, I use a black cast iron skillet on medium to medium low heat…
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