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Grillades and Grits (Smoked Gouda Grits)

  Grillades and Grits According to the turn of the century cookbook, The Picayune Creole Cook Book, a grillade (pronounced “gree-yahd”) is a square of fried meat cooked down with onions, tomatoes,...

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Gumbo: Turkey Bone Gumbo

Turkey Bone Gumbo Hey! Got a few minutes to talk about Black Friday? Not shopping. Cooking. I know you’re busy finishing up your Thanksgiving menu, planning that inevitable last minute grocery run and...

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Gumbo: Pulled Duck and Sausage Gumbo (and Super Bowl)

// ]]> Pulled Duck and Sausage Gumbo It’s Super Bowl week guys and even though the Saints aren’t playing in the big game this year, there’s still plenty of energy and excitement in New Orleans....

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Roast Beef

Roast Beef When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total...

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Creamed Spinach

Creamed Spinach I’m preparing a special Valentine’s Day dinner for my hubby and kids influenced by childhood memories and the meals I shared with my family at Ruth’s Chris Steak House. Growing up, we...

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Seafood Manicotti

Seafood Manicotti For those of you who have bid “farewell to the flesh” for the next 40 days (or at least for the remaining Fridays between now and Easter Sunday), this dish is for you. It is my...

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Stewed Chicken

Stewed Chicken Prior to becoming a mom of three, a business owner and a food writer/blogger, I was a legal secretary and a paralegal. In New Orleans, I worked for a large law firm that occupied the...

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Creole Onion Soup

Creole Onion Soup Whenever I mention Creole Onion Soup in circles outside of New Orleans, I’m often asked how it differs from French Onion Soup. Well, like many New Orleans recipes, that depends on...

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Gumbo: Shrimp and Okra Gumbo

Shrimp and Okra Gumbo   Hello Shrimp and Okra Gumbo! What do you think of the new photo size? Too big maybe? I can’t decide. I told the hubby I wanted bigger photos on the site, but I just don’t know...

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Smothered Pork Chops

Smothered Pork Chops Pork chops seasoned with the perfect mix of earthy herbs and spices, browned in hot oil then slowly cooked in a roux-based sauce blessed with the Holy Trinity (and fresh mushrooms)...

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Chicken and Andouille Pot Pies

Chicken and Andouille Pot Pies Two of my favorite ingredients are back together again. You guessed it. Chicken and andouille. And this time, I’ve turned to them (along with okra) to put a distinctive...

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Finger Food Friday: Seafood Nachos

Seafood Nachos If you’ve tuned into the Weather Channel at all since my last post, you’re probably privy to the fact that it’s still cold up here in the Northwest Quadrant of the ATL. Yes, we were...

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Crawfish Bisque

Crawfish Bisque Throughout South Louisiana, many families hold large crawfish boils on Good Friday then spend the better part of Holy Saturday working elbow-to-elbow preparing what is known around the...

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Roast Beef

Roast Beef When I prepare roast beef, I start with the largest chuck roast I can find. I look for a six or seven pounder. If I can’t get my hands on one that size, I buy two smaller roasts that total...

View Article

Image may be NSFW.
Clik here to view.

Creamed Spinach

Creamed Spinach I’m preparing a special Valentine’s Day dinner for my hubby and kids influenced by childhood memories and the meals I shared with my family at Ruth’s Chris Steak House. Growing up, we...

View Article


Image may be NSFW.
Clik here to view.

Seafood Manicotti

Seafood Manicotti For those of you who have bid “farewell to the flesh” for the next 40 days (or at least for the remaining Fridays between now and Easter Sunday), this dish is for you. It is my...

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