by Jambalaya is as synonymous with NOLA Cuisine as Gumbo! There are vicious debates about whether the dish is of French or Spanish origin. The word itself is from the French & Spanish word for Ham, Jambon. The a la is French, and the ya is said to be an African word for “Rice”. Personally, … Continue reading Chicken & Andouille Sausage Jambalaya Recipe →

by A lot of Acadian and Creole recipes start this way. Roux is the foundation for most dishes in NOLA Cuisine: Gumbo, Crawfish Pie, Courtbouillon (COO-be-yon), Grillades, etc… Making a good Roux is essential! This isn’t the French Roux, I’m talking about here! This is the Acadian Roux, that deep chocolate colored Roux that makes … Continue reading First You Start with a Roux →

by The kind of rice I enjoy with Gumbos, Red Beans, Etouffee, etc., a lot of NoLA Cuisine dishes, is Creole Boilied Rice. I like it because the grains stay seperate from one another, essentially, they let the main dish be the dish. Not that the rice is second fiddle, in fact, if your rice … Continue reading Creole Boiled Rice Recipe →