Spring Break we visited NOLA and took a cooking class - the menu was jambalaya along with making etouffee and gumbo. Roux was a key player! My latest effort was chicken and andouille. I make my andouille and tasso. We stopped by Crescent City Pie & Sausage and tried a lot of chef Bart Bell's menu! I'm trying to duplicate Bad Bart's Black Jambalaya one of these days...this riffs on the original style with black eyed peas! One basic thing to remember in cajun/creole cooking: roux is a flavor element, not just a thickening agent!! Noah, thanks for sharing this (all those years ago!).
Southern Brethren BBQ Competition Team
"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker