Before we get going on this, let it be known that everyone who cooks gumbo has their own style and recipe–just like chili. There are also several different kinds of gumbo and today we are cooking chicken and andouille (ahn DOO wee) gumbo. Get you a nice heavy or stainless steel sauce pot and warm it…
If you recall, I previously posted the recipe for Gingerbread Bayou People! This year, I only baked Bayou Boys! My 21-year-old son asked for a tin of these as a gift. That’s easy enough! And please don’t be offended that they are all naked this year. I forgot to buy their clothing! These are the…
It’s that time again, and inquiring minds would like to know what your family traditions are for Thanksgiving. Let’s talk about whether we do a traditional New England meal or Cajun Cuisine or just some Down the Bayou Family Favorites! I’ll get the ball rolling with ours. Having grown up in North Louisiana, we typically…
Living in the lap of luxury at LilSis’ home, with electricity, TV, and high-speed internet has me spoiled and feeling somewhat guilty, since many of my friends are stuck in homes off the grid with generators running their box fans and refrigerators–local stores closed until further notice. And so as not to feel like a…
Terry, one of our readers, is looking for a fig pie recipe. I have not yet made this recipe, but it comes highly recommended from my friend Lynn’s website: Eat Like a Native. This site features real Louisiana cooking by local folks. If you haven’t visited, please feel free. I put out a bulletin over…
BERRY FILLING: In saucepan, heat 1 QT ripe berries, 1 Cup water, I cup sugar, 2 T butter or margarine. Then add 2 T flour to thicken. Simmer on low heat, until desired thickness. Do not scorch. SELF CRUSTING COBBLER: Sift together in large mixing bowl, 1 C flour and 2 tsp. baking powder….