It seems like just yesterday we were embarking down the rabbit hole of the current state of our food system and talking about ...

Traditionally, the sausage used in gumbo is andouille. This spicy sausage — brought to Louisiana by French immigrants and embraced by Cajuns — is made with pork, then smoked and precooked.

Two to three hours away to the northwest, Lafayette, Louisiana, is known as the capital of Cajun cuisine, where the gumbo starts with a dark, longer-cooking roux and is typically made with smoked ...

There's only so many sausage biscuits a person can eat in a year. So, if you have a couple of pounds of smoked sausage, gumbo is a great way to use them and this recipe is easy enough for any ...

YOUNG: All right. OK. HAWKINS: You're in charge. So first up, an absolute must for any gumbo. YOUNG: I want to have the best smoked sausage - their regular smoked sausage, and I use their ...

To make the gumbo, put the ancho peppers in a shallow ... Meanwhile, melt the lard in a large pan, add the smoked bacon, onion, garlic, celery and green pepper and fry until softened.

Broad & Banks gumbo is packed with smoked sausage, hot sausage, shrimp and chicken. In 1998, at 30 years old, Nguyen came to New Orleans from Vietnam. “I put every kind of meat in there ...

Gumbo z'herbes from Dooky Chase's Restaurant ... lettuce and watercress), as well as a whole lot of meat — two kinds of sausages, smoked ham, beef brisket and veal brisket.