Many South Louisianians will recall a jar of deep, rich brown roux in the fridge at their mother’s or grandmother’s homes. Make-ahead roux is a a time saver and comes in in a pinch when you just need a dab of roux – to thicken a sauce or add richness to a dish. This make-ahead...
This feed-a-crowd dish was a staple in store owner Anne’s childhood home. Courtboullion—pronounced coo-bee-yon—is a distant cousin of the classic French dish where a thin, flavorful poaching liquid surrounds fish and shellfish. In this version, a dark roux is combined with aromatics, tomatoes and bay leaf. Fish Courtboullions are common in Louisiana, and firm white...