gumbo

Why in the world would they say something like this? Here's why...

Baton Rouge chef John Folse cooked 6,800 pounds of gumbo for charity and broke the Guinness World Record while doing it!

Gumbo is one of the most beloved entrees here in the great state of Louisiana. But there are some hard-fast rules to follow when cooking, serving and eating this tasty delight!

Over the weekend I attempted to cook my first crawfish pot of gumbo to cook for 50 people. Here is how you do it!

Gumbo is good. Jambalaya is good. But have you heard of Gumbolaya? Hopefully not, because its madness will seep into your very soul and make your heart weep.

Even if it won't be cold enough to see your breath it will still be cooler and a nice reminder that hurricane season can't last forever.

Another food company is attempting to dip its proverbial toe into the bayou of south Louisiana with a Cajun Gumbo and Rice Mix. It's not being well-received by Louisiana folks. It's not pretty.

Gumbo is not soup, and if there's no juice it's just rice and gravy.

Two Louisiana Chefs are headed to Japan for a gumbo cook off. Let's hope the judges aren't from Disney.

Gumbo is literally ingrained in Southern culture, so when people mess with the traditional recipe it tends to make Southerners (particularly Cajuns) very angry.

The best thing about cold weather in south Louisiana is the food! Gumbo is the go-to favorite, but that's just the beginning. We Cajuns know a lot, and we know even more about what tastes good and what warms us up when the temps drop.

Gasp all you want. Yes. I'm Cajun and I buy my roux. I've never in my life cooked gumbo from a recipe, but being born and raised in Cajun country, I know the first step to any good gumbo is roux. However, early on I learned how inept I was at that particular task...