Renée Boudreaux

American South editor · New Orleans · New Orleans · 13 years

Renée covers Creole and Cajun cookery from New Orleans — gumbo, jambalaya, étouffée — and the roux-and-trinity foundation that underpins all of it.

Recipes by Renée

• Creole · 130 min

  Chicken & Andouille Gumbo

  Louisiana in a pot: a deep, dark roux cooked the color of chocolate, the Cajun 'holy trinity' of onion, celery…