A dark or Red Roux (pronounced roo) is what gives my Jambalaya, below (as well as other classic dishes) its indescribable flavor. Try this with caution if you’ve never made a roux – the nutty flavor will haunt you to the rest of your days and once you’ve had a great roux in a dish…well, there’s no going back.
Jambalaya – This one is Sausage and Chicken made with a Roux
Jambalaya truly reflects a cultural heritage carried into the New World, nurtured and melded into its own special blend – hundreds of years ago, displaced French Canadians settled into the Louisiana area and adapted this dish to their new surroundings. A lovely melange of vegetables, earthy sausage and chicken are in this version, as well as just the right amount of spice to be interesting.
Jambalaya – perfectly cooked rice, make either roux, red or tomato based jambalaya
