Page 2 of Roux the Day

Never rush the roux — a dark roux smells like chocolate. If it smells burnt, start over. No shortcuts in Cajun cooking!

Excerpt from REMY

Touring Shelby's house to pick where the bodyguard will sleep, Remy gets assigned the frilly little-girl guest room.

“You can sleep in the daisy room,” Shelby said.

“Who needs Madame Gautier’s potions to shrink your willy when you can sleep in a frou-frou bedroom meant for a little girl?” he muttered.

“What was that?” Shelby asked.

“Nothing. The daisy room beats a foxhole any day. I’ll get the groceries.” He left her in the house and returned to her truck to gather the groceries, shaking his head as he did.

JACQUES’ JAMBALAYA

CAJUN JAMBALAYA HAS NO TOMATOES. CREOLE USES TOMATOES.

DURATION

1.5 hours

SERVING SIZE

8 people

INGREDIENTS

• 1 lb chicken thighs, cubed

• ½ lb smoked sausage, sliced

• ½ lb shrimp, peeled (optional)

• 2 cups long-grain rice

• 2½ cups chicken broth

• 1 can diced tomatoes (Creole style)

• 1 large onion, diced

• 3 celery stalks, chopped

• 1 green bell pepper, diced

• 5 garlic cloves, minced

• 1 Tbsp Cajun seasoning

• 1 tsp smoked paprika

• Tabasco & green onions to finish

METHOD

1. Season chicken heavily; brown well in Dutch oven. Remove.

2. Brown smoked sausage in drippings. Remove.