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Chicken and sausage simmered in a dark roux broth, infused with Cajun trinity and Cajun dry seasonings. Make a stock: Add a pound of chicken bones, pieces and scraps to a baking pan. Drizzle with some cooking oil and roast the chicken pieces at 375 degrees for about an hour or until the chicken and bones are browned. Add the roasted chicken ...
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Xandy Sutherland Nickel on Instagram: "When I lived in New Orleans, chefs weren’t just cooking. They were the city itself. Big personalities with sharp knives and louder opinions. A little messy. Sexy. Spicy. Coming off a decade of Julia Child and proper technique, New Orleans took one look at restraint and said BAM. Food stopped behaving. It became bold, vibrant, almost illegal-tasting, heavy with butter, smoke, heat, and nerve. This was the height of Paul Prudhomme and Emeril Lagasse, when Caj
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