What are some characteristics of bayou Cajun cuisine? Stumped? Here's oral historian Sara Roahen with some help: "Don’t believe that duck counts as seafood? Ha! Tell that to a bayou Cajun. Gumbo is often roux-less. Onions are browned to a nice shade of black. Filé is packaged in baby food jars. Red pepper is used, but sparingly. And everything is better when cooked outdoors." [SFA via Bouillie]
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