Make a Roux Already
David A. BenoîtCelebrating roux, Cajun cooking, and the art of soulful food. Stories, recipes, and kitchen traditions to inspire your time in the kitchen.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 24 | Founded | a year ago | Last Issue | 2 months ago |
| Active | |||||
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makearouxalready.substack.comLatest Issues
How Cajun Food Traveled: Part 3
Cajun and Creole food are widely recognized across the United States. The names appear on menus, in grocery stores, and across media. The flavor signal is clear and familiar.
What’s far less common is the cuisine reproducing itself as a co...
How Cajun Food Traveled: Part 2
Cajun and Creole food spread widely. The names travel. The flavor cues travel. Most of what moves can be recognized on contact.
The system rarely followed.
The previous issue established the standard for what counts as a descendant cuisin...
How Cajun Food Traveled: Part 1
Cajun and Creole food are everywhere in name and flavor. The labels appear on menus, in grocery aisles, and across media. The signal is clear enough that most people recognize the cuisine on sight.
But that visibility creates an assumption...
The Food of March 19th
Every March 19th, across south Louisiana and especially in New Orleans, tables rise in tiers and fill with bread shaped like tools, fava beans tucked into paper bags, pasta finished with toasted breadcrumbs, citrus, fish, and trays of fig c...
How Cajun and Creole Cooking Holds Together
Cajun and Creole cooking has never stood still.
It crossed oceans. It moved through ports, swamps, and prairies. It bent under Catholic fasting seasons, economic hardship, migration, commercialization, and national food trends. Ingredients...
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Authors
The writers behind this newsletter.
David A. Benoît has a Bachelors in Music Education from the University of Southern Mississippi where he played principal oboe.
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