In this month’s 225, Tracey Koch and Stephanie Riegel focus on Cajun recipes that are great for back-to-school get-togethers, tailgate parties and more. The key for true Cajun cooking is a roux of flour and some type of fat, like oil or lard. For the latest menu, the contributors play around with some Cajun foods, making a roux-based dish similar to Crawfish Bisque, but less labor-intensive. To go along with the bisque and a twist on the Sensation Salad, Koch and Riegel have included a recipe for an iced tea cocktail infused with fresh lemon, orange zest and whole cloves. Read the full story and get the recipes.
‘225’: Dining In features a satisfying Southern menu
