Cajun & Wild Game Recipes | Chef Jean-Paul Bourgeois

— Featured

No-Roux Shrimp and Okra Gumbo

No roux. The okra does the work — browned down slow until it thickens the pot on its own.

Serves a crowd · About 90 minutes · Rice on the side

— The Box

More from the pot. Pull up a chair — there's always enough for you.

Brown the sausage hard, toast the garlic slow, then put the lid on and leave it alone.

Ground goose and fatty chuck, chili-lime and jalapeño, rolled into corn tortillas and buried under cheddar.

Whole blues on the grate, shells packed with butter and Cajun bar-b-q sauce, finished with a hard squeeze of lemon.

Char the onion and ginger right on the fire, then let the broth go all afternoon. Camp cooking that eats like a restaurant.