The World According to Arlene

With any good Cajun recipe, first you make a roux. "What is a roux" you ask? It is the foundation of the sauce or gravy, which consits of flour and butter, bacon drippings or oil, whichever you have on hand. Since I have celiac disease I use sweet rice flour instead of flour made from wheat. I have found that this flour works the best for me. It makes a nice dark roux if you're brave and let it cook long enough.

The recipe that I use for jambalaya comes from the River Road cook book. This book has lots of great Cajun recipes. Now my gumbo recipe comes from my memory. I guess it is just second nature after making it for so many years. I will be glad to give it to you if you want; just ask. If you get the River Road cook book I am sure it will also have a great gumbo recipe also.