Bone-in chicken gives the stew more flavor; the meat becomes so tender that it falls from the bone. If, however, you don’t feel like fishing out the bones later, you…
To bake this in one large dish instead of individual custard cups, simply add 10 minutes to the cooking time.
New Orleans rémoulade is a spiced-up version of the classic French mayonnaise-style sauce. The cool, fresh, briny flavors of boiled shrimp dressed in remoulade make this dish a good starter…
Pair chicken gumbo with tangy shrimp and buttery bread pudding for a deeply satisfying, do-ahead dinner
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