The Chopping Blog

Sharpen Your Skills: Cajun Rice and Andouille Stuffed Chicken

sara@thechoppingblock.com (Sara) — Thu, 02 Oct 2025 15:30:00 GMT

My husband and I cook chicken once a week for dinner, but it’s easy to get burned out by the same old recipes and trying to find new ways to make it exciting. And we are both chefs! The struggle is real for all of us.

Crawfish 101: How to Boil, Peel, and Enjoy This Southern Delicacy

andrea@thechoppingblock.com (Andrea) — Fri, 02 May 2025 15:30:00 GMT

It's the season of the crawfish boil, where flavors are bold, hands get messy, and the fun is always served family-style.

How I Learned to Stop Worrying and Love Red Roux

trevorolsenchef@gmail.com (Trevor) — Fri, 22 Sep 2023 15:30:00 GMT

When the cool air of Autumn arrives in Chicago, my wife often longs for her hometown of New Orleans. She misses the lively parades, the soulful jazz music, and most of all, the comforting food that the city is known for. To ease her homesickness, I make it a point to whip up a hearty pot of gumbo. It's my way of bringing a taste of New Orleans to our Midwest home. Join me as we delve into the world of gumbo, a dish that not only warms the belly but also fills our hearts with memories of the vibrant city she holds dear.

Gumbo YaYa: A Lesson in the Louisiana Soup

andrea@thechoppingblock.com (Andrea) — Tue, 02 Mar 2021 16:30:00 GMT

Once we are able to safely travel again, New Orleans is at the top of my list, specifically for Jazz Fest which is hopefully happening in the fall. Not only does this city have the most amazing music, art and food, it's home to Commander's Palace. If you've never had the pleasure of eating at this famed restaurant, it's like stepping back in time. Men are encouraged to wear jackets and must wear collared shirts. It's traditional fine dining, also known as Haute Creole cuisine in Louisiana, set in a Victorian mansion with pressed white tablecloths and crystal chandeliers.

From White to Black: Breaking Down Roux

JCWhiteIV@hotmail.com (JC) — Fri, 07 Feb 2020 14:30:00 GMT

As the world of soups and sauces is ever so extensive, time has created a million variations and preferential changes to everything anyone may consider correct. Flavors will be ever changing as it should be. Each house has its own flavor based on family recipes, equipment needed, ingredient availability, likes, dislikes and so many more variables. The one area that I feel like should be more consistent is the viscosity of these soups and sauces.