Alexis Touchet
Recipe Developer
Alexis Touchet was a food editor atGourmetfor over 20 years. She began her culinary journey as a child in southwest Louisiana, cutting her teeth on gumbo, pork boudin, and pecan pie. She then followed her nose to New York and studied with James Beard, Giuliano Bugialli, and Julie Sahni, among others.
Cajun Chicken Stew
When I was growing up in Louisiana, nothing made my mouth water like the smell of onion, bell pepper, and celery cooking in my mom's dark Cajun roux. For maximum flavor, use the whole chicken and leave any fat attached. Active time: 1 1/4 hr Start to finish: 1 3/4 hr