top of page
The_Mountains_Background_Web.jpg

What's cooking
at Dugazon

Here, we gather recipes that capture who we are and what inspires us. Each one is a reflection of the conversations we’re proud to be part of—about taste, tradition, and the beauty of a life well-lived.

Think of this space as a living archive, where you'll find the flavors that give Dugazon its touch. It’s another way of tracing our journey the many flavors that have brought us together.

  • Etoufee Ready.jpg

    Inspiration
    There is nothing quite like Crawfish Etoufee… and Bobby’s Grandfather, Bainbridge Dugazon could make a mean one.   As a "smothered" dish, it reflects the Cajun, Creole, and French influence on Louisiana cuisine, served over rice with crusty french bread.  It’s truly a Louisiana classic.
     
    Ideal Serving Moment
    This can now be enjoyed anytime of the year given that you can use frozen crawfish tails.  However, crawfish season runs from November through mid July so can be done with fresh crawfish tails during this time.  To be eaten with family, friends both in and out of the home. 

    Recipe Details
    Serves: 4
    Adapted from the recipe of Bainbridge Dugazon

    Ingredients

    • 2 sticks butter (1 salted, 1 unsalted)

    • 1 cup finely chopped white onion

    • 1 cup finely chopped shallots

    • ½ cup finely chopped celery

    • 1 teaspoon minced garlic

    • 2 tablespoons flour

    • 1 cup whole tomatoes (fresh or half an 8 oz can whole tomatoes with juice)

    • 2 ½ cups fish stock (homemade, frozen or premade)

    • 2 teaspoons salt

    • 1 ½ teaspoons black pepper

    • ½ teaspoon Tony’s Cajun Seasoning

    • 1 tablespoons Worcestershire sauce

    • 2 cups crawfish tails (frozen and from Louisiana)


    Preparation​

    In a large saucepan melt butter and saute onion, celery and shallots until tender, 10-12 mins or so.  Do not brown just cook until tender. 
     

    Add garlic and cooking for an additional minute.  
     

    Add the flower and stir constantly until golden brown, may take 5-7 minutes. 
     

    Add tomatoes and crush up and brown, may take 5-7 minutes. 
     

    Blend in the fish stock and simmer for 12-15 minutes.  
     

    Add salt, pepper, Tony’s, Worcestershire sauce and crawfish tails.  Cook slowly for 20-25 minutes, stirring constantly, but do not let boil.  
     

    Serve with a hot rice, your choice of Louisiana Hotsauces, crusty french bread and a crunchy green salad. 

  • Screenshot 2026-02-06 at 16.16.08.png

    Inspiration

    There’s something deeply comforting about onion soup.  Bobby has always had a love for French Onion Soup.  Growing up no matter where they traveled in the US or abroad, if French Onion Soup was on the menu he would order it.  This is a less fancy recipe but one that hits all of the notes of truly a onion great soup!   Plus it does not hurt when served in a beautiful soup tureen. 

    ​

    Ideal Serving Moment

    ​This is incredible anytime of the year, but perfect for a cold winter night to comfort the soul! It can be served as a meal on its own with a crispy green salad and vinaigrette dressing. It pairs well with any kind of dessert.

    ​

    Recipe Details

    Serves: 4
    Adapted from a recipe of Jacques Pepin

    ​

    Ingredients

    • 2 Cups 1-inch-cubed leftover bread - preferred french bread

    • 1.5 tablespoons olive oil

    • 2 medium onions, peeled and thinly sliced (about 3 cups) - prefer sliced on a mandoline

    • 5 cups unsalted chicken stock - box from the supermarket works great!

    • ¼ teaspoon salt

    • ¼ teaspoon Tony’s Chachere Cajun Seasons

    • ¼ teaspoon black pepper

    • ½ cup grated Gruyère cheese

    • 1 tablespoon fresh minced green onion or chives

    ​

    Preparation​

    Preheat the oven to 400’ F.  Place the cubed bread on a baking sheet and bake for 12-15 minutes, until nicely browned. 

    ​

    Place the oil and onions in a 12-inch saucepan and cook over high heat for 8 to 10 minutes, stirring occasionally, until the onions are nicely browned.  

    ​

    Add the chicken stock, salt, pepper, Tony’s seasoning, and bring to a strong boil, and keep it boiling for 5-7 minutes.  

    ​

    Meanwhile, place the bread cubes in a large soup tureen and spring the cheese on top.  Pour the boiling stock and onion mixture into the tureen and mix well.  Ladle into your favorite soup plate, spring with green onion or chives, and serve immediately. 

    ​

    Accompany with a crunchy green salad and french vinaigrette. 

Stay Connected.

Each month, co-founder Bobby shares a favorite recipe alongside the stories and objects that inspired it.

bottom of page