Start with gospel roux, simmered since childhood. Add a soupcon of rhythm and blues, a splash of jazz and a dash of soul. Fold in a healthy dose of Creole for spice, with a touch of honey for sweetness. Heat and serve any time you feel like kicking it up a notch.
Here are sixteen helpings of John Boutte's mix of bayou-blended soul...served up by one of the most versatile voices in popular music, backed by a band of seasoned New Orleans musicians.