Oyster Stew Meets Étouffée in One Velvety, Smoky Bowl at Jargon in Asheville

It took one taste of a clam étouffée made with dark roux at an event in Louisiana for chef Stephen Goff to start thinking about creating something just as delicious at Asheville’s Jargon. “I fell in love with the depth of flavor and unexpected pairing of clams in étouffée,” he recalls. “I’ve been modifying and building this recipe ever since.”

For his...