New Orleans, Creole and Cajun style cooking Talk
| Subject | By | Messages | Last Post |
|---|---|---|---|
| Mardi Gras |
Ted Brooks
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4 replies
2 people |
January 29, 2011 20:30 |
| Where are the Creole and Cajun food lovers? |
Ted Brooks
|
2 replies
2 people |
January 25, 2011 17:12 |
| I love cajun food! |
Peggy Richardson
|
1 reply
1 person |
March 25, 2009 06:41 |
New Orleans, Creole and Cajun style cooking Recipes (5 of 80) View all
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Cajun Crowder BeansAlso known as Crowder peas, these delicious little fellas can often be found in frozen form at the store. These are fresh picked right here in Michigan and, like fava beans and so many other seasonal treats, we rush them to the table. Crowders are really a 'Southern' treat and I first enjoyed them when visiting relatives in West… |
2 votes
17917 views
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Easy Crawfish BisqueI Love Crawfish, Mudbuds, Crayfish...what ever you call them, there's nothing like hosting a crawfish boil (or going to one), hot, spicey, succulent crawfish...Mmmmm! We are approaching the latter couple of months of "Live Crawfish Season", which usually ends about June.But...coming up is the 30th Annual Mudbug Madness, a four-day… |
1 vote
2186 views
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Leftover Turkey and Sausage Gumbo for #SundaySupperHave you wondered what to do with all those Thanksgiving leftovers?Well have I got a treat for you!This week on #SundaySupper, it is all about the leftovers.My Sunday Supper pals have a great line line up so after you take a look at my Leftover Turkey and Sausage Gumbo, take a look at what everyone else has to offer.Today, it is all… |
1 vote
1359 views
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My Dry RubIts that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then… |
4 votes
16390 views
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File Gumbo / Chez HeleneThe late Chef Austin Leslie left a brilliant legacy of Creole dishes and he helped form my approach to the cuisine of NOLA. I follow no other recipe than the one he left me. When a dish is perfect, why stray? Fresh ingredients will tell the tale. Now, as my mentor Paula Wolfert admonishes: "Relax and follow the recipe"! |
2 votes
7873 views
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