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Uncle Sidney's Red Beans by Amos MillerThere are two ways to go here: smoked meats (sausage, rib tips, neck bones, ham, country bacon), OR pickled meat. Either way, you'll obtain a rich flavor profile and a satisfying meal. One, warm, soft, and smokey; one tangy, slightly sharp, sort of barbeque-y, but it's always PORK and beans in the end.. My culinary mentor, whom I… |
2 votes
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SHRIMP AND CRABMEAT ETOUFFEE by Cecelia HeerSeveral weeks ago, after enjoying a great etouffee at a cooking demonstration and tasting from a local top-rated chef, I was inspired to make my own version the following day. Since Mardi Gras was coming up the following week, and since I am a seafood lover, I wanted to make a version with seafood, or more likely shellfish. So, I… |
1 vote
12207 views
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Five Star Chicken Gumbo by Chef Doug"If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there in the Air Force and it was love at first bite. This dish has a very unique taste that defies description. You are doing yourself a serious disservice if you don't give this recipe a try. You can… |
1 vote
6585 views
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