A collection of 16 posts
Hot Soup Keeps You Warm When It’s SnowingWith the impending threat of the #Snowpocalypse (spelled #Sneauxpocalypse down here) arriving in New Orleans, I can’t help but dream of ways to stay
Louisiana Seafood: Tracking Time by the SeasonsI grew up in south Louisiana – Baton Rouge, to be specific. One of the many blessings of growing up where I did was the abundance of fresh
Which Is It? Cajun or Creole?I was in Lafayette on Friday. My wife and I made the 2-hour drive to join our friends in their celebration of the Sacrament of Matrimony. The
Seafood Gumbo and Grilled Oysters: The Louisiana Seafood & Christmas ConnectionFor us Christmas and seafood go together like peanut butter and chocolate. Louisiana crowns the Gulf of Mexico, and throughout south Louisiana, there
Beef Stock: Aways a TreatBeef stock is always a treat. This stock comes out deep, rich and dark, almost like coffee. It is nutrient-dense, and it is so good and delicious. My stock
Roux: What’s All The Fuss About?Without roux there is no gumbo. For gumbo, a traditional roux is equal parts oil and flour. Essentially, you are frying the flour in the oil
Turkey Gumbo: What Thanksgiving Is All About… Sort of 😉A few years ago I came across a recipe by Emeril Lagasse for a turkey-bone gumbo. You can find it in Louisiana Real and
Chicken and Andouille Gumbo: It’s authentic!This is the real deal, folks. This is authentic gumbo. This isn’t store-bought. This isn’t frozen. This isn’t pre-packaged. This is something you
Chicken stock is an absolute necessity in our house. For years I bought cans of chicken stock at the grocery store. Then I discovered how easy and inexpensive it is to make a
Shrimp and Okra GumboI love me a good gumbo. As I have said before, I make chicken and andouille gumbo (or turkey!) throughout the year. But seafood gumbo is reserved for special occasions,
About this time last year I posted my recipe for Seafood Gumbo. Now, I love gumbo. And I make it quite often. Usually the chicken and andouille variety. Sometimes turkey and andouille. But,
INGREDIENTS2 lbs shrimp (with heads attached), peeled, retain the heads & shells4 yellow onions, 2 chopped, 2 quartered4 ribs celery, 2 chopped, 2 quartered2 green bell pepper, chopped6-9 cloves garlic, minced3 pounds tomatoes,