A collection of 16 posts
Hot Soup Keeps You Warm When It’s Snowing With the impending threat of the #Snowpocalypse [http://ow.ly/i/4qdSO] (spelled #Sneauxpocalypse down here) arriving in New Orleans, I can’t help
Louisiana Seafood: Tracking Time by the Seasons I grew up in south Louisiana – Baton Rouge [http://www.visitbatonrouge.com/], to be specific. One of the many blessings of growing up where I did
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 Connection For 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 Treat Beef 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
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 Gumbo I 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
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,
INGREDIENTS * 2 lbs shrimp (with heads attached), peeled, retain the heads & shells * 4 yellow onions, 2 chopped, 2 quartered * 4 ribs celery, 2 chopped, 2 quartered * 2 green bell pepper, chopped * 6-9 cloves
