Monthly Archives: September 2005

I make my Jambalaya partly on the stove, then finish it in the oven, although it takes a bit longer to cook, I find the even heat turns out a better product. For this recipe I used Chicken and Shrimp … Continue reading →

The French term Bonne Femme translates to Good Woman or Good Wife, but in French culinary terms it generally means with mushrooms, which is not always the case in Creole cooking. Antoine’s does (or did, until they reopen) an Oyster … Continue reading →

After making that beautiful Beef Stock recently, I decided to post on one of my favorite NOLA Cuisine, classic sauces: Marchand de Vin. You will find this sauce in all of the old line restaurants: Anotoine’s, Galatoire’s, Brennan’s, Arnaud’s. This … Continue reading →

From Nola Cuisine Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as … Continue reading →

Where do I start on this topic? How about Louis Armstrong! This was his comfort food, his “birthright” as he once said, as I’m sure it is for many New Orleanians. He actually used to sign his name Red Beans … Continue reading →

Here is one of the uses for Beef Stock within Creole Cuisine that I mentioned; although most cooks probably use water in their recipe, I use Beef Stock in mine. Grillades (pronounced GREE-ahds) & Grits is a dish widely served … Continue reading →

I know you’ve heard the speech before, To have a great finished product, you need to have a great stock, and Good cooks make Good Stocks. I would love to pass on a good shortcut here, but there really is … Continue reading →