by From Nola Cuisine I made Jambalaya for dinner tonight and it really hit the spot, it’s one of my favorite one pot meals. Here I used Crawfish and my homemade Tasso which added a nice smoky flavor. You could easily substitute a good quality ham for the Tasso, and Shrimp for the Crawfish in … Continue reading Crawfish & Tasso Jambalaya
by 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 so I wanted my stock to have both of those flavors, real simple. I … Continue reading Shrimp & Chicken Jambalaya Recipe
by Jambalaya is as synonymous with NOLA Cuisine as Gumbo! There are vicious debates about whether the dish is of French or Spanish origin. The word itself is from the French & Spanish word for Ham, Jambon. The a la is French, and the ya is said to be an African word for “Rice”. Personally, … Continue reading Chicken & Andouille Sausage Jambalaya Recipe
by I’m proud to say that my photo made it on the cover of the new book The Louisiana Seafood Bible: Oysters ! I’m thrilled to be associated with such an informative book, the kind of cookbook I like, not just recipes, but loads of information as well. From Louisiana Seafood Bible – Oysters The … Continue reading The Louisiana Seafood Bible – Oysters
by After the Crawfish Boil in the spring I sat down and picked the tail meat and fat from all of the leftovers, vacuum sealed and froze it. I also made a batch of Crawfish Stock that night with all of the shells, and froze it as well. This is a relatively quick stock, much … Continue reading Crawfish Stock Recipe
by Something I have been wanting to do on this site is explore the roots of some of the Louisiana dishes that are now so well known. I love to explore the evolution of cooking styles, regional cuisines, and regional dishes, in this case Jambalaya. It is hard to deny that Jambalaya has roots in … Continue reading Spanish Paella Recipe
by Tasso (TAH-so) is a smoked seasoning meat used to flavor dishes like Gumbo, Jambalaya, and Red Beans & Rice. Tasso used to be made from the trim after an Acadian Hog Boucherie, thin strips, heavily seasoned, dried, then smoked for hours. These days however, most of the Tasso that is available is a little … Continue reading Homemade Tasso Recipe
by 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 used as a seasoning meat in many one pot meals, such as Gumbo. The … Continue reading Chaurice Sausage Recipe
Amazon.com Widgets I eventually want to have a fairly complete list of Creole & Cajun Cookbooks and where to find them. The above photo is part of my personal collection. If anyone is searching for a particular recipe from a book I have drop me an email, I will see what I can dig up … Continue reading Bibliography of Creole & Cajun Cookbooks
Amazon.com Widgets Custom Search Here is my growing list of Cajun & Creole Recipes! Appetizers Fried Okra Natchitoches Meat Pies Oma’s Beef Croquettes Bean Dishes Red Beans & Rice (with Andouille & Tasso) Red Beans & Rice (with Smoked Ham Hocks and a side of Chaurice Sausage) Red Beans & Rice (with Pickle Meat and … Continue reading My Creole & Cajun Recipe Page