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Crawfish Stock RecipePosted in Featured Post, Recipes on 30 June 2009
Stats: 2,736 views and No Comments
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 like [...]
Posted in Recipes on 26 August 2007
Stats: 2,151 views and 5 Comments
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 the Spanish [...]
Posted in Recipes on 2 July 2006
Stats: 1,515 views and 4 Comments
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 this [...]
Posted in Recipes on 3 November 2005
Stats: 10,906 views and 17 Comments
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 [...]
Posted in Recipes on 29 September 2005
Stats: 2,422 views and 4 Comments
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 [...]
Posted in Recipes on 22 September 2005
Stats: 4,517 views and 11 Comments
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 legendary Leah [...]
Posted in Uncategorized on 20 September 2005
Stats: 2,177 views and 8 Comments
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 for you. [...]
Posted in Uncategorized on 9 September 2005
Stats: 21,069 views and 51 Comments
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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 [...]
Muffuletta Olive Salad RecipePosted in Recipes on 20 August 2005
Stats: 15,548 views and 14 Comments
This is my version of the Olive Salad for the NOLA Cuisine classic sandwich, The Muffuletta! My friend Tom and I always make at least one stop at the Central Grocery on Decatur during a visit to New Orleans for Mardi Gras. You can grab a Muffuletta Sandwich at CG, a beer in a Go-Cup [...]
Posted in Recipes on 3 August 2005
Stats: 2,903 views and 2 Comments
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, I [...]
