by I always make a big batch of Turkey Stock before Thanksgiving, for stuffing, gravy etc., and of course for the leftover Turkey Gumbo a day or two after the holiday. I made a huge batch of stock this year, so I made a little Pumkin Soup with a couple of the pie pumpkins that … Continue reading Pumpkin Soup with Andouille and Tasso
by From Nola Cuisine I started making my own Andouille a few years back because the stuff they sell in the grocery stores here in Michigan is a joke, you may as well break open a package of Oscar Meyer hot dogs for your Gumbo. You know the kind I mean, basically Alpo, stuffed into … Continue reading Andouille Sausage Recipe
by My good friend Texas Chef Bill Moran and I recently came up with the idea to showcase some of the great Chefs of New Orleans, past and present. We’re not talking about the superstars like Prudhomme and Lagasse, but the somewhat lesser known New Orleans Chefs and cooks that, although not nationwide superstars, are … Continue reading Great Chefs of New Orleans: Austin Leslie
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 Images – (reedited) Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in fact, it probably outsells the Gumbo in a lot of establishments. Unlike the clear Turtle Soups made in other parts of the world, the Louisiana variety is a dark, robust soup, bordering on a stew. There … Continue reading Creole Turtle Soup 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
by I found this doing a search to see if Chef Pete Vasquez of Marisol Restaurant was OK after Katrina. He is not only ok, but he and his wife Janis are looking to feed the hungry victims of Hurricane Katrina in New Orleans. This is from a post at The Gumbo Pages Looka! Here … Continue reading Marisol needs your Help to feed the Hungry in New Orleans!
by If you’ve ever wondered how Filé (FEE-lay) Powder is made, or would like to make it yourself, check out THIS LINK! Filé powder is a NOLA Cuisine Staple, which is made from the ground, young and tender leaves of the Sassafras tree (Sassafras root is the original flavoring of root beer). The Choctaw Indians, … Continue reading Filé Powder