Ratings
- Bread Pudding Recipe
(5.00 out of 5) - Cochon Butcher (5.00 out of 5)
- Southern Fried Chicken Recipe (5.00 out of 5)
- Shrimp Remoulade Recipe (5.00 out of 5)
- Okra Gumbo (5.00 out of 5)
- Central Grocery (5.00 out of 5)
- Middendorf’s Seafood Restaurant (5.00 out of 5)
- Mother’s Restaurant (5.00 out of 5)
- Casamento’s Restaurant (5.00 out of 5)
- Domilise’s Po-Boy & Bar (5.00 out of 5)
- Bread Pudding Recipe
Tag Archives: roux
Redfish Courtbouillon
From Nola Cuisine This is the city or Creole version of the great Louisiana Courtbouillons, the other being the Cajun Catfish Courtbouillon (COO-be-yahn). The major difference in my two versions is the absence of a Roux in this one and … Continue reading
Posted in Recipes
Tagged baked fish recipe, blackened redfish, cajun recipes, creole recipe, emeril, gulf fish, louisiana, new orleans, nola, paul prudhomme, redfish courtbouillon, roux, snapper
9 Comments
Shrimp Etouffee Recipe
From Nola Cuisine Images – (reedited) The smell of Etouffee, be it Crawfish (my Crawfish Etouffee Recipe) or Shrimp, is one of the most heavenly aromas that I know, along with the smell of Shrimp a la Creole. The word … Continue reading
Posted in Recipes
Tagged cajun, crawfish etouffee, creole, etoufe, etoufee, etouffe, etouffee, new orleans, recipe, roux, shrimp, shrimp a la creole, shrimp creole, shrimp etoufee, shrimp etouffe, shrimp ettouffe, shrimp sauce piquante, shrimp stock, stewed
96 Comments
Chicken and Andouille Sausage Gumbo Recipe
From Nola Cuisine Yesterday was bitter cold here in the Detroit area, perfect Gumbo weather, so I whipped up a small batch to warm our souls. When it comes to chicken for soups, I’m a leg & thigh man. For … Continue reading
Posted in Recipes
Tagged acadien, african, andouille sausage, brown roux, cajun, cayenne, chicken thighs, creole and cajun cuisine, creole boiled rice, donald link, emeril lagasse, file powder, green onions, gumbo, holy trinity, homemade andouille sausage, okra, paul prudhomme, roux, stock
27 Comments
Cajun Catfish Courtbouillon Recipe
A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming … Continue reading
Posted in Recipes
Tagged cajun recipes, catfish court bouillon, catfish courtbouillon, catfish stew recipe, creole and cajun recipes, creole sauce, donald link, emeril's, louisiana cookingcreole recipes, new orleans recipes, nola, paul prudhomme, picayune, real cajun recipes, redfish courtbouillon, roux
7 Comments