Real Cajun Cooking
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Let the Good Times Roll
No where in the world do people enjoy life and food the way the Cajuns down in South Louisiana do. Food is almost like a religion and weekend gatherings always consist of tables full of mouth watering delicacies and ice cold alcoholic concoctions. (my favorite part :)
But the Cajun culture doesn't just stop there. The people of South Louisiana are like no other in the world. The average cajun would give you his last piece of boudin rather than see you go hungry. It wasn't until I moved away after the Hurricane did I truly understand the true spirt of the Cajun people and I miss that terribly. So that is why I created this lens....to share with the rest of the world my love of Louisiana and it's Culture.
Louisiana Seafood Gumbo
Compliments of Chef John Folse
Louisiana Seafood GumboSERVES: 12
COMMENT:
The premier soup of Cajun country, seafood gumbo, is known worldwide as the dish to seek out when visiting South Louisiana. There are as many recipes for this soup as there are people who cook it. This, however, is my favorite.
INGREDIENTS:
* 1 pound (35-count) shrimp, peeled and de-veined
* 1 pound jumbo lump crabmeat
* 2 dozen shucked oysters, reserve liquid
* 3 quarts shellfish stock
* 1 cup vegetable oil
* 1 cup flour
* 2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped bell pepper
* 1/4 cup diced garlic
* 1/2 pound sliced andouille sausage
* 1 pound claw crabmeat
* 2 cups sliced green onions
* 1/2 cup chopped parsley
* salt and cayenne pepper
* Louisiana Gold Pepper Sauce
METHOD:
In a 7-quart cast iron dutch oven, heat oil over medium-high heat. Sprinkle in flour and, using a wire whisk, stir constantly until brown roux is achieved. Do not allow roux to scorch. Should black specks appear in roux, discard and begin again. Once roux is golden brown, add onions, celery, bell pepper and garlic. Sauté approximately 3-5 minutes or until vegetables are wilted. Add andouille, blend well into vegetable mixture and sauté an additional 2-3 minutes. Add claw crabmeat and stir into roux. This will begin to add seafood flavor to the mixture. Slowly add hot shellfish stock, one ladle at a time, stirring constantly until all is incorporated. Bring to a low boil, reduce to simmer and cook approximately 30 minutes. Add additional stock if necessary to retain volume. Add green onions and parsley. Season to taste using salt, pepper and Louisiana Gold. Fold shrimp, lump crabmeat, oysters and reserved oyster liquid into soup. Return to a low boil and cook approximately 5 minutes. Adjust seasonings and serve over cooked rice.
AMAZON GUMBO
Everything you Need for A Cajun Feast
Here are all the supplies for a real Cajun
Fais Doo Doo Deux
Great Gourmet Fresh Oysters (1 Quart) Shucked
A very mild flavor with a wide variety of recipes.2 points
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Sweet Potato Pie
The sweet potato, or yam, is actually a meaty vine more...1 point
New Orleans Gourmet Pecan Cornbread MIx
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Lodge Pro-Logic Pre-Seasoned 7-Quart Dutch Oven
The one thing that probably discourages more peopl more...1 point
Best 12-Inch Flat Roux Whip
Commercial quality stainless steel made to exactin more...1 point
Tony Chachere's Instant Roux Mix - 4 lbs
Tony Chacheres Instant Roux Mix is a perfect produ more...0 points
Chef John Folse Cookbooks
My Favorite Cajun Recipes
- Pork, Chicken & Andouille Jambalaya
- Jambalaya has become the best known rice dish in America. The origin of this dish cannot be disputed. When the early Spanish settlers came to New Orleans, in the early 1700's, they brought with them the recipe for their famous paella.
- Stuffed Soul Pork Roast
- The word soul is used to describe not only the music created in the slave quarters and cotton fields of the South, but a cooking style as well. To best describe it, one would say it takes a whole lot of soul to create something out of nothing.
- Creole Dirty Rice
- This dish is much better known in New Orleans than in the bayous. The name dirty rice was given to the dish because of its dark color, once the liver and giblets are added. It is truly a unique Creole dish and definitely worth trying.
- Natchitoches Meat Pies
- Natchitoches, Louisiana is the oldest town in the Louisiana Purchase. In addition, it is home to the oldest and largest Creole settlement outside of New Orleans. We believe the meat pies, a tradition on Christmas Eve, were brought to Louisiana by the Cajuns upon their exile from Nova Scotia in 1750.
- Smothered Seven Steaks
- This is a traditional African American recipe. The name "seven steaks" comes from the bone, which is shaped like a 7. Soul Food at it's finest!
New Flickr Pictures
A Taste of the Beauty of Louisiana
New Guestbook
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fReEdOmLiFe
Oct 8, 2010 @ 5:45 am | delete
- This is a great lens. Thanks for making it. Very informative. I gave you a thumbs up.
I like your lens.Thanks for the recommendations.
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Kitchen microwave review
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Jan 12, 2010 @ 1:27 am | delete
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by ladesignz
I came Las Vegas after Hurrican Katrina and work as an internet marketing manager for a vitamin and supplement companyBefore coming to Vegas I worked for... more »
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