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Cajun/Creole food rules and getting down to Louisiana to try some authentic stuff is #1 on my food bucket list. I mentioned in the other thread that I made red beans and rice last weekend. I use this recipe from the GWS wiki and it's pretty good. My girlfriend who has never had this cuisine before (and isn't even from this country) loved it too. Two things I might change are to add more meat and get a bigger blender to make them a little more creamy. In fact my GF suggested taking all the beans and blending them before adding to the whole pot for the four-hour simmer, but you'd probably have to stir it a lot more than once or twice an hour unless you want to burn it. Also I found the following recipe for "cajun seasoning" in my recipe folder- quote:2 teaspoons salt
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Sep 19, 2013 23:32
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| # ¿ May 4, 2024 10:51 |
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I was told that this was the place to go for NOLA food recommendations- I've been wanting to go to New Orleans for years and I'm finally getting the chance to by tagging along with my wife while she heads down there for a weekend conference. What are the best places to eat within walking distance of the convention center? I know that it's right near the French Quarter which seems like a good place to start.
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Mar 12, 2018 02:06
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We're staying on the north end of it, if that helps. Thanks for the suggestions so far, my wife is working all day Saturday and my job is to find places to eat for when she's done working 
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Mar 12, 2018 03:48
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Making red beans and rice using a recipe I got off of a postcard in NOLA, pray for me goons. Speaking of which, the red beans recipe in the OP doesn't mention soaking them overnight first. What do you need to do to make them soft enough to eat same-day?
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Apr 1, 2018 21:54
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What are the "acceptable" gumbo meats? Chicken, shrimp, various sausages, certain amphibious animals? Have made gumbo from scratch the past couple of weekends and really enjoyed it but need to mix it up my ingredients a little bit. I used some chorizo last time and fried it in the pot before doing the roux and the grease from the sausage gave the whole thing a nice spicy flavor.
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Oct 29, 2018 17:06
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That Works posted:My brother in-law was real sick a while back and his wife was slammed taking care of him and 3 kids. Neither of them are particularly good or experienced cooks (both yankees) and I made a big pot of gumbo for them. This christmas we bought them an instant pot as they were kinda getting into cooking a bit more. He just wrote me telling me how much he and his wife loved the gumbo I made them months ago and that he had tried to make an instant pot gumbo recipe (I have no idea which one?) and it came out OK, but he was interested in making a good / proper one. I followed this the first time I made it myself (starting at 5:50 or so), just tell him to ignore anything involving shrimp if he wants to- https://www.youtube.com/watch?v=6HBPHRDEt_Q Also if your BIL has any sort of Asian grocer nearby, they usually have okra available.
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Jan 25, 2019 13:42
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Got a bunch of celery and green bell pepper in my produce box, not to mention a grip of shrimp shells in my freezer. I have to come up with a good Cajun dish to make this weekend, maybe some jambalaya. It's been far too long since I've made any!
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Jul 27, 2019 02:05
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| # ¿ May 4, 2024 10:51 |
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That Works posted:I might have asked this before, apologies if so. This dude isn't as authentic as the rest of these but I followed the gumbo recipe here the first couple of times I did it and it turned out pretty good (starts around 6:35)
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Aug 10, 2019 05:21
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