| New Orleans Food
Posted: 3/28/2008 10:17:16 AM | Hope this helps-you must send samples upon completion -lol
Cheater’s Version: - from memory
This is a “tweaked” version which by the time I am thru, it is not a true cheat, but it is a lot faster.
General Notice:
When using Meats, i.e chicken, sausage, andouille, wild game, tasso, etc.,
brown meat first.
When using seafood, put it in when you have the liquid at about 10 min or so from being DONE….if Shrimp, when it turns lite pink, it’s done.
Other cheating seafood options:
Canned white crab meat, canned salmon meat, canned oysters, a couple of king-crab legs for flavor.
To start, drink a beer and
Put a small amount of oil ( 2-3 tablespoons, preferably in black pot, or real heavy pot.
Brown meat…I like to sprinkle a “little” sugar on mine as it gives it a candied effect.
When done, take out and put aside.
Put in all your cut up vegetables…onions, garlic, celery, bell pepper (prettier if you use multiple colors), green onions and sauté in a low fire….add meat.
Then I add my gumbo mix per instructions .( I like Oakgrove Smokehouse best) and season liquid to taste ( I use some of the Cajun Spices), knowing that it will start out slightly watery and you will cook it down. Drink another beer.
I then add a couple of tablespoons of ready-made, either home-made or store-bought roux (Savoie is my favorite)….a couple of table spoons (usually this is OK with a one-pack of mix will provide.)
which I rub onto the sides of the pot and allow it to mix as I turn liquid.
Cook it down to desired thickness.
Drink another beer.
I like to serve hot buttered, garlic, French bread and white rice.
IT IS NOT rice and gravy, it is Gumbo with some rice.
If you want to add Okra, You can….add with vegetables.
The ingredients of Gumbo usually reflect what’s available in the area.
i.e the coast will do seafood, inland will do meats, country folks will do more game.
Full recipe:
Start by making a roux…equal amounts of oil and flour, cook over low to mid-low fire until you have done it a few times. Stir constantly, DO NOT BURN, or you’ll have to start over. Get to desired color…South Louisiana normally likes it dark brown, while NOLA likes it mid brown. Don’t forget the beer.
Put in all your cut up vegetables…onions, garlic, celery, bell pepper (prettier if you use multiple colors), green onions and sauté in a low fire until soft/transluscent….add previously browned meat
Add water, season to taste…cook down to desired thickness.
Ingredients List: This can be adjusted to personal taste i.e. more/ less onions
Chicken and sausage:
Chicken about 2 lbs (cut it up, or buy it cut, or boil and debone…if you do the later, save the broth as liquid.
Sausage: 1 ½ pound cut up in 3/4 inch chunks.
½ cup oil
½ cup flour
2 1/2cups chopped Yellow or Red Onions (2 nice size onions)
1- 1 1/2 clove minced Garlic
1/3 cup Celery
1/2 cup Green onions
1/3 cup parsley
1 ½ cup chopped Green pepper (or divide between colors)
If you want file gumbo added, do so AFTER it is finished cooking and fire is OFF so it does not become stringy….or add it to the individual servings.(better and strongly suggested)
About 6 – 8 cups cups of liquid, water or water/broth and allow to cookdown.
I like to put 1/3 of the parsley AFTER it is finished cooking the other 2/3 I put in with vegatables....some people put it all with vegetables..OK
When using seafood, put it in when you have the liquid at about 10 min or so from being DONE….use Shrimp to tell, when they turn lite pink, it’s done.
DO NOT OVERCOOK SEAFOOD-DO NOT FORGET THE BEER
Feel free to ask
raul@thecajunstore.com | |
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| New Orleans Food
Posted: 1/18/2009 7:58:57 AM | Native New Orleanian here.
I love knowing that people reeeeeeeally enjoy the food here. I hope that everyone who comes here, leaves (if they ever WANT to leave) with great memories of New Orleans, the Crescent City.
So, New Orleans FOOD?
Here's Tom Fitzmorris' web site (he's a New Orleans food critic):
http://www.nomenu.com/
Restaurant recommendations, great New Orleans recipes... yum! | |
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| New Orleans Food
Posted: 1/18/2009 2:20:19 PM | I once stayed at the cutest little hotel on Toulouse. It was famous for being a hang out of Tennessee Williams, I can't remember the name of the hotel at the moment.
They served French coffee and beignets to die for every morning. Dang I wish I could remember the name of that place. | |
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| New Orleans Food
Posted: 1/18/2009 3:42:24 PM | It was bugging me so I went and looked it up. It was the Hotel Maison de Ville.
Sadly, it looks like they have recently closed. It was a charming place, it's too bad they closed it. I wonder if Katrina was the reason. 
The breakfasts were incredible. Apparently, the bistro is still open! Maybe there is hope.
www.maisondeville.com | |
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| New Orleans Food
Posted: 1/19/2009 5:39:22 PM | I grew up on the Mississippi Gulf Coast, about 90mi from N'awlins, countless trips to the qtr over the years, finally lived there for a while in 1980, countless trips there since then, once initiated you never really leave..
Y'all are fergettin one of the most prize tastes there is, and that is in the head of the crawfish! Pull the carapace off a boiled seasoned steaming mudbug, and with your little fingernail scrape that small fatty deposit off the inside of the carapace and treat your palate to this tiny morsel that soaks up all the flavors....
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| New Orleans Food
Posted: 1/19/2009 7:20:22 PM | I am a little squeamish about the crawfish heads, but I love the tails.
I have had the crawfish etouffee at Mr. B's and it was excellent. Mr. B's is still there, right? | |
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| New Orleans Food
Posted: 1/20/2009 6:27:05 PM | Eating the tails and sucking the heads while having a corona is one of the BEST things about summer!  | |
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| New Orleans Food
Posted: 1/21/2009 5:41:16 AM | Have you ever eaten what, in New Orleans, is called "barbeque shrimp"?
Wellllll, there's no traditional barbeque sauce involved. The rich, luscious 'sauce' is made with lots of garlic, spices and butter. Served on a plate or in a bowl, you're given french bread so soak up all that sauce. If you haven't had any, YOU... WILL... FLIP!!!!
Now some places are even making "barbeque shrimp po-boys"! They take the end section of a french bread, dig out the soft bread center... and fill that cavity with the shrimp and sauce. WOW!!!
Oh, yeah...... keep 'em comin'!!! 
"Way down yonder in New Aw-leeeeeeens..."...... Hal
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| New Orleans Food...Boudin
Posted: 1/22/2009 3:15:55 AM | I'd like a down-home recipe for Boudin...I dont have a sausage stuffer anymore, and I know I can make pattys, but can I make into logs and wrap with plastic wrap...or do I have to steam the link after stuffing?
thanks all... | |
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| New Orleans Food
Posted: 1/22/2009 4:49:28 AM | SS
Eating the tails and sucking the heads while having a corona is one of the BEST things about summer!
When I do the crawfish thing I usually go for the Turbo Dog.
Mmmmm...missing Summer. | |
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| New Orleans Food
Posted: 1/22/2009 4:50:34 AM | Towerman.
I had some great BBQ Shrimp in a little dive called Uglesich's??
Not sure about the spelling, but damn they were good. | |
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| New Orleans Food
Posted: 1/22/2009 7:52:59 AM | Gumbo 2ñ d runner up
Courtesy of Highway 51 2nd winner when this person was 19
HUMMM Starters, For a regular pot of gumbo not a huge one.
1 cup of flour to 1 cup of oil for the roux.
After turning like peanut butter color
add 2 onions
1 small bell pepper
2 cloves of garlic
1 stick of celery and the white tops of shallots.
cook on medium fire until the onions become clear.
Then add your cut up andouille. do not let it stick. if you must add a little water. keep stirring don't let it burn. after about 15 minutes add 8 cups of boiled water (hot). bring back to a boil then add another 8 cups of boiling water.
add 1 can of dawn fresh steak sauce and mushroom sauce or just beef gravy, or a can of franco American beef gravy. Heat it before you but it into the gumbo
add salt red & black pepper. Let it cook for about 30 minutes. In the meantime you should have yourc hicken or equal in legs and thighs in the oven unseasoned at 400 degree's to brown it. After it is browned, ( not fully cooked) add it to your gumbo.
cook for another 30 minutes. Turn it off skim off all the oil. Then turn it back on and add a handful of parsley and a handful of shallot tops. Cook for another 15 minutes.
add a teaspoon of file. Fresh File!! Optional You do not want to over file it or it will be slime. Taste for seasonings. Add if you need to.
Serve over Rice. Let each person add their own file to their bowl. You cannot have gumbo without file' hope this helps. WON 2nd runner up when I was 19.
Or this Gumbo by Cooyon He writes....
Flour bacon grease- heat in to dark roux
Onions bell peppers celery garlic - dried shrimp blend if making seafood use shrimp crab crawfish see the rest he writes cayenne rice paprika touch half ñ half bourbon Hj ‘s notes
First make a roux.. I like a darker roux for gumbo because it will not thicken up too much.. Darker the roux, less it will thicken.
When the roux is right, add your onions, bell peppers, celery and garlic. This stops the roux from getting any more darker and wilts the veggies.
Tip- always make more roux than you will need.. take some out and save it just in case you need it later in the gumbo.
Now would be the time to put your water in.. I use enough roux to do a 3/4 fill of the pot with water or stock. (if seafood, I would take small bag of dried shrimp in a blender with no water and turn that to dust and put in now), I like the canned crab claw in there now too, 2 cans.. this will get the roux to get the taste of seafood really well..
The gumbo will want to foam and boil over until the roux incorporates completely, so, be careful with high fires or med. hi fires.. IF it starts to foam up, lower the fire some and stir it until the foam head comes back down.
This part is important, I cook that for an hour to make sure the gumbo liquid is done good. (you can season now, but careful with the salt)
Since I like lot of "Seafood" in my gumbo, I take 2 lbs of peeled shrimp, 2 lbs of peeled crawfish tales, and two containers of fresh crab meat. (you can put in shell on crabs halved, or shell on claws you can buy). Put this in after you cooked the liquid and roux for an hour or so.
The addition of this will get it to want to foam a little again, but that is a good sign. Check your thickness, you want it thick enough, but not stew thick at all. If too thin, add that roux you took out at the beginning a couple teaspoons at a time to get it thicker (you should not be able to see the bottom of the pot, that is soup or something else).
I don't put smoke sausage, or anything else in my seafood gumbo..
I cook the entire mixture for another hour at least.
When you have it ready to serve, turn off the fire and add green onions (shallots).
Like the restaurants, in a bowl, put your gumbo 1st, take a cup of rice that you packed in there (little palm helps, not much) and put that in the middle.. take dried parsley and sprinkle the whole dish.. Can sprinkle a little cayenne too, but be careful with that..
Thats it.. I build Chicken and sausage a bit different, but this will work too. I do turkey or chicken with fresh pork sausage, chicken sausage, and I have done a great turkey and ham hock gumbo too.. All good stuff.. | |
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| New Orleans Food
Posted: 1/22/2009 10:17:36 AM | Crawfish season is just kicking off...it runs until late May usually.
I hate to disagree Smiling, but you don't drink Corona with crawfish. We used to drink Dixie, but now that is brewed in some place called Wisconsin. Now we drink Turbodog! or my new favorite Jockomo. | |
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| New Orleans Food
Posted: 1/22/2009 10:27:27 AM | ^^^^^^ Dixie beer brewed in Wisconsin ^^^^^^
^^^^^^ That's sorta like picante sauce ^^^^^^
^^^^^^ Made in New York City!!!!!!! ^^^^^^
A couple of beer flats filled with hot crawfish, corn, potatoes and King cake for dessert.
That is a really good meal! This is the time of year I miss living in La. the most...
tb | |
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| New Orleans Food
Posted: 1/22/2009 11:12:28 AM | | tb, don't get me started with king cakes. I had one yesterday with a cream cheese filling. | |
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| New Orleans Food
Posted: 1/22/2009 11:31:53 AM | OMG! My favorite one. Wish I could find a decent one where I live now.
tb | |
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| New Orleans Food
Posted: 1/22/2009 12:01:24 PM | good king cakes are hard to find here too. most are just dough and a ton of yellow, green and purple sugar....hell, even kmart sells them.
I like cream cheese with some toasted pecans on top | |
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| New Orleans Food
Posted: 1/22/2009 1:12:46 PM | | OMG ----- Kings crab will be at Costco's soon also HUGE will have to go get them and they bring Huge sea scallops and huge lobsters also... Soon they will be coming... | |
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| New Orleans Food
Posted: 1/22/2009 7:17:50 PM | | I'd suggest you do some GOOGLE-ing. Try to find some information on the best New Orleans king cake (you know, people will have contests... or at least express their opinions). LOTS of local bakeries will 'ship' their king cakes. BINGO!!! Your favorite king cake... where you are! (I know it's a chuck of money, but what a swell treat.) | |
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| New Orleans Food
Posted: 1/28/2009 7:26:15 PM | King Cake n Frosting from the New Orleans this is copy right protected
http://baking-decorating-cakes.suite101.com/article.cfm/mardi_gras_king_cake | |
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| New Orleans Food
Posted: 1/28/2009 8:36:00 PM | Dove ~ I don't understand your post about the copy right 
tb | |
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| New Orleans Food
Posted: 1/28/2009 9:13:03 PM | | She probably means she can't copy it to paste here, because it is protected by ownership. | |
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| New Orleans Food
Posted: 1/29/2009 6:03:08 AM | Start your searching:
http://www.neworleans.com/
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