#creole simmer pot

[aditheursula]

Does jambalaya simmering on the stove count as a Winter Solstice simmer pot?!?!?

#imma count it #I don’t care #winter solstice #Yule #simmer pot #creole simmer pot #creole #cooking #good

[cera-writes]

your gambit fics are so good you write him amazingly 💕 gambit or magneto x reader fluff pls?

Merci, mon ami! <3 For real though, thank you that is such a great compliment!! I'll definitely write for both requests! Erik x Reader will be in a separate post. But I do plan on writing for him <3 Pairing: Remy "Gambit" LeBeau x Reader Prompt: Remy shows the reader how to make his famous creole gumbo and a confession with lots of fluff ensues tags: sfw, fluff, and Remy just being his lovable ragin' Cajun self.

"Let ol' Gambit show you how it's done."

You were busy prepping supper in the kitchen of the mansion, taking over dinner duties that afternoon. Thing was though, that you couldn't quite figure out just what you wanted to make.

You'd pulled out every cookbook Professor Xavier had stored in the kitchen but nothing was quite to your liking.

You flipped through the pages, eyes scanning over every recipe on every page but nothing spoke to you. You really just didn't know what you specifically had the taste for.

You sighed, growing frustrated with your lack of a decision for picking something to eat.

"Geez, this should not be that hard," you scolded yourself. "Screw it. I'm just gonna pop a frozen lasagna in the oven."

You had just opened the freezer and pulled out the frozen food and closed the door when you nearly had a heart attack seeing Gambit standing on the other side.

You nearly dropped the frozen lasagna before Remy grabbed it out of your hands.

Gambit took one look at the monstrocity you were about to make before tossing it back into the cold tundra. He then made a disgusted face.

"Gambit know you ain't about to cook that, petite!"

You folded your arms over your chest raising a brow at him. "You have any better ideas?" You asked, daring him to give you his suggestions.

"As a matter of fact I do, chere. Let ol' Gambit show you how it's done."

You watched as he started pulling out different types of ingredients from the pantry and refrigerator.

"Help Gambit out darlin' and grab that big pot out from over there," he pointed to one of the bottom cabinets that held all the cookware.

You huffed before doing just that as he laid out all the ingredients on the counter.

"Gambit gonna show you how to make his famous gumbo."

You had no objections. "Be my guest, monsieur."

He grinned at the use of your French vocabulary.

"It may take a while to cook but this'll have everybody comin' back for seconds," he smirked, grabbing a knife from the cutlery set.

He then motioned for you to stand in front of him, guiding the knife into your hand as he helped you chop some of the ingredients up.

Your back was pressed flush to his chest and you could feel the warmth radiating off of him. It was no secret that the two of you had unspoken feelings towards each other. He always found ways to brush up against you or use some excuse to get close to you. Right now was no exception either.

"Just like that, chere..." Remy trailed off, helping you slice up the food and put it into the pot. He was so close to your ear that you felt his breath tickle the sensitive skin there. It made your heart rate quicken.

"You're doin' a mighty fine job of that," Gambit praised you, causing your cheeks to heat up. He then moved away, letting you catch your breath. He knew exactly how to rile you up. And it always seemed to work.

Soon, he had the pot boiling on the stove. "Now we let it simmer to perfection," he made a little chef's kiss motion, bringing his fingers to his lips. "But in the meantime, Gambit can find other ways to pass the time with you ma petite." He tossed you a playful wink.

His eyes then trailed over your frame, noticing what you were wearing. "Not gonna lie chere, you look delectable in an apron."

You rolled your eyes, not being able to hide your smile at his compliment. He was such a shameless flirt.

He moved closer to you again, wanting to just be near you. He loved your presence. You somehow always had a way of lighting up the room when you were around. He backed you up against the counter, placing his hands on either sides of you.

"You wanna know somethin' ma cherie?" His gaze lowered to yours, face just mere inches from kissing you. You swallowed hard, wondering what he was about to say.

"Gambit has, well, liked you for a while. And ain't referring to like in a friend sort of way. You do somethin to me and I need to show you what that means..."

He cupped a hand to your cheek, leaning in as his stubble brushed against the skin there. His lips melted into yours, causing sparks to fly in a figurative sense. You gasped softly, wrapping your arms around his neck, bringing him in closer to you.

Once you both finally pulled away for air, the pot had started boiling over.

"Merde!" Gambit cursed under his breath, reluctantly breaking away from you to tend to the food.

Once he got that settled, he immediately turned his attention back to you only to find you with your hands on your knees laughing at the whole situation. "What?" He smirked. "We almost let the food burn from makin' out."

"Exactly," you grinned, face flushed red with happiness and humor.

He couldn't help but sweep you off your feet this time as he sat you on the counter. He moved some stray hair from your face before he gazed into your eyes.

"I need to know if you feel the same for Gambit..." his voice was low and husky now and suddenly all seriousness returned back to your features as he trailed his thumb over your bottom lip.

"Do you even need to ask, Remy?"

You grabbed his shirt and crashed your lips into his this time. He kissed you back eagerly, until you both heard the sound of someone clearing their throat awkwardly.

You both turned to look and see Wolverine, Morph, Cyclops, and the rest of the X-Men standing at the entrance to the kitchen.

"Uh, It's dinner time. Or were we interrupting something else?" Cyclops raised a brow.

You both smiled sheepishly.

Remy scratched the back of his neck and smirked, "Dinner's ready," before giving you a wink as if to say we'll finish this later.

#gambit #remy lebeau #gambit x reader #x men 97 #xmen #remy lebeau x reader

[hellishcuisine]

Mamans Jambalaya

Originally a recipe made from scraps, today jambalaya is a staple dish in every Creole family! This version stems from my mother, dear reader; I urge you to treat it with respect, otherwise I need to turn up at your house °W° (this is a joke). Since I live in Central Europe, some traditional ingredients are not accessible to me. Furthermore, I have to deal with certain allergies.. feel free to change back the indicated substitutes and make sure to let me see your results. I am dying to!

Ingredients (for ~6 servings): - Seasoning mix (see here) - 6 medium chorizos (substitute for Anduille sausage) - cut into ~1/4`` pieces - 3 big chicken breasts - cut into roughly the same size as the sausage - 1 medium capsicum (green) - roughly chopped - 3 sticks of celery - chopped to the same size - 1 big yellow onion - chopped to the same size - 1 habanero (yellow) - finely chopped - Cloves of garlic to taste - finely chopped or crushed - 2-3 tb Tomato paste - 2 cans of crushed tomatoes - Hot sauce to taste - 2-3 bay leaves - 5 cloves - Piment to taste - ~20oz vegetable or chicken stock - Rice

What to do when First, you want to sweat and caramelize your chorizo. Do not overcrowd the pan! In this case, I roasted two batches over medium heat for ~5min on each side. To quote my favorite online chef "Love it, leave it alone!"

Leave the grease in the pan and transfer the sausage into your pot; you will use the grease to brown your chicken! I personally put in some pieces of chorizo in with the chicken and cover everything with a generous helping of seasoning mix... Do not overcrowd the pan! Depending on your stove, this takes ~5min on each side. Do not worry if the center of your chicken is still raw-ish, we will boil it out later.

Again, transfer the meat into your pot. Now starts the fun part - we're caramelizing the holy trinity (onion, capsicum, celery). You need some neutral cooking oil and medium high heat. Let it sit and bleed. My celery was frozen, so do not worry if yours does not bleed as much! Make sure to taste check and adjust your flavour profile if you need to. The trinity can be a little bitter (which I personally prefer!); a bit of honey can balance it out. Once the trinity is softened and some of the excess moisture has evaporated, add the garlic and the habanero and let it become fragrant. Once everything is incorporated well, transfer it to the pot.

I personally like frying off my tomatoe paste, but that is optional! Add it to the pot together with the crushed tomatoes and the stock; add rice (depending on what kind of rice you chose, calculate it to balance with the stock). Add the bay leaves, cloves and piment and let it simmer over low heat for at least 30mins.

If you did everything right, this is the final product. Add some more seasoning mix and hot sauce to taste and enjoy!

#jambalaya #hazbin alastor #hellishcuisine #cooking tutorial #recipe #cajun cooking #creolecuisine

[grandmamarieslouisianakitchen]

Culinary Cousins: Louisiana's Culinary Kaleidoscope of Cajun and Creole

Welcome back to our Louisiana kitchen, cher! Let’s delve into a topic close to my heart – the captivating world of Cajun and Creole cuisines. While these two culinary traditions share the same vibrant home, there are nuances that make each one a unique celebration of flavor.

Similarities

Most cousins share some traits and us Cajuns and Creoles? Well, now, we aren’t that different.

Rich Heritage Both Cajun and Creole cuisines are born from the rich cultural tapestry of Louisiana. They intertwine elements from French, Spanish, African, and Native American traditions, creating a delicious mosaic that reflects our diverse history.

Holy Trinity The "Holy Trinity" – a medley of bell peppers, onions, and celery in the heart of both cuisines. This aromatic trio serves as the flavor foundation for many dishes, providing depth and character to Cajun gumbos and Creole étouffées.

Rice Is A Staple Rice is a fundamental component in both Cajun and Creole cooking. Whether it's a bed for gumbo or jambalaya or a side dish, rice ties these culinary traditions together.

Differences

Everyone has their differences, even something as small as ordering a Dr. Pepper instead of a Big Shot. (It happens.)

Geographic Roots One key distinction lies in their geographic roots. Cajun cuisine hails from the rural areas of Louisiana, particularly the Acadiana region, while Creole cuisine originates in the urban centers, primarily New Orleans.

Influences and Ingredients Cajun cuisine often leans towards heartier, rustic fare with influences from the French countryside. Game meats, seafood, and ingredients like andouille sausage are staples. On the other hand, Creole cuisine showcases more refined flavors, often incorporating tomatoes, fine herbs, and a variety of spices.

Cooking Techniques The cooking techniques also set them apart. Due to their rural roots, Cajun dishes are often one-pot wonders simmered to develop robust flavors. In Creole cuisine, you might find more intricate sauces and delicate preparations, showcasing the finesse of French culinary techniques.

Global Influences in Creole Being born in a melting pot like New Orleans, Creole cuisine has been influenced by a broader array of international flavors. Spanish, African, Caribbean, and Italian influences are more pronounced in Creole dishes, offering a diverse and eclectic culinary experience.

In the end, both Cajun and Creole cuisines share a love for bold, flavorful dishes that bring people together. Whether you're simmering a gumbo on the bayou or enjoying a Creole-inspired feast in the heart of New Orleans, you're partaking in the magic of Louisiana's culinary heritage.

Jambalaya: A Culinary Symphony

The iconic Jambalaya is one dish that is beloved by both Cajun and Creole communities. Jambalaya reflects the diverse cultural influences and rich culinary heritage of Louisiana. While there may be variations in the recipes between Cajun and Creole versions, the heart of the dish remains a shared love for bold flavors and hearty, one-pot creations.

Cajun Jambalaya

Ingredients Typically, it includes andouille sausage, chicken, and sometimes game meats like rabbit or alligator. It's seasoned with a robust blend of spices, and the trinity of onions, bell peppers, and celery forms the flavor base.

Cooking Style Cajun jambalaya often features a brown roux for added depth and a rustic, hearty feel. It's a flavorful dish that reflects the down-to-earth, rural roots of Cajun cuisine.

Creole Jambalaya

Ingredients Creole jambalaya may include a mix of proteins like shrimp, ham, and smoked sausage. Tomatoes are a distinguishing feature, giving the dish a slightly reddish hue. The trinity is present, but green bell peppers are more common.

Cooking Style Creole jambalaya tends to have a lighter, tomato-based sauce. The cooking style aligns more with the sophisticated techniques often associated with Creole cuisine.

Despite these variations, the essence of jambalaya as a communal, flavorful dish that brings people together is a shared sentiment in both Cajun and Creole communities.

It truly reflects Louisiana's cultural melting pot, where diverse influences meld into a harmonious culinary symphony. 

Whether enjoyed at a family gathering, a festival, or a casual dinner, jambalaya embodies the spirit of Louisiana's love for good food, good company, and good times.

Cajun Jambalaya Recipe

This Jambalaya is a meal that brings folks together, so gather your loved ones and savor the taste of Louisiana's heart and soul. 

Ingredients

1 lb andouille sausage, sliced

1 lb boneless, skinless chicken thighs cut into bite-sized pieces

1 large onion, finely chopped

1 bell pepper, diced

3 celery stalks, chopped

3 cloves garlic, minced

1 can (14 oz) diced tomatoes

1 cup long-grain white rice

2 cups chicken broth

2 teaspoons Cajun seasoning (adjust to taste)

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper to taste

Green onions, chopped, for garnish

Fresh parsley, chopped, for garnish

Instructions

Prepare Ingredients

Slice the andouille sausage.

Cut chicken thighs into bite-sized pieces.

Chop onion, bell pepper, celery, garlic, green onions, and parsley.

Sear Meats

In a large, heavy pot or Dutch oven, sear the andouille sausage over medium-high heat until browned. Remove and set aside.

In the same pot, add the chicken pieces and brown them on all sides. Remove and set aside.

Sauté Vegetables

In the same pot, add a bit of oil if needed. Sauté the onion, bell pepper, celery, and garlic until softened.

Build Flavors

Stir in the diced tomatoes and cook for a few minutes.

Add Cajun seasoning, dried thyme, and dried oregano. Season with salt and black pepper to taste.

Combine Ingredients

Return the seared andouille sausage and chicken to the pot.

Add the rice and stir to coat the rice with the flavorful mixture.

Simmer

Pour in the chicken broth and bring the mixture to a boil.

Reduce heat to low, cover the pot, and let it simmer for 20-25 minutes or until the rice is cooked and has absorbed the liquid. Stir occasionally to prevent sticking.

Serve

Once the rice is tender, remove the pot from heat.

Garnish with chopped green onions and fresh parsley.

Enjoy

Serve hot, and enjoy the flavorful goodness of Cajun Jambalaya!

Nutritional Information

(Per Serving, Assuming 6 Servings)

Remember that the nutritional values are approximate and can vary based on specific ingredients and portion sizes. The values provided are for one serving of Cajun Jambalaya, assuming the recipe makes approximately six servings.

Calories: Approximately 450-500 calories

Total Fat: 20-25g

Saturated Fat: 7-9g

Trans Fat: 0g

Cholesterol: 80-90mg

Sodium: 1200-1400mg

Total Carbohydrates: 35-40g

Dietary Fiber: 2-3g

Sugars: 3-4g

Protein: 20-25g

Note

The nutritional values can vary based on the specific brands and types of andouille sausage, chicken, rice, and other ingredients used.

Adjustments, such as using leaner sausage or brown rice, can impact the nutritional content.

For precise nutritional information, especially if you have specific dietary considerations, it's advisable to use a nutrition calculator with the exact brands and quantities of ingredients you use. 

Until next time, I wish you warmth and flavor!

#grandmamarie #grandmamaries #grandmamarieslouisianakitchen #cajun #creole #cooking #recipe #recipes #culture #history #heritage #jambalaya #jambalaya recipe

[nycfoodieblog]

GUMBO GREENS RECIPE:

1.5 lbs collard greens, washed and chopped

1/2 cup vegetable oil

1/2 cup all purpose flour

1 onion, quartered

2 partially cooked smoked turkey wings (or one leg)

1/2 cup bell pepper, chopped

2 stalks celery, chopped

1/2 tbsp secondline creole seasoning

3 cloves garlic, minced

5 cups chicken broth

1-2 andouille sausage, cut in 1/2 inch pieces

10-12 raw shrimp, deveined and tail off

1/4 tsp cayenne pepper

1 tsbp garlic powder

1/2 tsp celery seed

1/2 tsp onion powder

2 tsp smoked paprika

1/2 tsp salt

1 tsp oregano

1 bay leaf

Add wings or leg to chicken broth to cook while you work on the next few steps.

Over medium heat add vegetable oil and mix in flour, whisking so there are no lumps. Cook until you get a dark brown color, stirring constantly and careful not to burn it!

Add in vegetables and stir to coat in roux. Allow them to soften and then add garlic, cooking until fragrant, 1 minute.

Add in seasonings and bay leaf. Next add the broth slowly and stir. Add in wings or leg and greens. Bring to a boil and then reduce heat and simmer, checking for doneness around 50 minutes. It may need to go longer.

Remove meat and pull from bones and return to pot. Add in sausages and cook for approximately 10 minutes before adding shrimp. Cook shrimp until they lake a nice "c" shape and have a nice pink color.

[tsunaki]

Too late for second chances - part 1

Alastor x wife!Reader Because I like to imagine Alastor on emotional rollercoasters. I'm planning for this to be a 4 part story. I don't know how to make warnings, so open to suggestions. Word count: 1.4k

Another day of backbreaking work but, luckily for you, the boss allowed you to leave a bit earlier today. Perhaps you could even catch up with your husband for a bit before he left! My, it felt like ages since you last rested eyes on him. Your step lightens as you approach your house. Discreetly among the ever-growing cypresses that populate the area—a tranquil retreat tucked away from the hustle and bustle of the outside world, leaving only the rustling of the leaves and distant animal calls. Your little piece of paradise on earth.

“Al, darling, guess who's home already?” you call out cheerfully, the excitement flowing from your voice as you step into the welcoming embrace of home. To your surprise, your lovely husband is not at the entrance parlor—had you barely missed him? The hope for bubbly happiness you held on your way deflates.

But, just as the heavy feeling begins to settle, a familiar voice calls out from the kitchen and brightens the room. “In here dear” Alastor’s voice calls out from the kitchen, accompanied by a delicious aroma dancing in the air. With a revived sense of expectation, you follow the enticing scent further into the house, the disappointment from earlier fading from your mind.

Entering the kitchen, you find Alastor at the stove, focused on the simmering pot of red mouth-watering goodness before him. His back is turned to you as he works, and you practically leap onto his back, wrapping your arms around him in a tight hug. “Honey! I missed you!” You lean into him, your body melting against his slim frame. “Careful dear,” he says, his voice warm and affectionate, as he recovers his balance from your affectionate attack.

“I didn’t expect you so soon honey,” he remarks while wrapping up his workstation. With that done, he turns to face you properly. The grin in your face reaches your eyes, as you look up to your husband’s loving face and squeeze him once more. He can’t help but look down on you fondly, longing to return the embrace, but needing to clean himself up first. With a stretch over you, his sight set on the closest towel, he adds, “Just a moment—Got it” as he reaches it, without ever leaving your arms. With a pleased smile on his face and dry hands, Alastor’s arms finally find their way around your frame. “Welcome home, dear. Dinner will be ready soon,” He greets you, planting a warm kiss on your forehead while savoring your gleeful mood. “Why don’t you freshen up while I wrap up dinner?”

Despondent at the thought of parting from his arms so soon, you reply. “If you say so, dear, but I’ll be back in just a moment.” And true to your word, you're back at Alastor's side, in no time. A chuckle escapes Alastor's lips as he observes your hurried return, your energy positively infectious. Despite your affection for your husband, you still considered it your duty to help around the house.

With a happy tune flowing from your lips, you set the table with practiced ease. And just as you finish, Alastor places a steaming pot of jambalaya right in the center, the aroma filling the room with warmth and comfort.

Despite your mismatched work hours—your daytime job and Alastor’s nighttime shifts for the radio, the most popular schedule—you both cherished these simple, precious moments together. Almost every day you thanked the Lord that Alastor was willing, and enjoyed, cooking. While it meant eating earlier than usual, by taking up this task for you, the two of you were free to spend some quality time together afterward.

You both savored every bite of the delicious creole dish, a beloved family recipe according to Alastor. As you indulge in the flavorful meal, you engage in lighthearted conversation, discussing everything from work, to your church group, to the tunes you hoped Alastor would play later at night. His patient attentiveness warmed your heart as he listened closely to your everyday adventures. Gentle fingers would draw delicate patterns in the back of your hand with the softest caresses. In those moments, the love you shared felt boundless, expressed in every word you spoke and every touch you shared.

Time always flies when the two of you are together. All too soon, the damned cuckoo bird announced the time for Alastor to head to work. You accompany him to the door, hand in hand, as he prepares to leave. Alastor hesitates as he is about to leave. His grip tightens as he says, “I hate making you spend the nights alone.” reluctantly dropping his hand from yours. “Oh, honey, I will be just fine.” You cup his cheeks, his unsure expression pulling at your heartstrings. “Don’t tell me you’re parting with such a sad face, won’t you smile for me, dear?” Bravely giving him your biggest grin, you mischievously stare him in the eyes until he snorts, a smile unwillingly grows on his face. Satisfied with the result, you begrudgingly let him go. Leaning on the door frame, you watch his lonely figure disappearing along with the sunset. His frame mingled with the dark trees, the frail twilight extending the shadows looming in the bayou. You only close the door when he is no longer in your sight.

A sigh leaves your lips, dampened by the dauntingly quiet house. A shiver runs through you, the passing time stealing the memory of his warmth close to yours. Not wanting to mull on your misfortunes for long, you take a moment to rake your brain for a proper distraction. You know it will still take some time until Alastor’s show, but you impatiently turn on the radio anyway. The music in the background provided a comforting backdrop as evening crept, chasing away the sense of loneliness in the house. You hummed along to the reassuring tunes.

As you move through the room, the familiar creaks and groans of the old floorboards echo softly beneath your feet, but not all seem to match your steps. You notice a dull thud and a muted creek reverbing in the distance, disturbing the tiny peace you had secured. Your brows furrowed in confusion; perhaps it is just the house settling, you tell yourself, but the sudden chill running down your spine leaves you second-guessing.

Pausing mid-hum, you reach over and lower the volume, a soft melody still playing in the background as you strain to hear the concerning noises more clearly. A muffled rustle, like fabric brushing against fabric, coming from somewhere nearby. Your pulse quickens, and you glance around the dimly lit room. You swallow hard, a knot of unease forming in the pit of your stomach.

You open the door towards the looming, dark hall and step inside. “Hello-o?” Your meek voice echoes in the empty corridor. Unsure if hearing a reply to your shaky greeting would’ve comforted you as much as you would’ve liked. Straining your ears, you try listening intently for any sign of the source of the sound—as the strange noises persist—growing louder and more insistent with each step you take. A low whisper drifts through the air, barely audible yet unmistakably present, sending another shiver down your spine. You slowly open the door to your bedroom—relief immediately washes over you—as you notice some silly curtains fluttering to the wind from the opened window. Did Al forget to close it? So unlike him.

As you march over to shut the source of those unsettling sounds, a glint in the reflection catches your eye. You freeze in place—despite every nerve telling you to run. Your heart drops as you hear the door closing behind you. Finally, the realization sinks in—someone was in the house with you. Before you can even turn to face the invader, a searing pain erupts at the back of your head.

Your arms brace for impact as you forcefully land on the floor. Fear pools in your throat as you try to pull your thoughts straight. A warm, wet sensation starts pooling where the pain originated. Tears fill your eyes, confusion still scrambling your brain, and before you can compel yourself to yell for help, a second hit lands.

Just as your vision blurs and darkness edges in, a familiar voice breaks through the haze—a voice you know all too well. Alastor's chirpy, charismatic tones fill the room, his radio broadcast beginning as you sway on the brink of unconsciousness. With a final, desperate effort, you reach out toward the sound, longing for its comfort and safety, before succumbing to the darkness.

#hazbin hotel x reader #alastor x reader #alastor x you

[dateddisneydishes]

Steamboat Willie's Riverboat Potatoes

From Steamboat Willie

The History

In 1928, Steamboat Willie graced the screens and changed the landscape of animation forever. Not only was it the first cartoon to star Mickey Mouse, it was also the first cartoon with fully synchronized sound.

While not the first antimated short to experiment with sound, Disney was the first figure out how to sync the sound in time with the action on the screen. The sound artists used a click track to keep everything on the beat.

In the short, Mickey and Minnie have a jaunty musical number, playing 'Turkey In the Straw' upon various objects aboard the boat. That is until, Captian Pete spots his employee shirking his duties and throws Mickey in the brig to peel potatoes.

The Food

Oh, but there's a million and one ways to cook a potato, and all we see is Mickey peeling the giant spuds down and dumping them into a bucket. So what do we make of that?

While looking for ideas I stumbled upon some antique menus from old riverboats from around the turn of the century. There, in the Colorado Dream I spyed potatoes brabant, also known as Lousiana fries. It stood out over the very plain boiled and mashed verities that were everywhere, and would have been the perfect thing to serve on a long cruise down the Mississippi River.

I reserched a couple of different sources, the oldest being 'Picayune Creole' from 1922. It's recipe was a tad confusing, lacking mesurments and listing ingredients that wound up being used in the directions. So here's an adapated version using more modren recipes for inspiration. 

Ingredients

2 large russet potatoes, scrubbed and peeled

4 cups cooking oil, for frying (canola, vegetable, or lard)

1/4 cup (1/2 stick) butter

2 tablespoons lemon juice

3 medium garlic cloves, minced

2 tablespoons chopped fresh parsley

2 teaspoons kosher salt

1/4 teaspoon freshly cracked black pepper

1/4 teaspoon onion powder

1/4 teaspoon paprika

Cookware

Boiling pot

Kettle for deep frying

Slotted spoon

Paper towels

Saucepan

Mixing bowls

Directions

Peel potatoes and cut into 3/4 inch cubes, holding in a bowl of cool water.

For garlic butter sauce, melt butter in a medium saucepan, add lemon juice and garlic and simmer until garlic is tender; set aside to cool. Once cool, stir in chopped parsley.

Combine seasonings in a separate bowl; set aside.

Drain potatoes and transfer to a pot, covering with fresh water. Bring to a boil and boil only until slightly tender, about 10 minutes; then drain again.

Heat oil in a large, deep, heavy pot. Add the potatoes, frying in batches, and turning to brown evenly, for 3 to 4 minutes.

Right as they come out of the fryer, transfer to paper towels, sprinkling each batch lightly with a pinch of the seasoning blend.

Add any remaining seasoning to the garlic butter sauce, add potatoes to the saucepan and toss. Return to serving platter and serve immediately.

And thus Mickey Mouse enters the scene and we are now firmly in the Classic Era of Disney history.

Next up we'll be talking about the first appearance of Goofy and his favorite snack. ;)

#mickey mouse #disney history #disney dishes #food history #historical recipes #potatoes brabant #Louisiana fries #steamboat willie

[blacktipreefsharkk]

Day 35: Jambalaya!

INGREDIENTS:

olive oil

500g boneless skinless chicken breasts, cut into bite-sized pieces (remove tendons, it makes eating easier)

1 pound andouille sausage, thinly sliced into rounds (I used polish kielbasa as substitute)

3 small bell peppers, cored and diced (whatever you prefer, I used a mixed pack)

150g celery root, diced

1 chilli pepper, diced with seeds

1 white onion, diced (about mid-size)

3 cloves garlic, peeled and minced (extra is always good)

1 can (400g) crushed tomatoes

3–4 cups chicken stock

1 1/2 cups uncooked long grain white rice

2 tablespoons Cajun seasoning or Creole seasoning

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 bay leaf

1 pound raw large shrimp, peeled and deveined

Kosher salt and freshly-cracked black pepper

Fresh parsley (for garnish)

INSTRUCTIONS:

Heat 1 tablespoon oil in a deep (non-stick) pan over medium-high heat.  Add the chicken and sausage and sauté, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean, big bowl and set aside. (Do this before starting to cut the vegetables or you will end up cooking for over 4 hours, I know I did)

Add the remaining 2 tablespoons oil to the pan.  Add bell peppers, celery, chilli pepper, onion and garlic. Sauté while stirring occasionally, until the onions are softened.

Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf to a big pot, and stir to combine, add the vegetables. Cook on medium heat for about 25-30 minutes (cover the pot with a lid), stirring every 5 minutes or so along the way so that the rice does not burn.

Add the shrimp with the chicken and sausage and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Remove and discard the bay leaf.

Season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.

Remove from heat!!!

#food with aliens #jambalaya #tastyfood #like damn #it took me forever #I was working on this for 4 hours because of horrible time management #I am serious #cooking

[enchanted-lightning-aes]

Loosenin’ Up at the Kitchen

A/N: just a ficlet of Sam cookin’ things up, guest starring Sarah Wilson! a domestic tale for @samtember2022. :3

Word Count: 935

TW: food

Prompt: Day 25 - Cooking

***

Humming to 'Heard It Through the Grapevine', he removed boiled shrimp shells from a pot. He poured it on a strainer as steam slightly fogged the sink. He tossed eight tablespoons of unsalted butter into a bowl. He added chopped and minced vegetables along with it too. He stirred them with a ladle, watching them melt. He belted out to the chorus, holding another spoon as a microphone.

After two weeks of missions, Sam opted to visit Sarah, A.J, and Cass for a while. He had been rather homesick for local Louisiana dishes. He had eaten decent food, sure, except he kept missing a bowl of Jambalaya. Or a po'boy.

The first thing he did since he had entered the house was to cook. He had enough skills to do it, so he picked Crawfish Étouffée. He had been at it for an hour, gathering the ingredients and equipment. He sauté the vegetables, adding creole seasoning. It added an extra pinch of color, sizzling with tiny bubbles surrounding it.

For those weeks out of Delacroix, he had been dreaming about food. Probably because he had only eaten sandwiches for most of his meals.

Not tonight, though. He would eat like royalty and savor it.

Sam removed the pot from the stove, pouring them into a bowl. He put a small amount of duck fat and flour into it, stirring them with a whisk.

"You know if you wanted to bring the house down, you could have said so. Metaphorically speaking, of course."

At that wry voice, Sam froze and clutched onto the whisk.

"Geez," Sam muttered, turning to look at Sarah standing near the archway. "Can't you give a person some privacy? I'm tryin' to cook over here. And that attitude's not helpin'."

When Sarah burst out with a laugh, he shook his head. He poured the vegetables back into the bowl.

"Cooking? For real?" Sarah asked, barely hiding her disbelief.

He scrunched his face. "Why? Is it that much of a shock?"

"Well, I'm surprised because you seemed so busy lately," Sarah explained, gesturing at him with a hand. "However, I guess I can't say no to an extra set of hands."

"Relax, I got this," he sing-songed, adding bay leaves into the bowl. "I'm being careful with the seasonings and stuff."

"Oh, you better. Still, thanks for helping me out."

"No problem. I'm always up for a rescue."

Sarah snorted, smiling.

"I know, you big goof."

Leaving the sauce and vegetables to simmer, he opened a cabinet to get another bowl. For pasta. He filled it up with water then opened a packet of Fettuccini noodles, sliding them in it. Sarah leaned against the doorway, fixing her eyes on the stove.

At times, Sam wondered how did he get so lucky to have Sarah as his sister. Because she often had common sense and stubbornness in spades. Those two qualities alone could be a dangerous combination to have instilled on a sibling. However, he found himself far more grateful than irritated for that.

Good thing, they had each other and he could count on her. And he often tried helping her out whenever he could. Even if she wouldn't admit it, he would be there to offer to do any errands. He knew she had pride to ask for help, constantly insisting on doing stuff on her own. Like him, she barely didn't have much time for herself either.

However, if he could help her out with the little things -household chores and all that, he considered it as great work. That way, she could take a break from her responsibilities too. He was more than willing to be the sibling she deserved.

It had been too long since they had quaint days like this. Days not involving missions or issues. Days, where they both could enjoy it while they could.

"There's the Sam Wilson I know," Sarah murmured, leaning back against the counter. "It's been a bit way too long since. . . since I saw you like this."

Sam raised his brows. "Huh? Like what?"

"Laidback and without much weight around his shoulders." Sarah's mouth quirked in a small smile. "I missed it when you aren't. . . tensed."

To think of it, he hadn't been tense since he began preparing this Crawfish Étouffée. He probably had been too focused on this to notice.

"Thank you," he replied with a grin. His shoulders loosened. "It's good to be around at home all day for a change."

"Yeah, I'm glad for that. And ahh, that crawfish sauce smells good from here."

"Yup, see? I'm putting the effort here instead of winging it."

"Once you're finished, we'll eat it for dinner? I'm sure the boys would love to have a meal cooked by Uncle Sam."

"When I'm done, I'll call you and the boys. So, wanna tell me what's up at the docks?"

"Hey, finish that 'Crawfish Étouffée' and then we'll get talking."

"You want me to get down to business already? After that moment we shared? How cold."

Sarah chuckled, lowering her head.

"Nope. Just being a sister, who's gotta remind you to keep your head in the game."

"Ah, I see. You're here to take advantage of my cooking."

"Less talking and more stirring, Samuel."

"You got it, Sar."

When Sarah walked to the door with another chuckle, she waved at him and he snorted. Still, he moved a ladle around the pot as the sauce simmered. He inhaled it, smelling it's zesty and creamy flavor. He hummed in approval, checking on the boiling pasta. This had signs of a star chef in the making.

***

#samtember2022 #sam wilson #captain america #sarah wilson #captain america fanfic #enchant: fanfics

[aletha411-blog]

Stewed Spinach (African Style) Low Carb ½ pound shrimp peeled and deveined 1/2- 1 teaspoon creole seasoning (or your favorite spice mix) Adjust to taste ½ pound chopped smoked turkey 1 medium onion sliced 2 teaspoons minced garlic 1 -2 teaspoons thyme optional 4-5 fresh tomatoes chopped ½-1 teaspoon cayenne pepper, whole scotch bonnet pepper works too! 1- teaspoon paprika 3 pounds of spinach frozen thawed and drained ½ -1 cup canola oil Salt and pepper to taste 1- teaspoon bouillon powder or Maggie cube optional Heat canola oil in a medium saucepan over medium heat until hot. Season shrimp with salt and creole seasoning(salt-free) or use your favorite seasoning. Lightly sauté the shrimp in about 2 tablespoons of oil, until turns pink about 4-5 minutes. Remove and set aside. Add the smoked turkey sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add minced garlic, thyme, cayenne or whole pepper, paprika, and chicken (bouillon) and cook stirring for about a minute, then add tomatoes. cook for about 10 minutes. Salt lightly Through in the spinach, and let it simmer, for about 3-5 minutes. You may add sauté shrimp at the point or serve with shrimp on top of the spinach, adjust for seasonings

[wllrtr]

new recipe

this morning we went to smart & final (first visit there this year). they have good prices on pantry items (pasta, flour, etc). for dinner, i am making a new recipe (which turned out to be easy and very tasty)

orzo, shrimp, peas & bacon

2 tablespoons unsalted butter, divided 5 slices (5 oz) bacon, diced 1 medium yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 cups orzo 4 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 teaspoon Cajun or Creole seasoning 2 pounds large (21/25) shrimp, peeled and deveined 1 cup frozen green peas (no need to thaw) 2 tablespoons fresh lemon juice (from 1 lemon)

to make it ...

melt one tablespoon of the butter in a dutch oven or large pot over medium-high heat. add the bacon and cook, stirring frequently, until crisp (6 to 8 minutes)

reduce the heat to medium and add the onion. cook, stirring frequently, until softened (3 minutes)

add the garlic and cook 1 minute more. do not brown

stir in the orzo and cook, stirring frequently, until lightly toasted (2 to 3 minutes)

stir in the broth, salt, pepper, and seasoning and bring to a boil. reduce the heat to low, cover, and simmer, stirring once midway through, until the orzo is nearly tender (10 minutes)

stir the shrimp and peas into the orzo (it will be quite creamy at this point; that's normal). cover and cook over low heat until the shrimp are opaque throughout and the orzo is tender (about 5 minutes)

turn off the heat, stir in the remaining tablespoon of butter and the lemon juice. taste and adjust seasoning, if necessary, then spoon into bowls and serve

[nochearecipebook]

Camarones Enchilados (Shrimp Creole)

Enchilado de camarones is a Spanish phrase that turns heads  every time because people want to be included in such a meal which we know in the English language as Shrimp Creole. 

To start this recipe, boil the shells, and not the shrimp of two pounds of fresh large shrimp that have been peeled and deveined for 20 minutes, discard the shells and save the water.

In a medium sized deep pan sauté some diced yellow onion, sliced green bell peppers, and two crushed large heads of fresh garlic in olive oil for about 2 minutes at medium-high heat.  Add two cups of tomato sauce, two tablespoons of tomato paste, two teaspoons of cumin powder, one tablespoon of Old Bay seasoning, one teaspoon of ground black pepper, two bay leaves, two teaspoons of tabasco sauce, and one cup of golden Spanish cooking wine (vino seco) to make the sofrito.  At this time add the two pounds of fresh large shrimp to the sauce and sprinkle with sea salt to your preference, add one cup of the shrimp shell water, one cup of cut fresh parsley, cover, lower heat and simmer for 10 minutes.  At this time, uncover, stir well and continue cooking the shrimp uncovered for 5 more minutes.  Once the shrimp are cooked, turn the stove off, cover the pot and let the shrimp sit inside the sauce for at least 30 minutes before serving.

#camarones enchilados #shrimp creole

[chickenfriedrecipe1]

New Orleans Creole Gumbo Recipes - Chicken Fried Receipe

New Orleans Creole Gumbo Recipes

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Prep Time: 1 hrs

Cook Time: 2 hrs 40 mins

Total Time: 3 hrs 40 mins

How to make  New Orleans Creole Gumbo?

Boldly delicious New Orleans-style gumbo is surprisingly easy to make at home. You can find the full recipe below with step-by-step instructions.

Ingredients

1 cup all-purpose flour

¾ cup bacon drippings

1 cup coarsely chopped celery

1 large onion, coarsely chopped

1 large green bell pepper, coarsely chopped

2 cloves garlic, minced

1 pound andouille sausage, sliced

3 quarts water

6 cubes beef bouillon

1 tablespoon white sugar

salt to taste

2 tablespoons hot pepper sauce for taste

½ teaspoon Cajun seasoning blend  to taste

4 bay leaves

½ teaspoon dried thyme leaves

1 (14.5 ounce) can stewed tomatoes

1 (6 ounce) can tomato sauce

4 teaspoons file powder, divided

2 tablespoons bacon drippings

2 (10 ounce) packages frozen cut okra, thawed

2 tablespoons distilled white vinegar

1 pound lump crabmeat

3 pounds uncooked medium shrimp, peeled and deveined

2 tablespoons Worcestershire sauce

A savory thickener called roux, which is created from equal parts fat and flour, is the foundation of a great Best gumbo recipe. Veggies and sausage should be added to the roux once it has turned a rich golden colour. The flavour can then be enhanced by adding seasonings, tomatoes, spicy sauce, and beef bouillon. Add file powder, okra, and seafood to the gumbo after it has simmered for 45 minutes. A lusciously substantial stew infused with Creole spice will be the end product.

For more delicious recipes to check

Mamaw’s Chicken and Rice Casserole

Chicken Breast Recipes

Chicken Parmesan Recipe

How to cook fried chicken

Procedure

Step 1: For the Roux

In a large, heavy saucepan over medium-low heat, whisk flour and 3/4 cup bacon fat until smooth. Roux should be heated while being regularly whisked until it turns a deep mahogany colour. This could take 20 to 30 minutes; keep an eye on the heat and whisk regularly to prevent burning. Take the pan off the heat and keep whisking until the mixture stops cooking.

Step 2 : Preparing the gumbo

When all the vegetables are very finely chopped, add celery, onion, green bell pepper, and garlic to the work bowl of a food processor. Sausage and vegetables are mixed into the roux. Over medium-low heat, bring mixture to a simmer and cook for 10 to 15 minutes, or until veggies are fork-tender. Heat has been removed; set aside.

Step 3: Combine water and beef bouillon cubes in a large Dutch oven or soup pot and bring to a boil over medium-high heat. Stir until bouillon cubes dissolve, then whisk roux mixture into the boiling water.

Step 4: Add sugar, salt, spicy sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce while lowering the heat to a simmer. 2 teaspoons of file gumbo powder should be added at the 45-minute point of the soup’s 1-hour simmering process.

Step 5: Meanwhile, melt 2 tablespoons bacon drippings in a skillet over medium heat. Add okra and vinegar and cook for 15 minutes; remove okra with a slotted spoon, and stir into the simmering Orleans Creole Gumbo.

Step 6: Mix in reserved vegetables, crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Stir in 2 more teaspoons of file gumbo powder just before serving.

Nutrition Facts

Calories 283

Total Fat 17g     

Saturated Fat 6g              

Cholesterol 143mg         

Sodium 853mg 

Total Carbohydrate 12g

Dietary Fiber 2g               

Total Sugars 3g

Protein 21g

Vitamin C 19mg               

Calcium 81mg   

Iron 3mg             

Potassium 428mg           

How to Store any Leftover Gumbo?

For about three to four days, leftover Orleans Creole Gumbo can be kept in the refrigerator without risk. Before storing the food in an airtight container to enjoy later, allow the dish to come to room temperature. For optimal results, gently reheat on the stovetop.

#chicken breast recipes #chicken fried rice recipe #Chicken Fried Recipe

[grandmamarieslouisianakitchen]

Bayou Bounty: Exploring The Treasured Delights Of Louisiana Crawfish

Ah, cher, let's talk about a true Louisiana treasure - crawfish! These little critters hold a special place in the heart of our Cajun and Creole kitchens, weaving their way into our culture, traditions, and, most importantly, our pots.

Crawfish: A Louisiana Delicacy

In the bayous and marshes of Louisiana, crawfish, or "mudbugs" as we affectionately call them, are more than just a tasty treat; they're a symbol of our shared love for good food and good company. From festive gatherings to quiet family dinners, crawfish bring people together in the most delightful way.

Picture this: the sun dipping low over the cypress trees, casting golden reflections on the slow-moving waters. In these hidden corners of our beloved state, crawfish thrive, scuttling along the muddy bottom, creating a dance as old as time.

Why, you ask, do these tiny creatures hold such a special place in our Cajun and Creole kitchens? Well, it's a tale of flavor, tradition, and the shared joy of a communal table.

Flavor Unleashed

First and foremost, cher, it's about flavor. Crawfish, with their tender meat and delicate sweetness, infuse our dishes with a taste that's uniquely Louisiana. Whether boiled to perfection in a spicy Cajun blend or tucked into the heart of an étouffée, their essence transforms the ordinary into the extraordinary.

Tradition Woven

But it's more than just flavor - it's tradition woven into the very fabric of our lives. From family gatherings to festive celebrations, seeing a crawfish boil or a steaming pot of étouffée promises good times and shared laughter. It's a tradition passed down from generation to generation, where the crackling sound of shells and the aroma of spices create memories as timeless as the bayou itself.

Community and Connection

In our Cajun and Creole kitchens, crawfish represent more than a dish; they embody the spirit of community and connection. Whether it's the lively chatter at a backyard boil or the quiet conversations over a pot of étouffée, crawfish bring people together. They turn meals into celebrations and strangers into friends.

Choosing The Best Crawfish

When it comes to picking the best crawfish, there are a few things to keep in mind:

Season Crawfish season typically runs from late fall to early summer, with the peak in spring. That's when they're plump and full of flavor.

Size Matters Look for crawfish that are medium to large in size. This ensures a good meat-to-shell ratio.

Activity Level Opt for lively crawfish. A bit of feistiness is a good sign that they're fresh and vibrant.

Clean Shells Check for clean, intact shells. Avoid ones with cracks or an off-putting odor.

Storing Crawfish

If you can't cook your crawfish right away, keep them alive and well:

Cool Environment Store them in a cool, shaded place or in a cooler with ice packs.

Damp Towel Cover them with a damp towel to keep them moist.

But remember, the sooner you cook them, the better they'll taste!

Preparing Crawfish

Now, let's get down to the business of preparing these delightful mudbugs:

Purging Rinse the crawfish thoroughly in a large tub, allowing them to purge any mud from their systems. This takes about 15-20 minutes.

Spicing In a large pot, create a flavorful bath for the crawfish. This typically includes water, salt, Cajun seasoning, garlic, lemons, and maybe a touch of hot sauce.

Boiling Bring the pot to a boil and let the crawfish simmer for about 15-20 minutes, absorbing all those delicious flavors.

Soaking Turn off the heat and let the crawfish soak in the seasoned water for an additional 15-20 minutes. This allows them to soak up even more of that tasty goodness.

Feast Once they're ready, spread out the newspaper, gather your loved ones, and feast on these delectable mudbugs. Don't forget the sides—corn, potatoes, and maybe some sausage.

Crawfish, my dear, are more than just a dish; they're a tradition, a celebration, and a flavorful testament to the bounty our Louisiana bayous provide. So, gather your pots, spice things up, and let the crawfish boilin' commence!

Where To Find Great Crawfish

Local Seafood Markets Check with local seafood markets in your area, especially those close to coastal regions. They often have fresh crawfish during the season.

Online Seafood Retailers Explore online seafood retailers that specialize in delivering fresh seafood to your doorstep. These companies often source directly from fishermen and guarantee quality.

Please remember to check reviews and ratings and ask about shipping policies if you're purchasing online.

Grandma Marie's Special Mention: The family over at Louisiana Crawfish Company owns their own crawfish farm, sells online, and has a fun little TikTok account with crawfish facts, tips, and behind-the-scenes information. (Not sponsored.)

Cajun Grocery Stores Cajun and Creole specialty grocery stores may offer crawfish during the season. These stores often carry a variety of Louisiana products.

Crawfish Farms Some crawfish farms sell directly to consumers. Check for crawfish farms in Louisiana or other regions where crawfish are cultivated.

Grocery Store Chains Larger grocery store chains, particularly in regions with a demand for crawfish, may carry fresh or frozen crawfish during the season.

Local Fishermen's Markets Visit local fishermen's markets or co-ops if you're near coastal areas or fishing communities.

Crawfish Festivals Attend crawfish festivals or events in your area. Some vendors at these events may offer fresh or cooked crawfish for purchase.

Additionally, availability may be seasonal, with peak seasons typically running from late fall to early summer. Always support reputable sources that prioritize sustainable and ethical practices.

Crawfish Etouffee Recipe

Crawfish Étouffée is a timeless Louisiana classic, rich with flavors that will transport you straight to the heart of the bayou. Here's my tried-and-true recipe for a delightful Crawfish Étouffée:

Ingredients

1/2 cup (1 stick) unsalted butter

1/2 cup all-purpose flour

1 large onion, finely chopped

1 bell pepper, finely chopped

2 celery stalks, finely chopped

3 cloves garlic, minced

2 cups crawfish tails, peeled and deveined

2 cups seafood or chicken broth

1 cup diced tomatoes (fresh or canned)

1 teaspoon Cajun seasoning (adjust to taste)

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

Salt and black pepper to taste

1/4 cup green onions, finely chopped

Cooked white rice, for serving

Instructions

Prepare Roux

Melt the butter over medium heat in a heavy Dutch oven or large skillet.

Gradually whisk in the flour to create a roux. Stir continuously to avoid burning. Cook the roux until it reaches a medium to dark brown color, resembling the shade of a copper penny.

Sauté Vegetables

Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Sauté the vegetables until they are softened and the mixture becomes aromatic.

Add Crawfish

Stir in the crawfish tails and cook for a few minutes until they are lightly browned.

Create Étouffée Base

Pour in the seafood or chicken broth, diced tomatoes, Cajun seasoning, dried thyme, and dried oregano. Season with salt and black pepper to taste.

Simmer

Reduce the heat to low and let the mixture simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.

Finish and Garnish

Stir in the chopped green onions just before serving. Adjust seasoning if needed.

Serve and Enjoy!

Serve the Crawfish Étouffée over a bed of cooked white rice.

Gather your loved ones and savor the richness of this dish that embodies the heart and soul of Louisiana. Laissez les bons temps rouler! (Let the good times roll!)

Nutritional Information

(Per Serving, Assuming 6 Servings):

Calories: Approximately 300-350 calories

Total Fat: 15-20g

Saturated Fat: 8-10g

Trans Fat: 0g

Cholesterol: 150-200mg

Sodium: 800-1000mg

Total Carbohydrates: 20-25g

Dietary Fiber: 2-3g

Sugars: 3-4g

Protein: 20-25g

Note

The nutritional values can vary based on the specific brands and types of butter, crawfish, broth, and other ingredients used.

Adjustments, such as using low-sodium broth or leaner cuts of meat, can impact the nutritional content.

For precise nutritional information, especially if you have specific dietary considerations, it's advisable to use a nutrition calculator with the exact brands and quantities of ingredients you use. 

This Crawfish Étouffée will surely be a hit, bringing a taste of the bayou to your table.

Enjoy your meal, and may it bring you warmth and joy!

#grandmamarieslouisianakitchen #grandmamarie #grandmamaries #louisiana #cajun #crawfish #crawfish etouffee #crawfish etouffee recipe #etouffee

[tastebudfoodtoursandexperiences]

Know About the Bucket List of Foods you Can Enjoy in your New Orleans Food Tour

Many people around the world like to visit different cities for exploring their famous cuisines. If you are one of them, then a food tour is the best way to try the famous dishes of your visited city without wasting your valuable time and money on searching over the internet about the delicious cuisines of that place.

In your next food tour, if you want to explore the famous cuisines of New Orleans, then it's always advisable to consult with a reputed food tour provider who will offer you the most delicious foods from famous restaurants, local dives, and quaint historic cafes of New Orleans.

Apart from the food, in New Orleans food tour can also provide you an opportunity to know about its history, the best places to visit, interact with the locals, and introduce its culture to you. So, consult with a reputed food tour provider to make your Trip to New Orleans flavor.

Things you get on a food tour

Thus, the main significance of the food tour is, you can get a professional local guide who will help you to try the traditional dishes of New Orleans risk-free and make your culinary journey the most memorable one. By moving through the streets, you can get an opportunity to visit its famous historical places and monuments that defines its past cultures.

As it is a food tour, so you can get delicious foods and drinks that you never find anywhere with the same taste. Your appointed guide will provide you the authentic local foods of famous spots and share some interesting stories behind the history of the foods as well as its local culture and nightlife.  

In simple words, the food tour is the most significant way to explore the local foods, know about the history and culture of the city, taste the classic cocktails and enjoy a fun evening with friends. During the tour, you can take a few standing stops for trying the local street foods and a sit-down meal.

List of foods you can try in a food tour

Generally, the food tour is the most excellent way to explore the city by trying the local cuisine in street shops and authentic restaurants. The following points define the bucket list of foods you can enjoy on your food tour to New Orleans.

Gumbo

Among the several local dishes of New Orleans, Gumbo is the most classic one. Moreover, it is made from a mixture of several ingredients such as celery, onions, meat, bell pepper, strongly flavored stock, seafood, and a thickener. Thus, the uniqueness of the dish is it can be served over white rice with buttery bread or cracker.

Red beans and rice

Moreover, New Orleans is famous for many culinary items and the most obsessed dish is the red beans and rice. Typically, red beans and rice is the traditional dish of New Orleans on Monday because it is made from the leftover ham bone from Sunday dinner. On Monday, the beans are simmered for a long time on the stove to back properly and served with rice.

Po-boys

Unlike the other foods in New Orleans, the Po-boys represent the culinary culture of this place. However, they are made from several local ingredients such as tomato, lettuce and pickles which are filled with roast beef, oysters and fried shrimp as per your needs. Then, they are stuffed and slathered with sauce or mayonnaise between the two long French bread pieces.

Shrimp Creole

In general, Shrimp Creole is a famous cuisine in New Orleans that originated in South Louisiana where the shrimps are plentiful. To make the dish very delicious, at first, the shrimp are simmered in a spicy tomato sauce and served over the rice. For family gatherings, the Shrimp Creole is referred to as a great pot meal.

Gulf Oysters

Apart from the other food items of New Orleans, the Gulf Oysters are commonly served with crushed rice. Moreover, they are found in different places in the city and seem to be very plump and full of flavor. In multiple restaurants, you can find raw, fried, baked, or chargrilled oysters which are very delicious.

Conclusion

In general, the food tour is the most effective way to get the high-quality foods of New Orleans. Apart from the delicious foods, you can learn some interesting facts about the city with a passionate local guide. If you really want to try the famous and local foods of New Orleans by knowing its local life and culture, then the food tour is the most effective option.

At the end of the tour, you will feel that the tour is much more worthwhile than you spend on whole foods and drinks. So, it is always advisable to consult with a reputed food tour provider in New Orleans to make your tour memorable and worthy.

#food tour #food tour new orleans #food #food explorer

[rangeremmie]

Gumbo and Nature, Interacting with Nature one boil at a time

My main thesis about Outdoor recreation and nature is that it should be viewed as an interdisciplinary practice. Outdoor recreation should be viewed as the connecting glue between so many parts of life. Live, Laugh, Love the outdoors?

We should view the outdoors as more than JUST nature. We need to see how nature comes into our lives and how we understand the world around us.

This is where we look at the history of Gumbo and, specifically, its history with New Orleans and the outdoors. Attached is a video talking about where Gumbo "comes from" and talks about the general history of it's ties to New Orleans.

Another important thing to consider is where gumbo has been historically cooked and how where it has been cooked has impacted people's connection with the outdoors.

When you take a look at Southern cuisine, there is a deep history of outdoor cooking. Specifically, freshly caught/slaughtered food or aged meats along with delicious veggies are brought to a pot on an open flame to simmer together for hours and make gumbo, seafood boils, or anything in-between (Williams, 2020). Historically southern, creole, cooking was done outside. This history also is intertwined with African American history in these areas.

Cooking is generally seen as a leisure activity- but do we see it as an outdoor recreation activity? Depends on who you ask and how exactly you are cooking outside. Many people might not agree that cooking gumbo outside is outdoor recreation, instead, they might say that cooking s'mores after camping is or other primarily white activities. We are looking at cooking and outdoor recreation through a white point of view though. We need to expand it. Though, I would argue you that when you cook- you are interacting with the food in front of you and the environment in which you are cooking. Cooking outside, specifically after a fresh catch or recent collection, allows you to interact with the outdoor world. You need to know the best season to catch fish, how animals eating certain food impacts flavor, and even how specific firewood will impact cooking. Cooking outside, specifically these historic creoles and African American dishes, is as much of outdoor recreation as cooking s'mores after a long hike. We just need to start recognizing it as.

Citation: Williams, N. (2020). It Starts With the Roux: Behind every bowl of gumbo, there’s a complex history. Eater. https://www.eater.com/2020/1/13/21056973/where-did-gumbo-originate-dish-history-new-orleans

#outdoor rec 2 #Youtube