BOMB ASS JUMBALAYA
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"The Holy Trinity"
http://en.wikipedia.org/wiki/Holy_trinity_(cuisine)
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Putting seasoned chicken, ham, and shrimp in Jambalaya with the sausage is really bomb too!
^^ I'm not a real Louisianian, but I've lived out here for 2 years so I learned some stuff!!! lol
I agree here the food here is fuckin' ridicoulous good. that and the humidity is why I gained 15 lbs since i moved out here! But Jambalaya is my favorite creole dish.
I ate some bomb crawfish etouffee for lunch yesterday. i havent tried yet, but i heard its not too tough to make
I agree here the food here is fuckin' ridicoulous good. that and the humidity is why I gained 15 lbs since i moved out here! But Jambalaya is my favorite creole dish.
I ate some bomb crawfish etouffee for lunch yesterday. i havent tried yet, but i heard its not too tough to make
gumbo is like a spicy soup or stew over rice, where as jambalaya is a solid food which is like seasoned rice, meat and vegetables all massed together. They have a lot of the same ingredients and are just prepared differently. People here eat gumbo in winter, because it warms you up.
gumbo:
jambalaya:
This looks like a pretty good recipe page:
http://www.gumbopages.com/recipe-page.html
gumbo:
jambalaya:
This looks like a pretty good recipe page:
http://www.gumbopages.com/recipe-page.html
good looking out sketchy..
i was looking through the recipes and they all sound good but imma start off with this one cause it sounds good and doesnt look too difficult.
CREAM OF CRABMEAT AND SPINACH SOUP
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This recipe came from <[email protected]>, who got it from "an older lady from Larose, Louisiana ... it doesn't get much more 'bayou' than that!" I've tweaked it, of course.
8 tablespoons butter
1 onion, finely chopped
1/2 cup flour (depending upon desired consistency)
1 pint half-and-half
1-1/2 cups evaporated milk
2 cups crab or shellfish stock
4 ounces fresh spinach
1 pound lump crab meat
Creole seasoning, to taste
Salt
Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve.
Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux.
Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.
For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.
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does anyone know where i can find some good creole seasoning in the bay ?
i was looking through the recipes and they all sound good but imma start off with this one cause it sounds good and doesnt look too difficult.
CREAM OF CRABMEAT AND SPINACH SOUP
*
This recipe came from <[email protected]>, who got it from "an older lady from Larose, Louisiana ... it doesn't get much more 'bayou' than that!" I've tweaked it, of course.
8 tablespoons butter
1 onion, finely chopped
1/2 cup flour (depending upon desired consistency)
1 pint half-and-half
1-1/2 cups evaporated milk
2 cups crab or shellfish stock
4 ounces fresh spinach
1 pound lump crab meat
Creole seasoning, to taste
Salt
Wilt the spinach in a small quantity of oil; remove from heat, chop finely and reserve.
Sauté onions in butter over medium heat until tender. Add flour. While whisking, cook flour for 2 minutes to form a white roux.
Add the half-and-half, evaporated milk, stock, and spinach, and stir thoroughly to combine. Bring to a simmer, and simmer over low heat for 5 minutes. Gently fold in the crabmeat, making sure not to break up any lumps. Heat through for 2 minutes. Season to taste with Creole seasoning and salt.
For a thinner roux, decrease butter to 4 tablespoons and flour to 1/2 cup. For a richer soup, substitute heavy cream for the half-and-half.
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does anyone know where i can find some good creole seasoning in the bay ?
Good luck man, making a roux is pretty tricky -- whisking flour and butter over medium heat? you must have more skills than I. But that dish sound hella good, if you made it thick and put it with some white rice and it would pretty much be a crab etouffee?
here's some more recipies that look pretty good: http://www.tonychachere.com/recipesapp/MostPopularRecipes.asp
here's some more recipies that look pretty good: http://www.tonychachere.com/recipesapp/MostPopularRecipes.asp
