ragincajun
Footballguy
So I added some ground mustard to my Gumbo. I am not sure if it was just in my head but I think it made it taste better.
Give this a go. Tremendous.I would love to learn some Cajun recipes. Being in Iowa there are no places near that serve authentic Cajun food. I was in Shreveport earlier this year and had Cajun food every day I was there.
This site's pretty good for gumbo - several tips, techniques, recipes.I would love to learn some Cajun recipes. Being in Iowa there are no places near that serve authentic Cajun food. I was in Shreveport earlier this year and had Cajun food every day I was there.
Not from New Orleans but I completely agree.This site's pretty good for gumbo - several tips, techniques, recipes.
Question for the Cajuns in here - what's your stance on tomatoes in your gumbo? One of my best friends from New Orleans is adamant they do not belong.
For me, cooking these types of dishes is a blast. I take my time with them, turn on some music, open a cold beer, experiment with the spices. I think you'll really like the jambalaya.Looks amazing.
Typically on Monday, the beans and rice simmered while momma was doing laundryI was always told to use a ham bone instead of sausage because traditionally, you had a Sunday ham and used the bone for beans and rice later in the week.
We had lunch at his place a couple weeks ago. His rillons were WAAAAY better than the ones I’ve made. Boudin balls and dirty rice were great, too.Toups knows his stuff.
But today's Thursday.Timely bump as I have red beans soaking for dinner tonight
Interesting way to make the roux.
Aidells is not bad.Making jambalaya for tomorrow. Hoping to find some good andouille sausage but that ain't easy to do in Oregon.
Yeah, that's generally what I have to go with and you're right, it'll do. There's a local market that makes their own sausages and they are terrific but they don't have any andouille. :(Aidells is not bad.
Ashamed to admit it, but I have used ZATARAIN'S in the past and rather enjoyed it.I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.
This looks easy:I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.
They're real and they're magnificent.the most authentic cajun anything i am aware of are zapps spicy cajun crawtator chips i dont even know if a crawtator is a real thing but some guy who lives in a shack on poles in a swamp thinks so and thats good enough for the old swcer take that to the bank bromigos
Dude. Make your own. It isn't hard at all. And pork butt is cheap.Making jambalaya for tomorrow. Hoping to find some good andouille sausage but that ain't easy to do in Oregon.
I can't stand this guy's cadence but this is a killer dirty rice recipe.I know this will be a VERY basic request, but can anyone share how they make kick A$$ dirty rice? The best dirty rice I've ever had is at McClure's in NOLA. Yes I could google for a recipe but hoping someone can make a recommendation in this thread of experts. Thanks.
You underestimate my level of laze.....Dude. Make your own. It isn't hard at all. And pork butt is cheap.
Ha! I've used that guy for years making Pork Chill Verde! I'd recognize that voice anywhere.I can't stand this guy's cadence but this is a killer dirty rice recipe.
https://www.youtube.com/watch?v=Y4VflUOUTsY&t=301s
Toups is good too and probably more traditional.
I have had bad luck with several places that say they make their ownYeah, that's generally what I have to go with and you're right, it'll do. There's a local market that makes their own sausages and they are terrific but they don't have any andouille. :(
Ain't no chicken livers in andouille. You're confused with boudin.You underestimate my level of laze.....
Yeah, I can make my own. Not sure I want to add the chicken livers, but I could be talked into it.
I was talking about the dirty rice. And if you think I'm too lazy to make my own dirty rice, ain't no WAY I'm going to attempt my own andouille sausage.Ain't no chicken livers in andouille. You're confused with boudin.
Wait - I've been eating chicken livers!!!!!!??????? I'm out!!!!!!!!!!!!!!! Well, maybe not....This looks easy:
Chicken livers are awesome. Do not confuse them with beef liver. Someday they will supplant the wing as the preferred fried snackmeal. They also make sublime pate, and add flavor to a host of other dishes like dirty rice and boudin.Wait - I've been eating chicken livers!!!!!!??????? I'm out!!!!!!!!!!!!!!! Well, maybe not....
That's what makes it DIRTY.You underestimate my level of laze.....
Yeah, I can make my own. Not sure I want to add the chicken livers, but I could be talked into it.
Love this guy.I can't stand this guy's cadence but this is a killer dirty rice recipe.
https://www.youtube.com/watch?v=Y4VflUOUTsY&t=301s
Toups is good too and probably more traditional.
ground mustard makes almost anything taste better.So I added some ground mustard to my Gumbo. I am not sure if it was just in my head but I think it made it taste better.
Big fan of hisToups is good too and probably more traditional.