Archive for the ‘Cajun Seafood’ Category
I remember walking back through Jackson Square to our hotel on Canal Street, so I’m thinking it is on Chartres, possibly in the area of Madison Avenue, Dumaine Street or St. Phillip. If I remember correctly, it was on the corner. And I recall having a soft shelled stuffed crab for dinner. The menu was diverse – like steaks, seafood, chicken – so I don’t think it was a cajun / creole or regional cuisine so much. We’re trying to remember and none of us have yet to come up with the name. I tried looking at area maps, but I haven’t found one that lists all of the restaurants in the area. The other thing that I remember is it almost seemed like two different buildings because we came in through one door and were taken through another to get to our table. And the rooms were really long and narrow. I’m thinking it had dark wood and high ceilings. I know my description probably doesn’t help, but I wanted to provide as much info as possible. Thanks for your help!
Sounds like Irene’s, which is at the corner of Chartres and Saint Philip.
539 St. Philip Street
New Orleans, LA 70116
504-529-8811
Nicole prepares Norwegian Roasted Cajun Salmon. More simple ways to prepare, serve and enjoy Norwegian salmon: www.salmoninseconds.com
Duration : 0:3:15
Chef Wally prepares a spicy cajun rub for all kinds of seafood.
Duration : 0:3:4
I am 24 years old and at my highest weight ever. I am 5′ 7" and currently weigh 192 pounds. I recently quit smoking and have taken up eating in its place. I have an exercise program in place, but can’t seem to find a diet to go along with it. I am extremely picky. I basically eat chicken, most fruits and vegetables, bread, dairy products, and pasta. I live in Southern Louisiana (where we are known for our amazing Cajun Food) but I don’t like any type of seafood, including fish, I don’t care for any type of bean or peas, not big on red meat, and can’t eat pork because it gives me migraines. Help!! Any ideas are appreciated. I would like to get back down between 145-160. I know it will take a while, but I am willing to give it a try!
Here is a suggestion: (If you liked it or if it worked for you, you can replace the items with your own preferences)
1-Breakfast – Do not skip this one, EVER
– 150 ml of %3.5 ORGANIC milk or 250 ml of %1 ORGANIC milk
[You can save some of it for your morning coffee with 2 cubes of sugar]
Total calories: 150 to 200
2- Lunch (350 cal, max)
- Chicken noodle soup + Small bun
3- afternoon break
-1 Cup of coffee with soy milk and 1-2 sugar (Max, 100 calories)
4 – Dinner (800 Calories)
- Rice or Potato: 100 – 120 gr + 150gr Chicken breast: Grilled and seasoned with lemon and herbs + Baked or grilled tomatoes (Salted)
5- Before sleep
-Tea with 2 whole grain cookies (70 Calories)
______________________________________________
All calories together: 1550 (Max)
Add 150 cal fruits, whenever you desire.
You’ll loose 2 lb a week (avg)
Supplements: If you like, 1 multivitamin a day, 5 days a week
Good Luck
Scott and Jacques Gaspard shares their technique on how to fillet a redfish. Be sure to visit Real Cajun Cooking — Pure and Simple at http://realcajuncooking.blogspot.com for more great tips on preparing seafood and delicious Cajun cuisine.
Duration : 0:9:29
I am lucky enough to live in a very culturally diverse city, that has a very large Vietnamese and Korean population. In fact, we have an entire ‘Asian District’ that is mostly Vietnamese-run businesses, of which many (most) are restaurants.
I work as a sideline doing restaurant reviews for a local news-zine.
A new restaurant opened up in the Asian district, and I set out to review it. It was touted as a Cajun restaurant.
Well, I go there, and it is not remotely Cajun whatsoever. The ’special’ was wok-fried shrimp fried rice, and the other dishes were similar – Asian style seafood dishes. I did a little homework, and discovered that the restaurant is owned by a family of Vietnamese people who own several other restaurants in the district. They are cooking ‘cajun’ food in a wok…
Anyhoo, in my review, I stated that this was NOT the place to go for good Cajun food, and indicated that it was in no way, shape, or form, Cajun. I said it was mediocre Vietnamese food (which it was).
I then got a nasty letter from someone who read my review that said I was just racist and didn’t like Asians. WTF?
Do you think I was out of line? I mean – this place was NOT fusion-style at all – just straight off bad quasi Cajun Food that bore no resemblance to what was advertised…
Just fyi – I have nothing against people from the Far East, or the cuisine they prepare. I am a notorious Pho eater, and Thai food junkie…I don’t think I was being unreasonable to expect what was advertised, and be disappointed when I didn’t get it.
Not racist at all. You gave your opinion and someone didn’t like it, and they had to find a way to attack you. I wouldn’t give it another thought.
sports bar for dinner. What would be under 300 calories? I was thinking a turkey burger w/ just ketchup on a bun. heres the rest of the menu and im not a big fan of salads or soups or things w/ alot of vegetables or seafood…
STEAMED CLAMS 12.95
Dozen little necks, onion, garlic, & jalapeños
-CHICKEN CORDON BLUE NUGGETS 6.50
with honey mustard sauce
-CHICKEN WINGS 6.95
Mike’s original, Honey BBQ, or Teriyaki
-SHRIMP COCKTAIL 7.50
4 Jumbo shrimp & zesty cocktail sauce
-CHICKEN FINGERS 6.50
With honey mustard sauce
-NACHOS 7.50
Topped with chili, cheddar, Jalapeños, salsa, & sour cream
-MOZZARELLA STICKS 6.50
With marinara sauce
-BAKED CLAMS 6.95
In the shell topped with bacon
-FRIED PIEROGIES 6.50
Smothered in sautéed onion & served with sour cream
-CLAMS ON THE 1/2 SHELL 6.95
1/2 dozen little necks & cocktail sauce
-POPCORN CHICKEN 6.95
Fried boneless chicken tossed in our famous wing sauce
-MINI TACOS 6.50
served with salsa & sour cream
~SOUPS~
-FRENCH ONION SOUP 4.50
Served in a bread bowl
-HOME MADE CHILI 4.50
with cheddar and onion add 1.00
-SEAFOOD BISQUE 5.00
-SOUP OF THE DAY
~ON THE GREEN~
-GREEK SALAD 4.95
-HOUSE SALAD 3.95
-CAESAR SALAD 4.95
The above salads are available in an Entrée size for an additional 4.00
-CHICKEN CAESAR SALAD 11.95
-SOMETHING LITE 13.95
Grilled chicken & Portobello mushroom, over mixed greens with balsamic vinaigrette
-PATRICIAN SALAD 8.95
Glazed walnuts, Crasins, gorgonzola, & raspberry vinaigrette over mixed greens
~OFF THE HOOK~
-CRABMEAT STUFFED FLOUNDER 14.95
Flounder filet with homemade blueclaw crabmeat stuffing served Cajun or Scampi style, With vegetable and your choice of potato
-FRIED JUMBO SHRIMP 15.95
1/2dozen lightly breaded gulf shrimp served with french fries and coleslaw
-ENGLISH STYLE FISH N CHIPS 13.95
Fresh beer battered cod served with fried potato chips and coleslaw
-FRIED SEAFOOD PLATTER 16.95
Flounder, shrimp, homemade crab cakes, french fries, and coleslaw
~SEASONAL SPECIALS~
-SHEPHARD’S PIE 12.95
Ground beef, lamb, and sausage mixed with vegetables in a natural gravy, baked in a mashed potato crust
-CHICKEN POT PIE 12.95
Juicy chunks of chicken and fresh vegetables baked in a tender flaky crust
-ROAST TURKEY DINNER 14.95
Served with stuffing, mashed potato, gravy, cranberry sauce, and vegetable
-SLICED ROAST BEEF DINNER 14.95
Slow roasted top round beef smothered in rich brown gravy, Served with mashed potato and vegetable
~FOUL POST~
-ROAST LONG ISLAND DUCKLING 17.95
Slow Roasted duck with a garlic orange glaze served with rice and vegetable
-FRIED CHICKEN BASKET 12.95
Served with coleslaw and french fries
-GRILLED BONELESS CHICKEN BREAST 13.95
Original Mike’s Chicken grilled with our wing sauce, Teriyaki style, or Cajun Blackened, Served with vegetable and your choice of potato
~ITALIAN~
-CHICKEN PARMIGIANA 12.95
-VEAL PARMIGIANA 15.95
-SHRIMP PARMIGIANA 15.95
All of the above served with pasta of the day
-HOMEMADE LASAGNA 12.95
Pasta layered with ricotta and mozzarella cheese with meat sauce
~ON OUR GRILL~
-20 oz. PORTERHOUSE STEAKS 21.95
Mike’s Marinated
Cajun Blackened
French dipped
All of the above served with vegetable and your choice of potato
-16 oz. NEW YORK STRIP STEAK 19.95
Char-broiled sirloin with a rich brown gravy, Served with vegetable and your choice of potato
-MARINATED SKIRT STEAK 16.95
Tender skirt steak charbroiled to your preference, Served with vegetable and your choice of potato
~1/2 POUND BURGERS~
All served with dill pickle chips and choice of potato salad, macaroni salad, coleslaw, onion rings, french fries, or waffle fries
-GRUMPY JACK’S MARINATED BURGER 6.95
In our own special marinade
-MOON BURGER 7.50
Topped with mushrooms & mozzarella
-PIZZA BURGER 6.95
Topped with Marinara and Mozzarella
-TURKEY BURGER 6.95
Topped with sautéed onion and cheddar
-CAJUN BURGER 7.50
Our famous wing sauce, sautéed onions, and cheddar
-VEGGIE BURGER 6.95
-CHEESE BURGER 6.95
-HAMBURGER 6.50
CUSTOMIZE YOUR BURGER WITH YOUR CHOICE OF BACON, SAUTEED ONIONS, MUSHROOMS, LETTUCE & TOMATO, OR CHILI FOR AN ADDITIONAL 75 CENTS
~SANDWICH & WRAP BOARD~
All served with dill pickle chips and choice of potato salad, macaroni salad, coleslaw, onion rings, french fries, or waffle fries.
-ROAST BEEF ON MOZZARELLA GARLIC BREAD 7.50
Lean thin sliced roast beef on homemade garlic bread topped with mozzarella cheese
-CHICKEN CUTLET ON MOZZARELLA GARLIC BREAD 7.50
Grilled or fried chicken cutlet on homemade garlic bread topped with mozzarella
-SLICED SKIRT STEAK ON MOZZARELLA GARLIC BREAD 8.95
Juicy grilled steak on our homemade garlic bread topped with mozzarella cheese
-BOARS HEAD HAM & CHEESE 6.50
-BACON, LETTUCE, & TOMATO 5.95
-ALBACORE TUNA SALAD 6.50
-TURKEY or ROAST
Just because it’s a TURKEY burger doesn’t mean it’s light on calories…it probablky has 700-800 calories. You should get a sandwich without bacon and even that won’t be that little calories. The only thing you listed that will be 300 calories is the shrimp coctail.
File` gumbo
part 2ROUX—
5Tbs of butter and 5Tbs of flour. Melt butter fully and mix in flour. Stir until milk chocolate color. Mix in 2/3 cup of onion. Stir for a few minutes. Mix in 2/3 cup of celery and 1/4 cup of bell peppers. 2 cloves of chopped garlic – Or one, use to taste.
BROTH—
1.5 quarts of chicken broth — mix with roux and stir. Mix in desired ammout of Rotel Tomatos. Let cook for an hour. Add desired ammount cajun and file powder. Stir. Add in peppers and then seafood. Stir, let cook. Remove from heat. Serve.
you almost got it, the few things i would change is use vegetable oil instead of butter for the roux and you do have to constantly stir the roux or it will burn (could take about 30 minutes to get the right color)(do not use a nonstick pan) and you can add the onions, bellpepper and celery and garlic after you add the broth (i would use seasoned water or shrimp stock not chicken broth) cook this about an hour
and another thing i wouldn’t do is add tomatoes but i make a cajun gumbo and what you are doing is creole and either way is OK
also you just want to add the shrimp at the very end like 10 minutes before serving.
serve with rice in a bowl
another suggestion would be to add okra if it is availible in your area chop in small pieces and add 30 minutes before serving