Why do people imitate Gumbo recipe?
Im from New Orleans La, and every time I go out of town or in a city. I see some sort of restaurant advertising cajun creole food. Most of the time I check out the restaurant because I miss home so much I decided to try my so call home food. Needless to say it is horrendous. I been to 15 so call creole cajun food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not cajun but creole french cooking.
I see A lot of people ask for a gumbo recipe, and it just aggravates me, when they try to short stop our style of cooking. I feel as though if you are not going to cook the recipe from scratch, then your are not getting a new orleans taste of CUISINE, you are getting someone else cusine, I mean the whole point of cooking it is because you were craving for it right? However I just want to let these people know who loves gumbo but want the recipe to try and get it from the natives and not some online fake recipe. If you need my recipe or a native site I can give it to you. I just want people to respect our culture and food. And average gumbo take a day or a half. if you can cook gumbo in two or 6 hours it is not the real thing. Furthermore; lets not try to imitate other peoples culture. do it by the way it suppose to be done.
these are the things in a gumbo(shrimps, crabs, chicken, onions, celery, red, yellow, green peppers, okra, gizzards, oysters, tomatos and parsly. If you do not have all these things in your gumbo especially the seafood then you are not eating new orleans cusine rather than some other types of cusine but don’t put new orleans name to a cusine when it is not the orginal recipe
because they wanna make money just like everybody else in this troubled economy you gotta do what you gotta do
Creole Shrimp Crab Salad Recipe : Cutting Jicama for Creole Shrimp Crab Salad
Learn how to cut jicama for Creole shrimp crab salad with expert cooking tips in this free Creole cuisine video clip.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:51
what exactly are clams?
and how do they taste? I am curious because I was watching food network and they had a show where the guy was trying fried clams and I was just curious to try them. I am not a big seafood fan but I like cajun shrimp and tilapia and crab cakes.
and to this jackass who said oysters, I didn’t ask you all that so you could have kept that dumb ass answer to yourself.
and you spelled it wrong!
A clam is a kind of mollusc that has a shell divided into two pieces called valves; in other words, a clam is a bivalve mollusc.The word "clam" has no real taxonomic significance in biology. However in the USA the word can sometimes be used to mean any bivalve mollusc. It can also be used to mean a bivalve other than an oyster, mussel, or scallop, and that has a more-or-less oval shape, or a freshwater mussel.
The word clam is also very often used to mean any one of many edible bivalve species which live buried in sand, hence, "digging for clams" or clam digging. Not all edible clams are round or oval in shape: the razor clam has an elongated shell whose shape suggests a straight razor.
In October 2007 an Arctica islandica clam caught off the coast of Iceland was discovered to be at least 405 years old, and was declared the world’s oldest living animal by researchers from Bangor University.
A clam’s shell consists of two valves which are connected by a hinge joint and a ligament that can be external or internal. Two adductor muscles close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus.
Clams, like most molluscs, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. Clams eat plankton, and they themselves are eaten by small sharks and squid.
In culinary use, the term "clam" most often refers to the hard clam Mercenaria mercenaria but it may refer to several other species such as the soft-shell clam, Mya arenaria. Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on size and species. Clam chowder is a popular soup in the U.S. and Canada. In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta.
The Maxima clam Tridacna maxima, a species of giant clam, is popular with saltwater aquarium hobbyists.
The Moche people of ancient Peru worshiped the sea and its animals. They often depicted clams in their art.
Hope this helps! =)
Creole Shrimp Crab Salad Recipe : Adding Jicama to Creole Shrimp Crab Salad
Learn how to add jicama to Creole shrimp crab salad with expert cooking tips in this free Creole cuisine video clip.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:2:8
Crabmeat Au Gratin
Cajun recipe for crabmeat au gratin. This is probably the best tasting crabmeat recipe that you’ll ever find. From CajunCookingTV.com
Duration : 0:6:59
HOW TO BOIL FRESHWATER BLUE CRABS, CAJUN STYLE
INSTRUCTIONS AND RECIPE FOR BOILING LOUISIANA FRESHWATER BLUE CRABS, CAJUN STYLE. ALSO SERVING SUGGESTIONS, GARNISHMENTS. EXTREMELY YUMMY!
Duration : 0:2:42
Creole Shrimp Crab Salad Recipe : Cooking Shrimp for Creole Shrimp Crab Salad
Learn how to cook shrimp for Creole shrimp crab salad with expert cooking tips in this free Creole cuisine video clip.
Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover
Duration : 0:1:30
I have a question about baking fish. Whenever I bake fish they are always way too juicy.?
I’ve tried different types of fish, drying with paper towel, to no avail. The recipes taste good but are spoiled by the amount of water. Mainly I’ve tried stuffed fish with shrimp & crab stuffing and also a creole. Either case the amount of water after they finiish cooking spoils the dish. I have the stuffing and creole sauce very thick and little moisture. All the water comes from the fish. Any suggestions?
Never had that experience. How are you baking it? Are you baking it on a sheet pan or in a closed pan with a lid? Baking implies the fish was baked on a sheet pan, which usually dries it out. If you use a closed container, the fish is poaching in its own liquids. Baking and poaching are two different cooking methods.
How to Eat Blue Crabs
How to clean and eat blue crabs from the Cajun recipes collection at www.CajunCookingTV.com
Duration : 0:3:36
part 2