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
over riceTrinidadian French Creole: Part 1 – The Flavour of a Fading Creole
This video documents Trinidadian French Creole, a dying language, as it is spoken by some of its last speakers, in the community of Paramin in North Trinidad. It shows these speakers and their culture, in particular the food which they grow and their styles of cooking. This video is part of the Caribbean Indigenous and Endangered Languages website, co-sponsored by the Jamaican Language Unit/Unit for Caribbean Language Research, University of the West Indies, and UNESCO. http://www.caribbeanlanguages.org.jm
Duration : 0:6:14
Pam Tillis – Country Creole Cooking – Part 2.MP4
@Sports Zone Stage, Nashville, Tennessee – Thursday 10. June 2010 – See also: pamtillis.com – and: myspace.com/pamtillis
Duration : 0:4:14
Pam Tillis – Country Creole Cooking.MP4
@Sports Zone Stage, Nashville, Tennessee – Thursday 10. June 2010 – See also: pamtillis.com – and: myspace.com/pamtillis
Duration : 0:5:59
Ultimate Cajun Cookbook?
I have a small collection of random cajun / creole cookbooks, but I am curious if there is one that sums up the food and culture to a T. Everything from the standard fare to the most unusual….
Been cooking cajun/ creole food since I visited back in 96, but the recipes are getting old…
Thanks!
prejean’s in lafayette has a great cookbook, which includes many of the recipes served in their restaurant.
it has gumbo, crawfish dishes, and desserts. i’m a picky eater and like prejean’s versions of the usual cajun favorites.
Your best southern recipes (USA)?
It’s the food I grew up with- grits, fried green tomatos, sweet tea, biscuits and gravy, and all that.
Maybe you could share you’re favorite, it doesn’t matter if it’s deep south home cooking or cajun/creole.
I’m going to make a huge meal of southern food and want a lot of variety. 
thanks
SOUTHERN BEEF & BEANS CASSEROLE
1 lb ground beef
1 28 oz can Bush’s Baked Beans
1/2 cup chopped green peppers
1/2 cup chopped onion
1 6 oz tomato paste
1 8 1/2 oz package Jiffy Corn Muffin Mix
1/2 cup package shredded Cheddar cheese
1. In a skillet, sauté ground beef, onion and green peppers until meat is browned. Drain excess grease.
2. Combine meat mixture, Bush’s Baked Beans and tomato paste. Spoon into a lightly greased 8 inch square baking dish.
3. Prepare muffin mix according to package directions. Spead evenly over bean mixture.
4. Bake at 350°F for 30 minutes, sprinkle with cheese and continue baking 5 minutes more, or until cheese melts.
SOUTHERN CORN CHOWDER
1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1 tablespoon butter (room temperature)
2 teaspoons flour
Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it’s best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and pepper and serve with milk crackers.
Note: Creamed corn may be substituted.
Variations:
Add 1 package frozen chopped broccoli for cream of broccoli soup.
Add 1 can chopped clams or 1 cup chopped fresh clams for a quick New England clam chowder.
Cooking recipe help. How much salt and cayenne to add???
Here is the ingredients called for the recipe
* 1 cup milk
* 1/2 cup Creole mustard
* 1 teaspoon hot sauce
* Salt and cayenne
* 4 catfish fillets, (about 6 ounces each)
* 3/4 cup flour
* 1/2 cup yellow cornmeal
* 4 teaspoons Essence, recipe follows
* Vegetable oil, for frying
Notice for salt and cayenne it doesnt list how much to put in.
Here are the directions
Directions
In a mixing bowl, whisk the milk, mustard and Tabasco together. Season the mixture with salt and cayenne.
Here it also doesnt say how much to put in… just that your supposed to do it. Adding too much salt and cayenne might be too strong or likewise not strong enough if I dont add enough. So how the heck am i supposed to know how much to add? Any assistance will be appreciated thanks!
I’d go with 1/2 tsp. salt but no cayenne since it already has some heat from the Creole mustard and hot sauce. But if you like things spicier, then you can add a little cayenne – maybe 1/4 tsp.
tony chachere cookbooks. which one is the best?
i am going to order one online and so i can’t review it before i buy. i am interested in learning how to cook cajun and creole food.
im from south louisiana and all of tonys cookbooks are good
Steak Recipe With Creole Gravy : Cutting Peppers for Steak with Creole Gravy
Learn how to cut peppers for steak with Creole gravy in this free Creole cooking video.
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 : 0:2:53