and gumbo. is this a ethnic thing or am i missing something. in one gumbo recipe it says to put the schrimp shells in with the chicken,schrimp andandouille sausage but never says anything about taking them out and why put them in anyway. and to make the roux would it be ok to use corn starch and water. will be waiting with my yankee bells on

the shells and everything except the kitchen sink(only because we haven’t learned how to tenderize it !!!) are boiled together to make a stock…strain…discarding everthing but the juice(stock) and meat……
corn starch is actually better to thicken a gravy……flour and oil is all it takes for a roux….take a gumbo,add uncooked rice,cook until the juices are almost completely absorbed by the rice….you will now have jambalaya…..kitchen buquet will give it color needed

with smoked sausage

Duration : 0:8:23

Description: CAJUN KING Butter Pecan Sauce Mix is quick and easy to prepare. It’s fail-safe, simple and takes only 30 minutes of prep time. This package offers a complete pre-measured and pre-mixed recipe with few additional ingredients required. Just add your favorite fish fillets or seafood. This packet yields enough mixture for 1 lb. of seafood or meat. Unit Size: 1 oz. (28g) Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille , to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.

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How to process pork to make Cajun head cheese; learn more about making traditional Cajun food in this free cooking video.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:1:57

Learn how to mix the ingredients for a Creole shrimp sausage recipe with expert cooking tips in this free Creole cuisine video clip.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:2:6

Learn how to cut the meat when cooking steak with Creole gravy in this free Creole cooking video.

Expert: Karl James
Bio: Karl James is the owner of a small private catering company named CREOLESOUL which specializes in Creole cuisine, but offers any type of cuisine desired.
Filmmaker: Dana Glover

Duration : 0:2:20

Kitchens for the serious cook are the ones that are stocked with all the right kinds of tools. Cooking well takes having the right tool for each kind of task, just like with any other kind of task. What do you need on your kitchen to be able to cook the kinds of foods that you like the best?<br /><br />When you set out to make a recipe and it asks for vegetable to be cut in a certain way, it means a lot to have the right tools to do that with. If you need to have a certain cut, you certainly cannot get it without a knife that will allow you to do so.<br /><br />If you would like to make sure that you will be able to have the right kinds of ingredients for your recipes, then one thing you are going to need the <a href=’http://www.knifesetstore.com’>knife sets</a> that can give you the right cuts. Many sets, however, are cheap and will cause you more trouble than they are worth in trying to cut through foods like meats. Choosing the kind of knives that are going to be good ones is what you need to do.<br /><br />You should make sure to have your cutlery handy and easy to get to while you are cooking. Having to dig for what you need in a drawer full of assorted tools is aggravating and time consuming. You should display your knives in a <a href=’http://www.knifesetstore.com’>knife block set</a> in a place out on the counter that you can get to easily while in the middle of other tasks.<br /><br />Slicing a tomato will be messy if you do not have a good sharp knife. Slicing cheese will be a problem when you do not have a tool that is sharp enough to do it correctly. There are many foods that will turn into a hassle while trying to slice in a certain way. This is the reason you need a knife set that is going to provide you with the cuts you need.<br /><br />If you would like to have a quality set of knives in your kitchen, then you should check out the <a href=’http://www.knifesetstore.com’>henckels knife set</a>. These knives are easy to keep sharp and are made to last. You will not have to worry about handles breaking while trying to cut thick meats nor will have to sharpen them every time you use them.<br /><br />During those times that you have guests over and you are at the table slicing up that roast you worked so hard in making perfect, you will certainly be glad you spent the money to get a good slicing knife. Cutting meat needs to be done in a precise way that will allow for thin and easy slices.

Safety is important when it comes to eating meat and staying healthy. Food poisoning can be a huge problem for those who do not cook or store their meat correctly. Here are a few safety tips for cooking and storing meat.

- It is really important that you wash your hands with soap before you touch any meat and afterwards too. Our hands carry around quite a lot of germs and bacteria; in fact you might be shocked if you knew exactly how much. Studies have shown that even those who do wash their hands often don’t remove all the dirt and germs.

- Another thing to ensure is that all your utensils are clean before you use them to cook meat.

- All frozen meat should be thoroughly defrosted before you cook it. If you need your meat defrosted in a hurry you can get some help from a microwave but the best thing to do is to allow it to defrost naturally at room temperature.

- It is important that you have a separate cutting surface for your meat and your veg.

- If you want to keep any leftover meat you need to make sure that you refrigerate it within two hours of allowing it to cool. You will have to eat the meat straight away if you don’t put it in the fridge within this time or else it will have to go in the bin.

- You will reduce the chance of infection by using clean plates and cutlery when serving meat; as well as that it will also look much nicer too.

- You will have to either use meat immediately or throw it out once it has been re-heated. If you have re-heated something, then do not put it back in the fridge.

- Meat which has defrosted in a freezer due to a power cut, will either have to be thrown away or binned as it would be very dangerous to re-freeze it because of the risk of food poisoning.

In the modern world, more and more people are interested inhealthy diet. As well as this, plenty of these people also like to find out about nutrition or even iron rich foods.

Cajun Cooking

I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could try Cajun Cooking. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.

Thank you and hugs from Italy

Cajun Cooking

Traditional Cajun Cooking would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)

With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)

DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!

Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!

For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com

Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)

Good Luck & happy anniversary.

Cajun Cooking

If the thought of acquiring and preparing a entire live lobster seems too intimidating, Acquiring frozen lobster tails may possibly be the perfect option for a wonderful dinner, especially in situation you are wanting to impress your invitees. But how to cook lobster tails? That�s been quite a question for most individuals since lobster isn�t your evryday meal.

How to cook lobster tails is quite easier than entire lobsters, and they are less difficult to discover too. Also simpler to prepare and lighter on the wallet, and serving up an ideal platter of appetizing lobster tails will by all odds supply you with a meal that the dinner guests normally are not likely to forget.

several folks don’t know how to cook lobster tails but truly Feeding on lobster was formerly general amongst fishermen and sailor boys, yet nowadays it is considered a delicacy and a unique treat for most of us.

if you are wondering how to cook lobster tails focus on the acquire. Buying a full lobster can be very pricey, so when several of the meat is acquired in the claws and in the tail, it may possibly consequently grow to be a lot more economic to just obtain a way of measuring frozen lobster tails rather than the whole lobster itself, specifically should you remain learning how to cook lobster tails.

To the question how to cook lobster tails there are a number of answers. One answer to how to cook lobster tails is boiling. Grilled, steamed or baked.

For Boiled lobster tails you fill a sizable saucepan with h2o and add a teaspoon of salt per litre of drinking water. Once the water is brought to the boil and add the lobster tails into the pan. Proceed to boil the tails for approximately a minute per ounce of total weight. Then once they are done drain the lobster tails and serve sizzling with melted butter, lemon juice or mayonnaise.

Another answer to how to cook lobster tails is steaming. To steam lobster tails pour 1 cup of drinking water into the bottom of a pan at the same time as add salt to it. Once the water is brought to a boil insert a wooden skewer or cocktail stick down the length of each lobster tail and then place the tails on a steaming rack placed inside the pan and cover using a lid. The skewers may stop them from curling due to the fact of the steaming. Once the tails are steamed for about 7 or eight minutes, drain and serve scorching.

One much more reply to how to cook lobster tails is grilling. For Grilled lobster tails initial insert a wooden skewer into the lobster tails to stop them from curling on boiling. Then make ready a large saucepan of salted drinking water as mentioned earlier for boiling lobster tails. Once the water has reached a fierce boil, add the tails and cook for 4 minutes. once cooked drain the tails and position them on their backs once they have cooled slightly. Subsequently getting a sharp knife, proceed to split the soft top shell of the tail, lengthways down the middle, but leave the hard shell underneath intact. Then pour some melted butter and lemon juice over the meat of the tails or brush a marinade more than the meat and place shell side down into a pre-heated grill. Grill for about 7 to 8 minutes within a medium – sizzling heat or until the substance is opaque, no longer transparent and firm to the touch. Once done you can serve hot with lemon, melted butter or mayonnaise.

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