Cajun Cooking Why Do People Try To Imitate Gumbo
Cajun Cooking
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 cooking and 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 Cajun Cooking and creole food restaurants and none of them even compare to actually new orleans natives food.
First New Orleans food is not Cajun Cooking but creole french cooking.
Gumbo Is Cajun 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
Cajun Cooking
What are some easy cajun and/or creole recipes?
I’m a college student living in an apt for the first time. I LOVE to cook, but I’m no chef. I need something easy and somewhat inexpensive.
I love seafood, especially shrimp and crab. I like chicken and pork as well but NO beef. And I know that creole and cajun food sometimes include crayfish but I dont have access to them in this small town. I also love spicy food. So if any recipes come to mind please share!! 
Creole and Cajun dishes are my favorites. You can always substitute shrimp for crawfish in your recipes. Here are some links that I saved:
Shrimp Etouffee
http://www.soulfoodandsoutherncooking.com/shrimp-etouffee-recipe.html
Jambalaya
http://www.chefrick.com/jambalaya/
Dirty Rice
http://www.eatingwell.com/recipes/dirty_rice.html
Corn Maque Choux
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000258936
Okra Creole
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000352451
Crab Croquettes
http://www.eatingwell.com/recipes/cajun_crab_croquettes.html
Shrimp Creole
http://www.chefrick.com/cajun-shrimp-creole/
Gumbo
http://www.gumbopages.com/food/soups/shr-crab-gumbo.html
Louisiana Culinary Trails – Seafood Sensations
Bordered by Texas to the west and Cajun Country to the east, southwestern Louisiana has developed its own brand of cooking. Rustic, spicy, and stick-to-your-ribs might best describe the food of this marshland. Dominating menus are fried and boiled seafood, pork stew, catfish courtbouillon, rice dressing, shrimp and okra gumbo, jambalaya, wild game, and lots and lots of rice. This trail zigzags across the southwestern corner of the state, sometimes known as the Louisiana Outback, stopping at a variety of crawfish houses, oyster bars, cafes, and grocery stores.
Duration : 0:2:30
How To Make a Red Okra Gumbo (Specialty Cajun Folk Food)
Visit http://www.electsake.com/survival_how-to.htm for more Videos along with Diagrams and Instruction on this and other Survival and Living off the Land Skills
– How to make a very rare specialty Cajun folk dish, Red Okra Gumbo
Duration : 0:9:25
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
Is this a good way to make shrimp gumbo?
ROUX—
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
Help with some good cajun recipes?
We are having a big crawfish boil on Saturday and I am looking for lots of good cajun recipes to go with it!
What are your favorite cajun recipes? Dirty rice? Stewed okra? etc…..
Thanks!
Hiya alexismg99.
Here is a recipe web site that has 181 cajun dish recipes.
http://www.recipesource.com/cgi-bin/search.cgi?search_string=cajun&any=off
Dirty egg sandwiches is my personal favorite.
I hope this may have helped, good luck.
why is cajun food so spicy?
I’m doing a project about Louisiana food and i really need this question answered! please help me any websites or personal opinion is great thanks
when Cajuns moved from Canada into Louisiana they we poor country folks.and the land on which they settled was not the best..usually in the swampy areas…where most foods they were accustomed to eating would not grow…so they ate what was available to them and things that could be grown in that area,,like alligator…and rice..and okra…as time went by the food was influenced by other cultures like the Spanish and native American,,who introduced the heat factor to Cajun cooking.
Anybody else dig Cajun food? What’s your favorite?
My favorite would be boudin, maybe partly because you can get good stuff even at a normal grocery store. And when I get a chance I really go for etoufee or jambalaya.
I made up a big pot of red beans and rice last weekend..had ham hocks..andouille …..and plenty of tony chachere’s…reminded me of home(Lake Charles)..i like my grits and grillades too…..a nice chicken and sausage gumbo…a nice maque choux..and rice dressing…or just munching on some pickled okra…but its hard here in Mo…ordered gumbo in a restaurant and when it got there it had broccoli in it…(for color they said)…almost choked on my sweet tea!!!
Does anyone have recipes for Gumbo File, or File other than Cajun?
I’ve got about half a bottle I bought to make a meat rub created by Michael Jourdon for his restaurant in Chicago, but lost that recipe. Kind of like a spicy BBQ rub. Any good recipe for anything will do.
Okay, nobody has addressed this totally. I want to use the File I have, but not in Cajun dishes. So, What else is it good for, or to use it as?
FILE CHICKEN GUMBO:
Stock:
1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
Bouquet garni
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish
To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.