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

Last year we tried Mexican recipes, Chinese recipes, Creole recipes, Slow Cooker recipes, and Tailgating recipes.

The ethnic themes are always fun, try greek, italian (there is more to italian cooking than pasta and red sauce), appetizers, wine and cheese tasting, favorite comfort food, favorite foods as a kid. A cookie or dessert party. Another idea is "What would I take to a picnic, a tropical theme, a pig or lamb roast. Your favorite wedding food theme. A night at the movies serving your favorite stars food. Good luck and sounds like fun.

Jambalaya for the Soul is a collection of 51 humorous stories that not only will capture the reader’s interest, but cause them to ultimately take away spiritual life lessons. Readers will also enjoy the compilation of Duplantis family cajun recipes.

Product Specification :

ISBN :157794304X
Format aperback: 308 pages
Publisher :Harrison House
Date Published :08/01/2000
List price :14.99

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http://mysuperlinks.com/redlobster
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red lobster cajun shrimp pasta (red lobster cajun shrimp pasta) "red lobster cajun shrimp pasta" redlobstercajunshrimppasta
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Recipe(tried): Red Lobster Cajun Shrimp Pasta
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ISO: Red Lobster's Cajun shrimp Pasta
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Fresh-Fish-Fast.com Recipes Resource for Red Lobster Cajun Shrimp …
this is the cajun shrimp pasta that i make it comes pretty close to Red Lobster's recipe 1 pint of heavy cream 1 stick of real butter 2 tbsp cream cheese …
http://www.fresh-fish-fast.com/lobster…/red-lobster-cajun-shrimp-pasta-recipe.html – Cached – Similar
Red Lobster Cajun Shrimp Linguine and Other Real Restaurant Recipes
Mar 19, 2009 … Remove from heat, squeeze lemon juice over pasta …

Duration : 50 sec

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

Or any other easy pork chop recipes.

1/4 cup all-purpose flour
1 tablespoon paprika
1 teaspoon ground sage
1 teaspoon Creole seasoning
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
4 (1/2 inch thick) boneless pork chops
2 teaspoons olive oil

——————————————————————————–

DIRECTIONS:
Place flour, paprika, sage, Creole seasoning, cayenne pepper, black pepper, and garlic powder in a large, resealable plastic bag. Place pork chops in the bag, seal, and shake to coat chops.
In a large skillet, heat oil over high heat for about 1 minute. Arrange chops in pan, and reduce heat to medium. Cook until pork chops are dark brown, about 6 to 8 minutes per side.

4 pork loin chops, 1/2 inch thick (about 1 1/4 pounds)
4 cloves garlic, cut in half
2 teaspoons Dijon style mustard
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika

1. Set oven control to broil. Spray broiler pan and its rack with cooking spray. Remove fat from pork. Rub both sides of pork with garlic; discard garlic. Place pork on rack
in broiler pan. Mix remaining ingredients; spread 1 teaspoon of the mustard mixtrue evenly over pork.
2. Broil pork with tops about 3 inches from heat about 6 minutes. Turn pork; brush with remaining mustard mixture. Broil 5 to 6 minutes longer or until pork is
slightly pink when cut near bone.

http://report.dogfoodguide4u.com – Is your dogfood safe? Your dog might be at risk, see the free report now. Learn how to make healthy dog food with homemade recipes for dogs.

Duration : 38 sec

The term ‘ Cajun’ refers mainly to the early French settlers who intermarried/cohabited/lived with the Creole Indians, mostly in Louisiana and western Florida. Cajun cooking includes the use of many spices, and hot sauces. Justin Wilson (now deceased) was a
fantastic ‘cajun’ chef/cook; he oftentimes told jokes and stories while he prepared recipes. There are many, succulent dishes prepared in this fashion.

Capturing the piquant marriage of the European and African influences of the region, this spice blend is sure to add some kick to favorite Louisiana recipes. A recipe for Rock Shrimp Etouffee is on the package. Additional Creole and Cajun recipes can be found on the package. An easy way to liven

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Alright here’s my dilemma. I’m in need of a decent Cajun sauce recipe of some kind. NOTHING COMPLICATED OR OUTRAGEOUS. I’m not sure how many of you have ever had (or even heard of) a Cajun wrap from the Cookout fast food restaurants. Doesn’t matter I don’t suppose. Anyways, it’s just a chicken strip wrapped in a tortilla with lettuce, cheese, and their Cajun sauce. It’s delicious. I got a couple friends who work there, and they all tell me that their Cajun wrap’s sauce consist of their Cajun spice (which they put on fries and other things; it’s some kind of Cajun "dust") and Texaspete.. and thats it.

I’d like to try this at home, though, but I don’t have a clue what I could make my own Cajun sauce out of. Any suggestions would be great!

Here are a couple ideas:

http://allrecipes.com/Recipe/Cajun-Spice-Seasoning-Mix-in-a-Jar/Detail.aspx

http://allrecipes.com/Recipe/Cajun-Spice-Mix-2/Detail.aspx

I would sprinkle my chicken with this spice before cooking. I think this is what you’re looking for.

Hope this helps!

rb