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kinds of sausage
CREOLE/CAJUN: APPETIZERS & SALADS Salads. Chef John Folse's Cane Syrup Vinaigrette. Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero. Creole Croutons. Green Salad with Chuck's Creole Vinaigrette. Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill. NON-COMMERCIAL RADIO STATIONS I am a firm believer in independent, non-commercial community radio. The most interesting and creative radio in North America is invariably found over on the left-hand side of the dial, those frequencies between 87 and 92 mHz that in the U.S. are reserved for educational, community and noncommercial use.SHRIMP TCHEFUNCTE
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area. NEW ORLEANS ITALIAN SALAD (OR "WOP" SALAD) New Orleans is not the most "politically correct" place in the world. This fairly old-fashioned but longtime favorite dish on Creole-Italian menus across the city is an example of that, the term "wop" being generally felt to be a slur on people of Italian extraction.CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) BOILED CRAWFISH AND BOILED SHRIMP The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. 1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA (BROWN) 1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA Here's an award-winning recipe (along with some tips and some history of the dish) as prepared by: Matthew "Dee" Gautreau, Dee Gautreau's Cajun Catering, Gonzales, Louisiana 70737, Telephone - (504) 644-5977 or 644-4405. LOOKA!» BLOG ARCHIVE » THE JAMBALAYA CALCULATOR Change the numbers in the pink cells. You will need 60 pounds of meat and 24 pounds of long-grain rice. The Jambalaya Calculator lets the user sort the recipe according to several criteria: The size of the pot, by number of quarts or gallons to prepare, by serving amounts in various sizes. It’s for the brown style of jambalaya favored across THE GUMBO PAGES, BY CHUCK TAGGARTRECIPESWILCOCHUCKLOOKA! » COCKTAILSHOW TA TAWK RITEGUMBO Hey, where y'at! I'm Chuck, and this is my personal web site that's gotten out way of hand over the years. It's been a huge, labyrinthine and delightfully overgrown compendium of knowledge about New Orleans and Louisiana cuisine and culture, and lots of other fun and fabulous stuff; dedicated to the enjoyment of great food, drink and music, and to the preservation of . New Orleans culture. CREOLE/CAJUN: GUMBOS, BISQUES & SOUPS Gumbos. Gumbo du Monde: Chuck's recipe (with chicken, andouille, shrimp, crabs and okra). Simple Chicken and Sausage Gumbo; Gumbo de Savoy: Marc Savoy's recipe for chicken and sausage gumbo (from Eunice, Louisiana; this is as Cajun as it gets) ; Gumbo z'Herbes: Greens gumbo ; Leah Chase's Creole Gumbo, with chicken, crabs, oysters and twokinds of sausage
CREOLE/CAJUN: APPETIZERS & SALADS Salads. Chef John Folse's Cane Syrup Vinaigrette. Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero. Creole Croutons. Green Salad with Chuck's Creole Vinaigrette. Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill. NON-COMMERCIAL RADIO STATIONS I am a firm believer in independent, non-commercial community radio. The most interesting and creative radio in North America is invariably found over on the left-hand side of the dial, those frequencies between 87 and 92 mHz that in the U.S. are reserved for educational, community and noncommercial use.SHRIMP TCHEFUNCTE
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area. NEW ORLEANS ITALIAN SALAD (OR "WOP" SALAD) New Orleans is not the most "politically correct" place in the world. This fairly old-fashioned but longtime favorite dish on Creole-Italian menus across the city is an example of that, the term "wop" being generally felt to be a slur on people of Italian extraction.CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) BOILED CRAWFISH AND BOILED SHRIMP The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. 1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA (BROWN) 1978 WORLD CHAMPIONSHIP CHICKEN JAMBALAYA Here's an award-winning recipe (along with some tips and some history of the dish) as prepared by: Matthew "Dee" Gautreau, Dee Gautreau's Cajun Catering, Gonzales, Louisiana 70737, Telephone - (504) 644-5977 or 644-4405. LOOKA!» BLOG ARCHIVE » THE JAMBALAYA CALCULATOR Change the numbers in the pink cells. You will need 60 pounds of meat and 24 pounds of long-grain rice. The Jambalaya Calculator lets the user sort the recipe according to several criteria: The size of the pot, by number of quarts or gallons to prepare, by serving amounts in various sizes. It’s for the brown style of jambalaya favored across THE CREOLE AND CAJUN RECIPE PAGE (EST. 1994) The Creole and Cajun Recipe page is a subset of The Gumbo Pages, a massive and wonderful musical, cultural and culinary World Wide Web site concentrating on New Orleans, southern Louisiana, Acadiana ("Cajun country"), roots music and the wide world of non-commercial radio.Check it out! This Web site is a work-in-progress (aren't they all?), and I welcome contributions. CREOLE/CAJUN: VEGETABLES & SIDE DISHES VEGETABLES, SIDE DISHES AND VEGETARIAN DISHES It's possible for you to be served plain, steamed vegetables on the side in New Orleans, butit's unlikely.
CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) METRIC MEASUREMENT EQUIVALENTS QUICK TIPS FOR CALCULATIONS 1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid ounces. 1 quart = 2 pints = 4 cups = 32 fluid ounces. 1 pint = 2 cups = 16 fluid ounces JAMBALAYA - GUMBO PAGES More Jambalaya Recipes. Jambalaya with Chicken, Sausage and Tasso, from Marc Savoy of Eunice, Louisiana.This is a great, simple, brown Cajun-style jambalaya. The 1978 World Championship Chicken and Sausage Jambalaya, also of the brown style, from "Dee" Gautreau of Gonzales, Louisiana.. Chef Emeril Lagasse's Duck and Andouille Jambalaya. Okay, this isn't a recipe, sadly (because as far as I CREOLE SEASONING BLEND A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't do NEW ORLEANS' MUSIC CLUBS Other cool and noteworthy clubs Cafe Brasil, 2100 Chartres St. at Frenchmen, Faubourg Marigny. 947-9386 Great club, featuring reggae, jazz, gospel, and especially regular performers The Iguanas and The New Orleans Klezmer All-Stars.CHICKEN ROCHAMBEAU
CHICKEN ROCHAMBEAU Here's a recipe involving Marchand de Vin sauce, along with Hollandaise (the other sauce you can get on your tournedos at Antoine's, as well as other restaurants).ON BEING CREOLE
ON BEING CREOLE by Edward J. Branley I wrote the following article for the New Orleans Internet Mailing List some time ago. While the article doesn't deal with the difference between Cajun and Creole, it tries to explain what a Creole actually is. MAMIE'S SWEET POTATO CRUNCH "This is my grandmother's recipe for sweet potatoes. Her name was Mamie H. Phillips, born in Opelousas and lived in New Orleans. As far as I know, her topping is what makes her recipe different and special. THE GUMBO PAGES, BY CHUCK TAGGARTRECIPESWILCOCHUCKLOOKA! » COCKTAILSHOW TA TAWK RITEGUMBO Hey, where y'at! I'm Chuck, and this is my personal web site that's gotten out way of hand over the years. It's been a huge, labyrinthine and delightfully overgrown compendium of knowledge about New Orleans and Louisiana cuisine and culture, and lots of other fun and fabulous stuff; dedicated to the enjoyment of great food, drink and music, and to the preservation of . New Orleans culture. CREOLE/CAJUN: APPETIZERS & SALADS Salads. Chef John Folse's Cane Syrup Vinaigrette. Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero. Creole Croutons. Green Salad with Chuck's Creole Vinaigrette. Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill. CREOLE/CAJUN: DESSERT! Bananas Foster, the classic New Orleans dessert that originated at Brennan's Restaurant ; Bananas Foster Bread Pudding with Custard Sauce and Banana-Rum Sauce, a knockout recipe from my mom ; Chef Frank Brigtsen's Banana Bread Pudding with Banana Rum Sauce and Whipped Cream from Brigtsen's Restaurant ; Chef Emeril Lagasse's Banana Chocolate Chunk Bread Pudding with MintSHRIMP TCHEFUNCTE
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area.CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) BOILED CRAWFISH AND BOILED SHRIMP The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. NEW ORLEANS ITALIAN SALAD (OR "WOP" SALAD) New Orleans is not the most "politically correct" place in the world. This fairly old-fashioned but longtime favorite dish on Creole-Italian menus across the city is an example of that, the term "wop" being generally felt to be a slur on people of Italian extraction.SHRIMP STOCK
SHRIMP STOCK This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one. Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish. MARC SAVOY'S CRAWFISH ÉTOUFFÉE Contributed by Sarah Savoy, who says: "Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows the flavor of the crawfish to take the lead." CATFISH PECAN MEUNIERE CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the fabulous Palace Café in New Orleans. THE GUMBO PAGES, BY CHUCK TAGGARTRECIPESWILCOCHUCKLOOKA! » COCKTAILSHOW TA TAWK RITEGUMBO Hey, where y'at! I'm Chuck, and this is my personal web site that's gotten out way of hand over the years. It's been a huge, labyrinthine and delightfully overgrown compendium of knowledge about New Orleans and Louisiana cuisine and culture, and lots of other fun and fabulous stuff; dedicated to the enjoyment of great food, drink and music, and to the preservation of . New Orleans culture. CREOLE/CAJUN: APPETIZERS & SALADS Salads. Chef John Folse's Cane Syrup Vinaigrette. Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero. Creole Croutons. Green Salad with Chuck's Creole Vinaigrette. Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill. CREOLE/CAJUN: DESSERT! Bananas Foster, the classic New Orleans dessert that originated at Brennan's Restaurant ; Bananas Foster Bread Pudding with Custard Sauce and Banana-Rum Sauce, a knockout recipe from my mom ; Chef Frank Brigtsen's Banana Bread Pudding with Banana Rum Sauce and Whipped Cream from Brigtsen's Restaurant ; Chef Emeril Lagasse's Banana Chocolate Chunk Bread Pudding with MintSHRIMP TCHEFUNCTE
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area.CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) BOILED CRAWFISH AND BOILED SHRIMP The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. NEW ORLEANS ITALIAN SALAD (OR "WOP" SALAD) New Orleans is not the most "politically correct" place in the world. This fairly old-fashioned but longtime favorite dish on Creole-Italian menus across the city is an example of that, the term "wop" being generally felt to be a slur on people of Italian extraction.SHRIMP STOCK
SHRIMP STOCK This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one. Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish. MARC SAVOY'S CRAWFISH ÉTOUFFÉE Contributed by Sarah Savoy, who says: "Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows the flavor of the crawfish to take the lead." CATFISH PECAN MEUNIERE CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the fabulous Palace Café in New Orleans. THE CREOLE AND CAJUN RECIPE PAGE (EST. 1994) The Creole and Cajun Recipe page is a subset of The Gumbo Pages, a massive and wonderful musical, cultural and culinary World Wide Web site concentrating on New Orleans, southern Louisiana, Acadiana ("Cajun country"), roots music and the wide world of non-commercial radio.Check it out! This Web site is a work-in-progress (aren't they all?), and I welcome contributions. CREOLE/CAJUN: GUMBOS, BISQUES & SOUPS Gumbos. Gumbo du Monde: Chuck's recipe (with chicken, andouille, shrimp, crabs and okra). Simple Chicken and Sausage Gumbo; Gumbo de Savoy: Marc Savoy's recipe for chicken and sausage gumbo (from Eunice, Louisiana; this is as Cajun as it gets) ; Gumbo z'Herbes: Greens gumbo ; Leah Chase's Creole Gumbo, with chicken, crabs, oysters and twokinds of sausage
CREOLE/CAJUN: VEGETABLES & SIDE DISHES VEGETABLES, SIDE DISHES AND VEGETARIAN DISHES It's possible for you to be served plain, steamed vegetables on the side in New Orleans, butit's unlikely.
CREOLE SEASONING BLEND A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't doCHICKEN ROCHAMBEAU
CHICKEN ROCHAMBEAU Here's a recipe involving Marchand de Vin sauce, along with Hollandaise (the other sauce you can get on your tournedos at Antoine's, as well as other restaurants). LEFTOVER HOLIDAY TURKEY GUMBO 6 quarts turkey stock, made from your leftover turkey carcass ; 1 cup flour 1 cup oil (but if you really want to be decadent, use bacon fat) ; 1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces 1 pound andouille or smoked sausage ; 2 poundsshrimp
NEW ORLEANS' MUSIC CLUBS Other cool and noteworthy clubs Cafe Brasil, 2100 Chartres St. at Frenchmen, Faubourg Marigny. 947-9386 Great club, featuring reggae, jazz, gospel, and especially regular performers The Iguanas and The New Orleans Klezmer All-Stars. CATFISH PECAN MEUNIERE CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the fabulous Palace Café in New Orleans.SWEET POTATO PONE
SWEET POTATO PONE Mmmmm, sweet potato pone one of my very favorite desserts at the New Orleans Jazz and Heritage Festival! 2-1/2 pounds sweet potatoes 1/4 cup melted butter 2 eggs CORN AND CRAB BISQUE CORN AND CRAB BISQUE This recipe is by Chef John Folse, of Lafitte's Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It's a gold medal winner in culinary competition. THE GUMBO PAGES, BY CHUCK TAGGARTRECIPESWILCOCHUCKLOOKA! » COCKTAILSHOW TA TAWK RITEGUMBO Hey, where y'at! I'm Chuck, and this is my personal web site that's gotten out way of hand over the years. It's been a huge, labyrinthine and delightfully overgrown compendium of knowledge about New Orleans and Louisiana cuisine and culture, and lots of other fun and fabulous stuff; dedicated to the enjoyment of great food, drink and music, and to the preservation of . New Orleans culture. CREOLE/CAJUN: APPETIZERS & SALADS Salads. Chef John Folse's Cane Syrup Vinaigrette. Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero. Creole Croutons. Green Salad with Chuck's Creole Vinaigrette. Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill. CREOLE/CAJUN: DESSERT! Bananas Foster, the classic New Orleans dessert that originated at Brennan's Restaurant ; Bananas Foster Bread Pudding with Custard Sauce and Banana-Rum Sauce, a knockout recipe from my mom ; Chef Frank Brigtsen's Banana Bread Pudding with Banana Rum Sauce and Whipped Cream from Brigtsen's Restaurant ; Chef Emeril Lagasse's Banana Chocolate Chunk Bread Pudding with MintSHRIMP TCHEFUNCTE
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area.CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) BOILED CRAWFISH AND BOILED SHRIMP The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. NEW ORLEANS ITALIAN SALAD (OR "WOP" SALAD) New Orleans is not the most "politically correct" place in the world. This fairly old-fashioned but longtime favorite dish on Creole-Italian menus across the city is an example of that, the term "wop" being generally felt to be a slur on people of Italian extraction.SHRIMP STOCK
SHRIMP STOCK This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one. Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish. MARC SAVOY'S CRAWFISH ÉTOUFFÉE Contributed by Sarah Savoy, who says: "Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows the flavor of the crawfish to take the lead." CATFISH PECAN MEUNIERE CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the fabulous Palace Café in New Orleans. THE GUMBO PAGES, BY CHUCK TAGGARTRECIPESWILCOCHUCKLOOKA! » COCKTAILSHOW TA TAWK RITEGUMBO Hey, where y'at! I'm Chuck, and this is my personal web site that's gotten out way of hand over the years. It's been a huge, labyrinthine and delightfully overgrown compendium of knowledge about New Orleans and Louisiana cuisine and culture, and lots of other fun and fabulous stuff; dedicated to the enjoyment of great food, drink and music, and to the preservation of . New Orleans culture. CREOLE/CAJUN: APPETIZERS & SALADS Salads. Chef John Folse's Cane Syrup Vinaigrette. Crawfish and Creole Tomato Salad, with Hoisin Vinaigrette, from Chef Duke LoCicero. Creole Croutons. Green Salad with Chuck's Creole Vinaigrette. Endive, Cherry Tomato and Bermuda Onion Salad in a Red Wine and Fresh Herb Vinaigrette, from Chef David Adcox at the Sazerac Bar and Grill. CREOLE/CAJUN: DESSERT! Bananas Foster, the classic New Orleans dessert that originated at Brennan's Restaurant ; Bananas Foster Bread Pudding with Custard Sauce and Banana-Rum Sauce, a knockout recipe from my mom ; Chef Frank Brigtsen's Banana Bread Pudding with Banana Rum Sauce and Whipped Cream from Brigtsen's Restaurant ; Chef Emeril Lagasse's Banana Chocolate Chunk Bread Pudding with MintSHRIMP TCHEFUNCTE
SHRIMP TCHEFUNCTE from the Palace Café The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area.CRAWFISH ETOUFFEE
Butter makes an acceptable substitute. (If you really want to get fancy, dig out your Julia Child book and make some crawfish butter.) You can also use chicken, cut into bite-sized pieces. Brown the chicken and proceed as in the other recipes. Curtis Joubert's recipe (former mayor of Eunice, LA) BOILED CRAWFISH AND BOILED SHRIMP The boiled crawfish recipe was adapted from the old Jazz and Heritage Festival Cookbook, now sadly out of print. This is the way boiled crawfish were prepared by Jazzfest food vendors The Fontana Family, of New Orleans, Louisiana. NEW ORLEANS ITALIAN SALAD (OR "WOP" SALAD) New Orleans is not the most "politically correct" place in the world. This fairly old-fashioned but longtime favorite dish on Creole-Italian menus across the city is an example of that, the term "wop" being generally felt to be a slur on people of Italian extraction.SHRIMP STOCK
SHRIMP STOCK This stock, as well as crab and fish stocks, is used in a great deal of Louisiana cooking. I wouldn't dream of making a seafood gumbo without one. Shrimp stock can be very pungent, so be careful not to overpower the other flavors in your dish. MARC SAVOY'S CRAWFISH ÉTOUFFÉE Contributed by Sarah Savoy, who says: "Some people make this dish with a roux, which makes it a much heavier meal. This is my Dad's recipe. It allows the flavor of the crawfish to take the lead." CATFISH PECAN MEUNIERE CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the fabulous Palace Café in New Orleans. THE CREOLE AND CAJUN RECIPE PAGE (EST. 1994) The Creole and Cajun Recipe page is a subset of The Gumbo Pages, a massive and wonderful musical, cultural and culinary World Wide Web site concentrating on New Orleans, southern Louisiana, Acadiana ("Cajun country"), roots music and the wide world of non-commercial radio.Check it out! This Web site is a work-in-progress (aren't they all?), and I welcome contributions. CREOLE/CAJUN: GUMBOS, BISQUES & SOUPS Gumbos. Gumbo du Monde: Chuck's recipe (with chicken, andouille, shrimp, crabs and okra). Simple Chicken and Sausage Gumbo; Gumbo de Savoy: Marc Savoy's recipe for chicken and sausage gumbo (from Eunice, Louisiana; this is as Cajun as it gets) ; Gumbo z'Herbes: Greens gumbo ; Leah Chase's Creole Gumbo, with chicken, crabs, oysters and twokinds of sausage
CREOLE/CAJUN: VEGETABLES & SIDE DISHES VEGETABLES, SIDE DISHES AND VEGETARIAN DISHES It's possible for you to be served plain, steamed vegetables on the side in New Orleans, butit's unlikely.
CREOLE SEASONING BLEND A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish. Some versions of Creole seasoning blend contain salt -- I don't doCHICKEN ROCHAMBEAU
CHICKEN ROCHAMBEAU Here's a recipe involving Marchand de Vin sauce, along with Hollandaise (the other sauce you can get on your tournedos at Antoine's, as well as other restaurants). LEFTOVER HOLIDAY TURKEY GUMBO 6 quarts turkey stock, made from your leftover turkey carcass ; 1 cup flour 1 cup oil (but if you really want to be decadent, use bacon fat) ; 1 pound leftover turkey meat, white and/or dark, chopped into bite-sized pieces 1 pound andouille or smoked sausage ; 2 poundsshrimp
NEW ORLEANS' MUSIC CLUBS Other cool and noteworthy clubs Cafe Brasil, 2100 Chartres St. at Frenchmen, Faubourg Marigny. 947-9386 Great club, featuring reggae, jazz, gospel, and especially regular performers The Iguanas and The New Orleans Klezmer All-Stars. CATFISH PECAN MEUNIERE CATFISH PECAN MEUNIERE A classic preparation with the addition of a pecan crust to the pan-fried catfish. This version is served at the fabulous Palace Café in New Orleans.SWEET POTATO PONE
SWEET POTATO PONE Mmmmm, sweet potato pone one of my very favorite desserts at the New Orleans Jazz and Heritage Festival! 2-1/2 pounds sweet potatoes 1/4 cup melted butter 2 eggs CORN AND CRAB BISQUE CORN AND CRAB BISQUE This recipe is by Chef John Folse, of Lafitte's Landing Restaurant in Donaldsonville, Louisiana, and of the Chef John Folse Culinary Institute in Thibodaux, Louisiana. It's a gold medal winner in culinary competition. by Chuck Taggart (est. 1994)* Radio
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Hey, where y'at !
I'm Chuck , and this is my personal web site that's gotten out way of hand over the years. It's been a huge, labyrinthine and delightfully overgrown compendium of knowledge about New Orleans and Louisiana cuisine and culture, and lots of other fun and fabulous stuff; dedicated to the enjoyment of great food , drink and music, and to the preservation of New Orleans culture. I've tried to slim it down a bit to make it less unwieldy, and I warn you that a lot of this stuff is outdated (but not the recipes!). When you're visiting New Orleans and southern Louisiana, rememberthese things:
1. YOU DON'T NEED A FULL 8 HOURS OF SLEEP A NIGHT -- THERE'S TOO MUCH FUN TO BE HAD TO WASTE IT SLEEPING. 2. IN LOUISIANA ALCOHOL, BUTTER, CREAM AND BIG PILES OF FRIED SEAFOOD ARE STILL GOOD FOR YOU. You're probably mostly here for this: THE CREOLE & CAJUN RECIPE PAGE: Woild-famous! Fo' true! RADIO! I'm doing radio again, although streaming internet radio, as of March 28, 2020. Please enjoy my program "Safe at Home" STREAMING LIVE (when you get to hear me mess up!) on Saturdays at 1pm Pacific time. A slightly edited version (in which you do not get to hear me mess up!) is then uploaded a bit later to MIXCLOUD for streaming on demand,at your leisure.
MY OLD RADIO SHOWS: "DOWN HOME" (KCSN, 1998-2008) and "GUMBO" (KCRW, 1988-1998). A little museum of my 20 years in L.A. public radio. Old playlists, etc. LOOKA!: A weblog featuring musings on cocktails, food, music, New Orleans culture and much more. Kinda dead (or undead) these days; aren't blogs dead? (I'm old school and still say "weblog." I'm still not a fan of the word "blog," which was originally coined as a joke.) COCKTAILS: An index of 350+ new, classic and original cocktails. There's much fine drinking to bedone here.
I'm on TWITTER , where I swear about politics too much (seriously cutting down on that, now that the Orange Shitgibbon is gone), INSTAGRAM , and older photos on FLICKR but I don't really post thereanymore.
"DOCTORS, PROFESSORS, KINGS & QUEENS: THE BIG OL' BOX OF NEW ORLEANS":
A 4-cd box set celebrating the joy and diversity of the New Orleans music scene. Produced, compiled and annotated by Chuck Taggart (hey, that's me!), with liner notes by Mary Herczog (former author of _Frommer's New Orleans_) and myself. Released by Shout! Factory. Sadly out of print now (although I was thrilled that it remained in print for a dozen years!), but worth having if you can find it. Ahem, if'n I do say so myself. There are usually some used copies on Amazon or eBay. Also, it seems as if you can listen to most of it on Spotify!
BANDS: My old UNCLE TUPELO , WILCO and SON VOLT pages. (Also, don't miss Factory Belt , the world's most exhaustive UncleTupelo fan site.)
MY ANTIQUE RADIO COLLECTION . Modest, but cool.TIP JAR!
Everything you find on this site is free. Your tips help keep it all going and are greatly appreciated. I happily accept contributions viaPaypal
,
or if you're feeling particularly generous, you can buy me something. Thanks!
ABOUT THIS SITE: Credits, dedication, origin, history, the early funny stuff, zzzzzz, etc. ABOUT YOUR PROPRIETOR (Who, me?What'd I do now?!)
The Gumbo Pages web site is ©1994-2021 by Chuck Taggart. All rights reserved. Unauthorized duplication prohibited. This means that YOU MAY NOT COPY my writing onto other web pages or anywhere else without my specific written permission. If you do, it's called "stealing" and "plagiarism". However, quotes of passages of reasonable length, properly attributed, may be considered fair use. You may also link to the site. I'm really tired of finding entire articles of mine from here copied and pasted as someone else's work, or with no attribution. People who steal my stuff and pass it off as their own will be étoufféed and served to Dr. Lecter, with a nice Chianti. (I'm serious. Please don't do it. Thanks.)Details
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