Very tender and out of this world.
A wonderful New Orleans-style soup that is a best seller at my family-owned restaurant. Serve with crackers. I like to season my shrimp with 2 tablespoons of Worcestershire, 1 tablespoon of Season All(R), and 2 teaspoons of hot sauce (optional).
This recipe was given to me by my Mother who lives on the Mississippi Gulf Coast. I have to throw a party each time I make this, it needs to be shared with others! Serve over rice and garnish with parsley and green onion.
My Great-great grandmother's recipe, modified over 4 generations. I still can't believe it was FINALLY written down! The gumbo should be thin but not watery. P.S .-- I have a 3-gallon pot that I use to cook this and it is usually about 3/4 full. (Make sure you know the basics of making roux before you try this. If the roux is not dark brown, the gumbo will not have the rich taste necessary to give it that special taste). This is good for several days. It can also be frozen and reheated. Enjoy!
This recipe is a great Valentine's Day either side dish or meal and very easy to make, everyone loves it!
Black Rice aka Dirty Rice. This is a turkey stuffing most often used in the South in place of traditional bread dressings. The blacker the rice; the better the stuffing. The s e c r e t of black rice is the chicken livers. The darker you cook them the blacker the rice. Also you can add more livers if you want.
This is my vegan rendition of an old New Orleans classic, I was told these beans and rice were the real thing by four representatives of an old Creole community in New Orleans. Try for yourself.
A killer Cajun/Creole seasoning that goes well on steak, chicken, fish, veggies, you name it... Best when cooked over white hot coals outside, as this mixture can generate a lot of smoke.
This is how I do it.
When the garden is up and running, I take advantage of the fresh green onions and keep this dressing in the fridge.
I got to eat at K-Paul's in New Orleans; that's Paul Prudhomme's restaurant. It was ALL good, but I just could not get over this dressing! The waiter told the chef, and next thing I know, Paul Prudhomme himself had me come to the kitchen and he showed me how to make this dressing! Don't limit it to just salads; it's a good sammich spread and dip too.
A delicious casserole full of flavor that will keep you coming back for more.
These deep fried chicken wings have been coated with a slightly spicy Cajun concoction for the best hot wing flavor!
Medallions of lobster tail poached in butter and truffle oil sit atop sauteed veal cutlets. Tasso ham adds a savory spiciness to a rich mushroom sauce.
Tasso ham adds a savory spiciness to a rich mushroom sauce. Shiitake, oyster, and cremini mushrooms all cook down with the ham and are brought together with a bit of butter.
This is a good little snack or appetizer. They're kinda like those potato chips: "Bet'cha can't eat just one!"
This gumbo can be expensive to make, so I only get to make it once a year, usually on New Year's Eve, outside, over an open fire (of course). I save the juices from the Thanksgiving turkey, which really puts this gumbo over the top. This is one of those recipes that I worked for years to perfect, and now it's perfect, so I don't dare change anything else. But, that's MY taste. Anybody is free to change whatever they want. Latigo
I've been making this for so long, I don't even remember where I got the idea for "Cajunized" tater salad.
It's great chilled, but it's just as good to eat as soon as you make it.