Cuisine - Cajun/Creole
Chef Paul Prudhomme made blackened fish popular. Although very tasty, trying to prepare this dish in a home kitchen can set off smoke alarms within a two-mile radius. It is much easier to do on the backyard grill, where only your immediate neighbors will think your house is on fire. A number of fish fillets work well in this recipe, including redfish, sea bass, or grouper.
There are many ingredients in this recipe. Please read the entire recipe before you start.
Andouille (On-do-ee) is a sausage very popular here in Louisiana. The lean pork is not ground but cubed. Garlic, onion, herbs and spices are then added and it is stuffed into a larger-diameter casing than most sausages. It is then heavily smoked. I find that the heavy smoking makes the casing a little too al dente so I just peel the casing off before cutting it up to add to the gumbo. Tasso is made of lean thin slices of various cuts of raw pork roast. The slices are then well seasoned with a rub or shake and smoked through. It is great for seasoning beans, greens, soups and gumbos and for the cook’s privilege of sneaking a bite or two while preparing a dish. Serve over steamed white rice with crusty French garlic bread for dipping and a side salad. Note: This recipe requires advance preparation.
Don't ask me why, but it is essential to observe the sauteing and boiling times here. This is one of the favorite dishes in Cajun Country. We have spiced this recipe up a bit from its usual incarnation.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try and it will be Mardi Gras in your mouth.
Crazy Cajun Charley Addison shares a recipe for meatloaf that is not anything like Mom’s! This meatloaf has a Cajun twist and is delicious. This dish can be made ahead and is even better reheated or sliced for sandwiches.
Here is a classic Caribbean soup, as served at the Sandy Beach Resort. Be sure to use a mustard-based Bajan sauce such as Windmill or Lottie’s. Remember that pumpkin in the Caribbean is winter squash, such as hubbard.
This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.
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