food The Rajun' Cajun Cussin' Creole Cook

[The Hot Pepper]

Nice Phi! Looking forward to this!

 

[Phil]

 

 

 

[The Hot Pepper]

You one rajun cajun!!!!!!!
 
That is amazing!

 

[Phil]

You shoulda tasted it..... sammich slathered in tartar sauce.... creamy and tangy with crispy fish in every bite. Tasted so good, it hurt!

 

[grantmichaels]

Slammin' ...

 

[JayT]

If'n I was him, I would so Sicman that whole plate.  Make that both of them!

 

[Ozzy2001]

I'd like to see some traditional Jambalya recipes from you guys. I got my recipie from The Louisiana School of Cooking while we were down there once. I really like it but I'd like to see some more authentic recipes. I prefer the creole version.

 

[Hybrid Mode 01]

Gumbo!
 
Wild Gulf Shrimp and andouille from the University of Illinois Meat Science Laboratory.

 
 
 
 
Ready. Set. GO! Ain't it a beautiful sight?

 
 
 
 
Peanut butter roux. I let it get darker than this, but I didn't want to take the chance of burning it whilst fucking around with the camera.

 
 
 
 
Mirepoix getting happy with the roux. I used onions, celery and red bell and poblano peppers.

 
 
 
 
Beer break!

 
 
 
 
Well if TrueNorthReptiles isn't gonna show up with his fancy Alaskan beer, I'll just have to cook the greens myself. Here's the olive oil, bacon fat and hot paper lantern habanero goodness that I threw the mustard greens into.

 
 
 
 
Here's the finished product. Our house is going to smell like gumbo for days and I'm completely cool with that!

 

[The Hot Pepper]

Very nice man! It looks a little fresher and crisper than I am used to but I dig on that. Looks damn tasty!

 

[grantmichaels]

That looks GREAT.

 

[tctenten]

Nice Gumbo…I will take a bowl or two!!!

 

[Hybrid Mode 01]

Very nice man! It looks a little fresher and crisper than I am used to but I dig on that. Looks damn tasty!

 
     Thanks! If you mean the mirepoix looks a little underdone, yeah I know what you mean. They ended up a little more intact than I usually cook them. But they look less done than they are. They're nice and soft and the flavor is thoroughly incorporated. It's been a while since my wife and I "Mmmm"ed so much during a meal! 

 

[The Hot Pepper]

Awesome!

 

[JoynersHotPeppers]

Exactly what we need up here right now with all this damn record cold! 
 
Looks great!

 

[JayT]

That is the biggest okra to gumbo ratio I have ever seem, but damn if that okra doesn't look good.  

 

[Jeff H]

Nice Gumbo HM01,
 
Sooooooooooo, Fat Tuesday is in a couple days. This year, I'm doing it low key and not having the whole family over, but I'm sure I won't be able to stop myself making some gumbo.

 

[Phil]

Gumbo!
 
Wild Gulf Shrimp and andouille from the University of Illinois Meat Science Laboratory.

 
 
 
 
Ready. Set. GO! Ain't it a beautiful sight?

 
 
 
 
Peanut butter roux. I let it get darker than this, but I didn't want to take the chance of burning it whilst f**king around with the camera.

 
 
 
 
Mirepoix getting happy with the roux. I used onions, celery and red bell and poblano peppers.

 
 
 
 
Beer break!

 
 
 
 
Well if TrueNorthReptiles isn't gonna show up with his fancy Alaskan beer, I'll just have to cook the greens myself. Here's the olive oil, bacon fat and hot paper lantern habanero goodness that I threw the mustard greens into.

 
 
 
 
Here's the finished product. Our house is going to smell like gumbo for days and I'm completely cool with that!

 
First time I've seen gumbo served on a plate, but it does look delicious!

 

[Jeff H]

.

 

[The Hot Pepper]

 
First time I've seen gumbo served on a plate, but it does look delicious!

 
That's also what threw me off, it doesn't look like soup/stew, more like a stir fry type dish. Looks good though. I'm sure it's just an appearance thing. 

 

[hot stuff]

I'm planning on making a King Cake. I think I'm just going to go to the Mexican hole in the wall around the corner from work on Tuesday if I'm not snowed in still from tonight.