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Louisiana Cooking

Discussion in 'Food Talk' started by Nutriaitch, Sep 5, 2020.

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  1. Sep 13, 2020 at 4:18 PM
    #121
    Nutriaitch

    #121
    Nutriaitch [OP] Well-Known Member

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    stir occasionally while waiting for it come to a boil
     
    Nutriaitch, Sep 13, 2020
    #121
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  2. Sep 13, 2020 at 4:21 PM
    #122
    Nutriaitch

    #122
    Nutriaitch [OP] Well-Known Member

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    so i’m about to add all my seasonings.

    use similar list from the stew, except leave out the Italian and Greek seasonings.
    Amounts are also different. Just play with it until you get to your liking.
    I would suggest more salt than my stew one though.

    anyway here is where people differ in their cooking of this or a Jambalaya.

    some lower fire, and stir a lot (almost constant) rest of way through.

    others (myself included) lower fire all the way to low and cover it. DO NOT even look at it for 25 minutes.
     
    Nutriaitch, Sep 13, 2020
    #122
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  3. Sep 13, 2020 at 4:26 PM
    #123
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    so, here we geaux:

    add seasonings
    FC2DCE6F-FEF6-4AA0-AA27-E6B54EACC755.jpg

    stir them in to get them good and mixed
    AFD5EBB2-A0C0-4BE5-8053-CCBDC05DB5DA.jpg

    lower fire to lowest possible setting
    A982CC94-5D1B-485F-B5A8-16A0479DBA63.jpg

    cover and completely ignore/forget about for 25 minutes.
    after 25 we’ll check water content.
    after a good stir, it should be moist and soft, but not liquidy.
    if still very watery, cover and
    let cook a little longer (how long depends on water, just check until it’s right).
     
    Nutriaitch, Sep 13, 2020
    #123
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  4. Sep 13, 2020 at 4:49 PM
    #124
    Gen2Tacoma

    #124
    Gen2Tacoma A Question Asked is an Answer Learned!

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    STFU! Sorry couldn't help myself!
     
    Gen2Tacoma, Sep 13, 2020
    #124
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  5. Sep 13, 2020 at 4:51 PM
    #125
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    done!

    B533BD01-8723-402F-9BA5-967CD1A85927.jpg
     
    Nutriaitch, Sep 13, 2020
    #125
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  6. Sep 13, 2020 at 4:52 PM
    #126
    Bigdaddy4760

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    Bigdaddy4760 Well traveled Older Than Dirt

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    Looks wonderful
     
    Bigdaddy4760, Sep 13, 2020
    #126
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  7. Sep 13, 2020 at 4:53 PM
    #127
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    Thank You!

    I enjoy cooking like this
     
    Nutriaitch, Sep 13, 2020
    #127
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  8. Sep 13, 2020 at 4:54 PM
    #128
    Bigdaddy4760

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    Bigdaddy4760 Well traveled Older Than Dirt

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    I do too
     
    Bigdaddy4760, Sep 13, 2020
    #128
  9. Sep 13, 2020 at 4:56 PM
    #129
    Nutriaitch

    #129
    Nutriaitch [OP] Well-Known Member

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    any requests, drop them in here.

    can’t promise i’ve ever done it but i’m willing to try
     
    Nutriaitch, Sep 13, 2020
    #129
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  10. Sep 13, 2020 at 5:00 PM
    #130
    Bigdaddy4760

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    Bigdaddy4760 Well traveled Older Than Dirt

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    Have ya done a deer sauce piquante yet.
     
    Bigdaddy4760, Sep 13, 2020
    #130
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  11. Sep 13, 2020 at 5:13 PM
    #131
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    no i haven’t.
    i’ve done a redfish one though.

    let me see if i can get my hands on some deer meat and make this happen somehow.
     
    Nutriaitch, Sep 13, 2020
    #131
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  12. Sep 13, 2020 at 5:14 PM
    #132
    FastEddy59

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    FastEddy59 TTC #0061

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    Been quite a spell since I had ‘em but Oysters Bienville were powerful good. Sorry, lost the recipe years ago.
     
    FastEddy59, Sep 13, 2020
    #132
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  13. Sep 13, 2020 at 5:14 PM
    #133
    Bigdaddy4760

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    Reds and catfish are great also. But try some deer sometime
     
    Bigdaddy4760, Sep 13, 2020
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  14. Sep 16, 2020 at 6:58 AM
    #134
    Kanyon71

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    Kanyon71 Well-Known Member

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    You do a crawfish etouffee?
     
    Kanyon71, Sep 16, 2020
    #134
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  15. Sep 19, 2020 at 7:17 AM
    #135
    Martyinco

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    Martyinco Well-Known Member

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    New Orleans was the first place we lived when we moved to America, have gone back many times since pretty much just for the food. Then my father in law moved to Monroe when he got transferred for work so that gave me another opportunity to go there and eat

    [​IMG]
     
    Martyinco, Sep 19, 2020
    #135
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  16. Sep 19, 2020 at 4:50 PM
    #136
    GrebTacoma

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    GrebTacoma Active Member

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    Second time I've made it following your guidance. My wife and I like it. BTW, I am a fan of the fungi and think they go well in this. Thanks!IMG_20200919_180330175.jpg
     
    GrebTacoma, Sep 19, 2020
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  17. Sep 20, 2020 at 4:15 PM
    #137
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    anyone want to take a guess?

    F70709FA-410A-4CB1-B5A7-7ADB426672D0.jpg
     
    Nutriaitch, Sep 20, 2020
    #137
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  18. Sep 20, 2020 at 6:44 PM
    #138
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    time’s up

    7B4DADEB-897E-4263-B69D-117C55912C4F.jpg
     
    Nutriaitch, Sep 20, 2020
    #138
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  19. Sep 21, 2020 at 10:38 PM
    #139
    wilcam47

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    wilcam47 Keep on keeping on!

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    Looks good
     
    wilcam47, Sep 21, 2020
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  20. Oct 29, 2020 at 6:10 PM
    #140
    Nutriaitch

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    Nutriaitch [OP] Well-Known Member

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    Generator running.
    Gumbo simmering.

    took an ass whipping yesterday, but i still love Louisiana

    701F0F9E-2ECE-4328-A38C-8C3168F2BE33.jpg
     
    Nutriaitch, Oct 29, 2020
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