Louisiana Cooking

Getting in a "late in the season" crawfish boil today. So good.

 

Best Gumbo Recipe for Beginners
This guy is one of my favorite chefs, Isaac Toups. I got to meet him at his restaurant in New Orleans. He's from Rayne, LA, where I lived for a few years. How To: Make Chicken and Sausage Gumbo with Isaac Toups
All of you Cajun cooking gate keepers and trolls will have a lot to say about it .... " hE DOeSn'T bR0wN tHe ChiCkeN and sSaUsAgE... WHY jAlePeNOS... NO FiLeT?!? " It's a BEGINNER recipe. Do us all a favor and keep it to yourself. No one gives a good goSH damn. Foreal. I'm tired of the damn greasy overgrown man child keyboard activists injecting their intentionally disagreeable opinions into every thread.

Anyway, God Bless and here's a picture of me with Chef Toups!

Edit: corrected spelling of Rayne, LA. I failed to mention that I was also educated in the Louisiana public school system.

 

Well said Troy. Just get in the kitchen & start cookn.

 

As a Cajun cookin beginner, I appreciate this.

Thanks for lookin out Troy!

 

looks like a good gumbo in my eyes. i never had jalapeño in a gumbo before, but id try it.

 

Yeah, man. I like the extra kick.

 

You got it, bruh. Funny story, I worked with the son of one the swamp people. He was a nut. Knocked up a local girl while on a job in Puerto Rico, who he brought home to Louisiana. His then current wife took a cast iron pan to his head. I don't know if the welp ever went down. I'd carpool with him in and out of the plant we were building in south Texas. This dude would crush a Viagra every day leaving the plant.

 

Smoked a chicken and made a rice dressing.

Dressing recipe below - my great grandmothers recipe, transcribed by hand by my Mimi from Delcambre.

For the chicken - Soaked in brine for 2 hours, injected before and during. Butter under skin, and stuff with onion and fresh thyme.

Smoked for 3 hours at 225 and about 35 minutes at 350.

Most flavorful and juicy chicken I’ve ever eaten. 3 out of 10 difficulty, 10 out of 10 flavor (relative to chicken).

 

Been waiting 21 freaking years for tonight.

been doing anything and everything i can think of to kill time.

boiled seafood, drank beer, watered grass, designed a logo for a podcast.
and it’s still only a quarter to 5.

 

Go Tigers!!!!

 

is it a podcast by you?

 

Made with home stock that simmered for 6 hours Friday. Used some chicken, half Savoie’s andouille, and half kielbasa I smoked on my Traeger. Simmered the gumbo for 6 hours. Ca c’est bon

 

How old is that Magna-Lite pot? It's awesome to get those passed down thru the family.

Or maybe a Wagner pot

 

Yep it’s a classic Magnalite. Family heirloom

 

Made a gumbo yesterday but completely failed at making a big enough pot to get through this hurricane coming this week. That little cool front made us do it!

 

Y’all be safe down there! My family is all in Louisiana.

 

It keeps creeping Eastward. We're prepped, but hopefully nothing too bad happens. We've gotten use to power outages. Got a Honda generator to keep the fridges & freezers going. Add a few fans & we're good.

Although whole house generators are getting more popular around here.

 

Keeping track of local stations this morning. Of course, good ole KATC chief meteorologist Rob Perillo made it out to be a doozy yesterday, but it didn't intensify overnight as planned. Hopefully it stays that way.

 

will do, are they in the path? looks like we'll be on the west side of it so we'll be alright...i hope anyway

started the generator sunday to make sure and topped up the tank this morning. should be good as long as no trees fall. y'all stay safe. where you from if you dont mind saying. i'm in lafayette area

 

Metairie. At least y'all are on the "good" side. Stay safe over there