Louisiana Cooking

Yeah they’re in Lafayette, so on the east side of the eye, last I checked

 

ahh yea its heading straight to you! stay safe man

Lafayette will be west side of the eye if it stays on this track

 

@mtip how'd yall make out? we got lucky and barely had any rain or wind. very mild storm in our neck of the woods

 

@99TacoDriver

They just kept moving Francine to the East on damn near every update. We were lucky & never lost power, although we were ready to. We're relatively on high ground for our area. This house has been here since the early '60s & has never taken in water. Go a few blocks in any direction & more people are putting out their wet carpets. Just about everyone in the area has power again.

The track that the storm took was something else. Right as it was getting past NOLA, it took a hard right for a ways, and then turned back North. Gave us a little "extra" wind & rain.


Glad y'all made it thru

 

Agree That was a very odd track. So unpredictable.

 

Gumbo tonight
And the rest of the week

 

Tell me it's Monday, without telling me it's Monday.

 

Crawfish season has started. This is our 2nd boil we got to go to. Hoping to be boiling some ourselves soon.

 

Guess all that snow didn't mess up the season like everyone was afraid of

 

Just delayed it. We had a horrible season last year due to the previous Summer. They're still small to medium size right now, but they'll get bigger soon.

 

I gotta me some up here in Raleigh - Found a little seafood shop that gets live from down near Houma.... 15$ a pound though.

 

Dang, I miss Louisiana cooking.

 

Did a boil today. Gettn near the end of the season, but they were good size & not hard shell yet.

 

Yum!!!!

 

I need another trip to the French Quarter.

The cajun jambalaya I had at the Original French Market Restaurant Inn was phenomenal (and I've been told that's not even the best cajun jambalaya in town).



If someone has a great recipe, please drop it so I can make some at home.

 

i like my jambalaya without any tomatoes, but tomato is commonly used in it.

the most important part of cooking jambalaya it to brown your sausage and tasso really well, thats where a lot of the flavor comes from.


to break it down
-brown sausage & tasso > remove from pot after browned
-add seasoned chicken thighs/pork and brown that ( i dont always use pork) > remove from pot after browned
-add onion/bell/garlic to pot and cook untill tender (season lightly with favorite seasoning)
-add meat back to pot
-add chicken stock to cover meat
-bring to boil
-add rice and mix in
-lower heat to just below medium heat and cover pot and let rice cook for 15 minutes (dont open the lid during this time)
-after 15 minutes open pot and stir and see if it needs more chicken stock


https://www.youtube.com/watch?v=U03IUC9lCHc

 

Stuffed Bell Peppers tonight.




And done

 

Those look tasty
man i wish i had my granmaw's recipe for stuffed bell peppers, they were tasty too

 

I had some pepperjack boudin balls a few years ago down in Baton Rouge.........still dreaming about them. lol