Louisiana Cooking

Sub'd

 

holy smokes! how have i not heard of him?

if you like some Bayou Blues, check out The Josh Garrett band too.

 

or Eric Johansson “Til We Bleed”

 

Pastalaya = jambalya with pasta instead of rice?

 

correct.

and you can use any type of pasta noodle really.

i’ve done it with vermicelli, spaghetti, elbow, bow ties, etc.

 

From Plaquemines Parish, escaped.

Food looks great, I question the mushrooms in there though.

Your beer choices need to examined further as well, baw. Access to things like GitM and Jucifer and you choose Dixie and Abita, shame shame.

 

roughly 40 min in and still got some time to go

 

now this is what i was hoping for.


I get it with the mushrooms.
my family is only one i know that uses them in Chicken Stew.
But don’t knock it till you try it.
Head to Rouses and get you about a dozen or so and slice them yourself.


the Dixie is more nostalgia than anything else.
we used to sneak it out back behind a store as kids.
So when the Benson family brought it back, i just HAD to get some.
And well, i’m a loyal customer now (until they change the name)

 

also, how far down Plaquemines?

 

Understand with the mushrooms, I do weird stuff with seafood gumbo due to the lack of good seafood up here.

Grew up in Buras, moved away back in the early 90s though. So didn’t deal with the Katrina stuff thankfully, had family there though. They all moved up to Belle Chasse after.

 

gotcha.

I did some work outta Venice in West Bay.
only a couple days though on a little satellite platform.

Did a done of work in Lafitte though and we have a location in Belle Chasse

 

getting closer (note: already added the garlic and green onion tops)

 

one poblano pepper
one stalk of celery
2 mini bell pepper (1 red 1 orange more for color and appearance than anything else)





cook until it starts to soften. couple minutes or so tops

 

add the chicken

 

similar to the stew, cook at least 15min, 20 won’t burn it, but i wouldn’t go past that.

you can lower fire and cover stirring occasionally and it will create moisture.

or

you do like i do and keep cover off and stir fairly often since we’ll be adding water in lil bit any way

 

also, before i get to next step.

note: the green onion sausage needs to be boiled for around 10-12 minutes prior to all this ruckus.

the Hillshire Farm smoked stuff my wife likes is technically already cooked, so you don’t have to do anything with it prior.

then slice it to thickness you desire

 

add green onion sausage with about 4-5 minutes to geaux.



add the smoked sausage with about 1 minute or so. just enough time to stir it and mix it good with all this stuff for flavor

 

make sure you stir/mix all this up real good before adding the water

 

add about 6 cups of water




we not quite bringing this to a boil yet, but we want it close before we’ll add the noodles

 

a sixteen ounce box of bow ties is just about perfect amount of noodles:



add them and stir to mix it all up real good






this needs to come to a boil.
not a rolling boil, but not just little bitty onsie-twosie bubbles either