Welcome to the food of Louisiana thread! There is just SOOO much to talk about I don't even know where to begin. So I guess... I'll go with the one dish everyone thinks of when they think of Louisiana...and that's GUMBO!


My favorite is a Chicken and Sausage Gumbo made by my family.  Before I continue on, there are some keywords I think I should cover.

Roux - A roux (Pronounced "roo") is a mix of equal parts fat and flour (by weight) and used for thickening sauces and soups. The base of many Louisianian dishes are a good roux.  Basically the roux is made by stirring the flour into the melted fat (often butter), and then cooking it until it browns. The key to cooking it is on a low heat and stirring constantly. Be prepared, you will be at the stove for possibly 20-30 minutes stirring.  

This link has good tips for making a roux: [You must be registered and logged in to see this link.]

Now I will say many people will claim its not a good gumbo unless the roux is dark, but I beg to differ. My family has always done a lighter/medium roux for their gumbos and they have always come out delicious to me. It all really just depends on your tastes and possibly what your family (if you are from here) has done traditionally. Sometimes if a dark roux isn't done right it will come out more burnt tasting than anything and that will RUIN a gumbo.

The Holy Trinity - aka onion, celery, and bell pepper as a flavor base.

File - ground sassafras roots, often used to season a gumbo (you can buy Gumbo File at the stores around here)

Cajun Seasoning - refers to any seasoning blend of cayenne pepper, black pepper, garlic, salt, and other spices. Brands most often bought and known: Tony Chachere's, Zatarain's, LOUISIANA cajun seasoning, and around here, Slap Ya Mama. If you can't find Cajun Seasoning in your spice isle then you can buy it online (along with other Cajunand Creole foods) at the Cajun Grocer: [You must be registered and logged in to see this link.]

Andouille - a type of smoked sausage made using pork.  LaPlace, Louisiana is nicknamed "The Andouille Capital of the World" and is near where my parents are from.  We have often gotten our andouille sausage from Laplace.

Quote :

Chicken and Andouille Gumbo

Ok and now to start.  This is a Chicken and Andouille Gumbo Recipe given to me by my parents. This is essentially the recipe they follow (they got it out a local chefs cookbook and i dont remember whose it is.)



Ingredients:
1 lb. stewing chicken (you can use a whole or whole cup up chicken. IT HAS TO HAVE BONES THOUGH. IMPORTANT. Bones give flavor. )
1 lb. andouille sausage, sliced into 1/4" in. slices (if you can't find, any smoked sausage will do)
6 large white or yellow onions, chopped
1 small bunch green onions, chopped
1 small bell pepper, chopped (heck if you like bell pepper throw in another for fun)
1 tablespoon chopped celery
1 tbsp. finely chopped parsley
1 clove garlic, chopped
salt, black pepper, and red cayenne (or cajun seasoning, or do all that PLUS cajun seasoning xD)
3/4 cup all-purpose floud (for roux)
1 cup cooking oil
6 cups hot water

Directions:
Cut up chicken. Wash and season with salt and pepper.  Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour the remaining oil in the skillet into a large heavy pot (like big soup pot!) for making the roux. Make the roux according to the instructions I posted above. After the roux is made, lower head and add the chopped onions (not the green onions tho), bell pepper, and celery. Cover and simmer until onions are clear and tender, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley, and green onions. You may increase heat until the mixture begins to boil. Now lower the heat to simmer, cover and cook 1 1/4 to 2 hours or until chicken is tender.

This has a lot of liquid (much like a soup) and is served over rice. Make enough rice for 6 people.

This next recipe isn't so much a Louisiana specialty dish, but it is a southern dish through and through and Louisiana also cooks some of the best southern soul food around.  Anyway, I just tried this recipe tonight and it is gooooood.  I bring to you: SHRIMP AND GRITS.

Recipe found here: [You must be registered and logged in to see this link.]

Quote :

Down-Home Comforting Shrimp and Grits
Grits adapted from Zea's Restaurant



Ingredients for Grits:
1 cup thawed frozen corn kernels
2 cups chicken stock
2 cups half and half
1 cup of yellow cornmeal (Grits)
2 tbs. butter
3/4 shredded colby-jack cheese

Ingredients for Shrimp:
2 slices of bacon
2 tbsp. butter
1 diced shallot
2 sliced green onions
1 lbs. medium shrimp (peeled and deveined)
1 tbs. cajun seasoning
1/3 cup heavy cream


1.   Cook two slices of bacon in a large skillet, crumble and set aside. Remove all but 1 tbs. of the bacon fat from the pan. Turn the heat to med-high and add 1 cup thawed frozen corn kernels. Cook until the liquid cooks off and the kernels begin to toast and turn golden. This will take about 8 minutes...give it a stir about halfway through so it can brown on all sides.

2.    Add 2 cups chicken stock and 2 cups half and half to a large saucepan over med-high heat. Bring to a boil and add the roasted corn kernels. Slowly whisk in 1 cup of yellow cornmeal, then reduce heat to med-low. Cook for 10 minutes, giving it a whisk every couple of minutes to keep it from sticking on bottom. When the grits are cooked and thickened, add 2 tbs. softened  butter and 3/4 cup shredded co-jack cheese. Whisk well to completely incorporate the cheese and butter. Set aside while you prepare the shrimp.

3.    Add 2 tbs. butter to a non-stick skillet over med-high heat. Add one diced shallot and two sliced green onions. Cook for 2-3 minutes, until tender. Add 1 lb. medium shrimp and 1 tbs. Cajun seasoning. Stir to combine and sear the shrimp on each side until cooked -- about 3-4 minutes total. Add the reserved bacon and 1/3 cup heavy cream and stir well to combine. Cook for 2-3 minutes, until the sauce has thickened.


4.   To serve, spoon some of the grits into a shallow bowl. Top with a generous serving of the shrimp and sprinkle with more chopped green onion. You should get at least four servings, with plenty of grits leftover for breakfast the next morning.

I will post more recipes as the week goes on. If you have any questions or requests for recipes, let me know!

How do you get anywhere in Louisiana?

Well first you make a Roux.

lol yep! XD

For those of us who are well lazy or just busy, there is a brand call Bear Creek, that has a gumbo mix almost ready to go. My sister uses it and some sausage and usually just lets it sit a while in the crock pot or on the stove. it's awesome stuff too!

Oooh! I've tried the bear creek stuff before with other soups, didn't know they had a gumbo. Sounds easy.

New Recipe!!

Small Lady wrote:

This next recipe isn't so much a Louisiana specialty dish, but it is a southern dish through and through and Louisiana also cooks some of the best southern soul food around.  Anyway, I just tried this recipe tonight and it is gooooood.  I bring to you: SHRIMP AND GRITS.

Recipe found here: [You must be registered and logged in to see this link.]

Quote :

Down-Home Comforting Shrimp and Grits
Grits adapted from Zea's Restaurant



Ingredients for Grits:
1 cup thawed frozen corn kernels
2 cups chicken stock
2 cups half and half
1 cup of yellow cornmeal (Grits)
2 tbs. butter
3/4 shredded colby-jack cheese

Ingredients for Shrimp:
2 slices of bacon
2 tbsp. butter
1 diced shallot
2 sliced green onions
1 lbs. medium shrimp (peeled and deveined)
1 tbs. cajun seasoning
1/3 cup heavy cream


1.   Cook two slices of bacon in a large skillet, crumble and set aside. Remove all but 1 tbs. of the bacon fat from the pan. Turn the heat to med-high and add 1 cup thawed frozen corn kernels. Cook until the liquid cooks off and the kernels begin to toast and turn golden. This will take about 8 minutes...give it a stir about halfway through so it can brown on all sides.

2.    Add 2 cups chicken stock and 2 cups half and half to a large saucepan over med-high heat. Bring to a boil and add the roasted corn kernels. Slowly whisk in 1 cup of yellow cornmeal, then reduce heat to med-low. Cook for 10 minutes, giving it a whisk every couple of minutes to keep it from sticking on bottom. When the grits are cooked and thickened, add 2 tbs. softened  butter and 3/4 cup shredded co-jack cheese. Whisk well to completely incorporate the cheese and butter. Set aside while you prepare the shrimp.

3.    Add 2 tbs. butter to a non-stick skillet over med-high heat. Add one diced shallot and two sliced green onions. Cook for 2-3 minutes, until tender. Add 1 lb. medium shrimp and 1 tbs. Cajun seasoning. Stir to combine and sear the shrimp on each side until cooked -- about 3-4 minutes total. Add the reserved bacon and 1/3 cup heavy cream and stir well to combine. Cook for 2-3 minutes, until the sauce has thickened.


4.   To serve, spoon some of the grits into a shallow bowl. Top with a generous serving of the shrimp and sprinkle with more chopped green onion. You should get at least four servings, with plenty of grits leftover for breakfast the next morning.

I will post more recipes as the week goes on. If you have any questions or requests for recipes, let me know!

I'll have to get sister's king cake receipt to put up!