May 15, 2013 | RECIPES, Uncategorized
2 ducks (if you’re from Louisiana, freshly shot!) 1-1/2 cups chopped onion 1-1/2 cups chopped celery 1-1/2 cups chopped green bell pepper 6 cloves garlic, minced 2 bay leaves 1 jar of light Roux 2 lbs sliced okra 1 lb. peeled and deveined shrimp 1 lb. deer (or...
May 13, 2013 | ABC's of Cajun Cooking, Cajun Cuisine, Cajun Culture, Cooking crawfish
Gumbo is a dish that originated in Southern Louisiana during the 18th century. Cajun Gumbo typically begins with a roux of flour and some type of fat (butter, oil, lard). The color and underlying falvor of gumbo come from this roux, which is loving stired continuously...
Apr 26, 2013 | ABC's of Cajun Cooking, Cajun Cuisine, Cajun Culture
Flé powder, (or Gumbo filé powder) is a necessity for cooking authentic Cajun cuisine. It is also essential in Creole cooking. Made from the powdered leaves of the sassafras tree, Filé has a cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. Filé...
