Louisiana Cooking

Did you watch Justin Wilson cook his Louisiana style?

I have been thinking about those old guy cooking shows. Love it!

I loved justin and he would always be showing off for the older ladies in his audience . The food he made was real and tasty .
Now that chere is hot I guarantee

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Posted by admin - July 29, 2014 at 6:15 am

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Jambalaya – A Southern Louisiana Favorite

Here’s a recipe that’s gotten a lot of requests. I hope you enjoy it. Be sure to invite friends over… you’ll have lots to share.

Duration : 0:8:33

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Posted by admin - July 27, 2014 at 5:25 am

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Sun Cooked Louisiana-Style Shrimp Boil

http://sunshinecooking-sunshinecooking.blogspot.com/

Music:
Sunny
by
www.incompetech.com

Duration : 0:2:17

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Posted by admin - July 18, 2014 at 1:46 am

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BAIT TO THE PLATE, EPISODE 1, PART 1

The Top Chefs of New Orleans fish the waters of South Louisiana and then return to their restaurants to cook their catch in the new series “Bait to the Plate”. This episode features Jack Leonardi, Executive Chef/Owner of “Jacques-Imo’s”.

Duration : 0:11:4

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Posted by admin - July 16, 2014 at 12:46 am

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Crawfish!

Some cool Louisiana Cooking images:

Crawfish!


Image by Adam Melancon

Crawfish!


Image by Adam Melancon
Flickr Explore Apr 3, 2008 #296

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Posted by mark - July 8, 2014 at 8:48 pm

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Betty’s Peppery Jumpin’ Jambalaya Recipe

In this video, Betty describes how to make delicious Peppery Jambalaya. If you like spicy rice and smoked sausage, you will love this!

Ingredients:

2 packages of boil-in-bag precooked rice, uncooked
1 pound smoked sausage, cut into 1/4-inch diagonal slices
1 1/3 cups chopped cooked ham
2 stalks celery, chopped
2 cloves garlic, minced
1 medium onion, chopped
14 1/2 oz. can beef broth
1/4 teaspoon black pepper (You may use more, for hotter flavor)
1/4 teaspoon ground red pepper (You may use more, for hotter flavor)

Prepare the rice, according to package directions. Drain, and cover with aluminum foil to keep it warm. While the rice is cooking, combine 1 pound smoked sausage, 1 1/3 cups chopped ham, 2 stalks of chopped celery, 2 cloves of minced garlic, and 1 chopped onion in a large, deep skillet or Dutch oven. Cook over medium to high heat, stirring constantly, until sausage is browned and the vegetables are tender. Now, add 14 1/2 oz. beef broth, 1/4 teaspoon ground black pepper, and 1/4 teaspoon ground red pepper in a large deep skillet or Dutch oven. (You may increase these each to 1/2 teaspoon, but it will be *very* hot!) Bring to a boil. Reduce heat, and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the cooked rice. Serve on a nice serving plate with French bread. Enjoy, y’all!

Duration : 0:7:52

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Posted by admin - June 30, 2014 at 4:40 pm

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Holly Clegg’s Trim and Terrific Kitchen: Crawfish Enchiladas

Holly Clegg and This Week in Louisiana Agriculture’s A.J. Sabine take a Latin dish and give it a crawfish twist, all the while, keeping it Trim and Terrific.

Duration : 0:6:7

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Posted by admin - June 26, 2014 at 3:06 pm

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Where can I get good already cooked craw-fish in Louisiana?

My Dad is coming to see me and he lives in Mississippi so he wanted to bring me some craw-fish but doesn’t know where to get any. He has to pass through Louisiana on the way here. Any ideas on where he can get some?

You can order some crawfish and have it waiting for him through Wagon-Load Power Shopping, an Amazon Affiliate.

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Posted by admin - June 23, 2014 at 1:19 pm

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Can anyone from South Louisiana tell me how to make a gumbo with roux that you buy in a jar?

I am going to attempt to cook a duck, hen, and sausage gumbo for the first time and I’m not really sure how to do it. I’ve been looking for recipes online but all of them include how to make the roux from scratch. I just wanted to use Kary’s Dark Roux. Can anyone tell me how to make the gumbo with the Kary’s roux? Thanks.

All you have to do is put your jar roux in the pan first and start with you ingredients. Usually I make it from scratch, but you can put it in the pan and add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Usually we have beef cubes in ours to add flavor. But to answer your question just start out with it in the pan and heat it and go from there.

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Posted by admin - June 14, 2014 at 9:13 am

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Louisiana Culinary Trails – Prairie Home Cooking

Home to one of the state’s oldest European settlements, central Louisiana serves up dishes that naturally reflect the diverse cultures that settled here. Food is an obsession in this part of the world and the love and attention that go into every dish — from the field to the table — is celebrated with every meal. Focusing on freshness, the mild climate and rich soils allow a wide variety of vegetables to be grown year round and the many bayous and rivers in addition to the close proximity to the Coast make seafood an important ingredient in this cuisine.

Duration : 0:3:11

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Posted by admin - June 12, 2014 at 8:43 am

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