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
Categories: Louisiana Cooking Tags:
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
Duration : 0:2:17
Categories: Louisiana Cooking Tags: boil, cob, cocina, cook, Cooked, cooking, corn, cucina, cuisine, cuisson, eco-friendly, energy, experiment, food, free, green, hot, how, Howto, kitchen, la, Louisiana, Louisiana-Style, mini, ON, Our, oven, potato, potatoes, project, sausage, science, shrimp, Smallest, smoked, solaire, solar, solare, states, sun, suncooking, SunshineCooking, TEST, The, to, united
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
Categories: Louisiana Cooking Tags: Bait to the Plate, cajun cooking, Cajun Recipes, cooking, Creole Cooking, creole recipes, fishing, Louisiana Cooking, louisiana food, Louisiana recipes, recipes, speckled trout, stuffed trout
Some cool Louisiana Cooking images:
Image by Adam Melancon
Image by Adam Melancon
Flickr Explore Apr 3, 2008 #296
In this video, Betty describes how to make delicious Peppery Jambalaya. If you like spicy rice and smoked sausage, you will love this!
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
Categories: Louisiana Cooking Tags: beef, Betty, Betty's, bettyskitchen, Black, boil-in-bag, broth, celery, cooking, dinner, dish, entertain, entertaining, entree, garlic, ground, ham, home, homemade, homestyle, instant, Jambalaya, jumpin, kitchen, Louisiana, lunch, Mississippi, onion, pepper, peppery, Recipe, red, rice, sausage, side, smoked, Southern, style
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
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.
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.
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