Probably the most popular Cajun dish is the Gumbo. Just about anything can be used to make a gumbo from chicken to wild game to seafood. This one was cooked on a wood stove. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at http://www.thebayougardener.com
Duration : 0:9:50
Bordered by Texas to the west and Cajun Country to the east, southwestern Louisiana has developed its own brand of cooking. Rustic, spicy, and stick-to-your-ribs might best describe the food of this marshland. Dominating menus are fried and boiled seafood, pork stew, catfish courtbouillon, rice dressing, shrimp and okra gumbo, jambalaya, wild game, and lots and lots of rice. This trail zigzags across the southwestern corner of the state, sometimes known as the Louisiana Outback, stopping at a variety of crawfish houses, oyster bars, cafes, and grocery stores.
Duration : 0:2:30
Categories: Louisiana Cooking Tags: Bayou bounty, Captial Cuisine, Creole Fusion, Delta Delights, jamie wax, john besh, Louisiana, New Orleans, Prairie Home Cooking, Red River Riches, Seafood Sensation
Treat yourself to the fabulous flavor of long-simmered short ribs with barbecue sauce. Chef Paul Miller shows you how to get long-simmered results in an amazing 45 minutes with the help of a pressure cooker.
This recipe is available at:
Paul Miller is Executive Chef of K-Paul’s Louisiana Kitchen in New Orleans’ historic French Quarter. A native of Opelousas, Louisiana, he hails from the same hometown as Chef Paul Prudhomme. He met Chef Paul during his tenure with Brennan’s in Atlanta Georgia, transferred to Commander’s Palace in New Orleans in 1977, and in 1981 joined the staff of K-Paul’s Louisiana Kitchen. In addition to his many responsibilities at K-Paul’s, Paul Miller works closely with Chef Paul Prudhomme as a consultant for food manufacturers exploring new innovations in the culinary arena.
Duration : 0:10:11
I need something that will fill up my husband and I am tired of cooking the same old stuff like Rice and gravy and meat. We live in Southern Louisiana so he like heavy food but I want to try something new. Can you give me some ideas????
My mom used to make Shepherd’s Pie for supper. It’s relatively simple and tends to go over well with men.
In a 9 x 13 pan, place a layer of browned hamburger in the bottom. Follow that with a can or two of cream of mushroom soup. Then, layer a vegetable (like corn or green beans), and finally top off with mashed potatotes. It may sound crazy, but it is delicious
Categories: Louisiana Cooking Tags:
Dry Wood features the music of “Bois Sec” (Dry Wood) Ardoin, his sons and Canray Fontenot. Theirs is an older, rural style of Cajun music, which, in the film, weaves together incidents in the lives of the Fontenot and Ardoin Families.
Duration : 0:3:56
The great French accordionist, Clifton Chenier, mixes rock and blues with his unique version of Zydeco music, a pulsating combination of Cajun French with African undertones. The film winds his music through the bayous and byways of the countryside.
Duration : 0:4:29
Jamie Oliver (famous British chef) is cooking Alligator in Louisiana – are they still protected in other parts of the US?
No, the American Alligator is now in the "least concern" category of animal conservation.
A combined effort by the United States Fish and Wildlife Service, state wildlife agencies in the South, and the creation of large, commercial alligator farms saved these unique animals. The Endangered Species Act outlawed alligator hunting, allowing the species to rebound in numbers in many areas where it had been depleted. As the alligator began to make a comeback, states established alligator population monitoring programs and used this information to ensure alligator numbers continued to increase. In 1987, the Fish and Wildlife Service pronounced the American alligator fully recovered and consequently removed the animal from the list of endangered species. The Fish and Wildlife Service still regulates the legal trade in alligator skins and products made from them.
Categories: Louisiana Cooking Tags: BBQ, beef, bp, Cajun, cooking, eye, grilled, grilling, jb, louana, Louisiana, mama, of, oil, potatoes, reverse, roast, round, sear, slap, smothered, Southern, spill, style, The, ya
Watch as Jordan, a 4-H’er from Louisiana, shows you how to make a solar oven from a Pringles can. You can cook anywhere with this great oven, all you need is the sun! Check out more great videos and online games on the Louisiana 4-H Kids Clubhouse website at www.louisiana4h.org/kids.
Duration : 0:1:42
I have never cooked a turkey and would like to make a traditional Thanksgiving meal this year. I am from Louisiana so I would appreciate tips on how to make a southern/cajun style gravy as well. Thanks!
go to emeril lagassi’s website
Categories: Louisiana Cooking Tags: