Posts tagged "Cajun"

Cajun Cooking #2 The Gumbo

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

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Posted by admin - January 26, 2015 at 7:03 am

Categories: Louisiana Cooking   Tags: , , , , , ,

Dry Wood (1973)

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

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Posted by admin - January 14, 2015 at 2:25 am

Categories: Louisiana Cooking   Tags: , , , , , , ,

Hot Pepper (1973)

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

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Posted by admin - January 7, 2015 at 12:02 am

Categories: Louisiana Cooking   Tags: , , , , , , , ,

Are Alligators still protected species in the US?

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.

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Posted by admin - December 26, 2014 at 7:38 pm

Categories: Louisiana Cooking   Tags: , , , , , ,

Reverse sear eye of the round p2

Google it boy

Duration : 0:5:25

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Posted by admin - December 19, 2014 at 6:02 pm

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Travel to New Orleans

You know about Mardi Gras, the French Quarter and Bourbon Street, but there’s so much more to learn. Find out more about life with http://www.WatchMojo.com in the Big Easy: New Orleans.

Duration : 0:1:1

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Posted by admin - December 4, 2014 at 9:39 am

Categories: Louisiana Travel   Tags: , , , , , , , , , , , , , , , , , , , , , , ,

Why is Texas culture so much lamer than Louisiana culture?

Lousiana culture does seem much more diverse. There are many cajuns still living in a subsistence economy based on hunting, fishing, and gardening. The cajun and creole cuisine is rarely found elsewhere, at least not in high quality. The above-ground cemeteries adds a touch of mystique along with the voodoo history. Louisiana’s dark past as a slave-port and holding place for incoming slaves is a curious look at a gut-wrenching period of U.S. history. People from Lousiana seem to have learned a way to cook any part of any animal and make it a delicacy. Whether it’s soft-shell crabs, or sucking the head out of a crawdad, or turtle soup, they don’t miss much. The French, Carribean, and African influence on dialect and cuisine can’t be missed. The greatest Creole restaurants in the world are in New Orleans, IMHO. Commander’s Palace, Brennans, Arnauds, K-Paul’s, Antoine’s, just to name a few of my favorites. And Jackson Square with it’s Cafe du Monde’s beignets and chickory coffee are an interesting experience.

Texas was largely populated by Czechs, Poles, and Germans. They seemed to assimilate into a homogenized Texan culture much more completely. The main cultural interest in Texas now seems Hispanic. Tex-Mex food and BBQ seems to be the bulk of the Texan cuisine. The best steaks are still in Kansas City. I love visiting Texas to be sure. They are a proud and patriotic people. But their cutural heritage is not so rich and diverse as it is in Louisiana. Texas is wealthier, more modern, with more malls, high-rises, extravagant modern hotels, etc. While New Orleans has more boutique hotels with very attentive staff that take great pride in using your name at every encounter. Louisiana, on the other hand, even before Katrina, was a city largely forgotten when it comes to building standards, and remaining eyesores of buildings that plainly need serious structural improvements for safety and many half-demolished buidings.

Each state has its plusses and minuses, but Lousiana culture remains richer and more diverse in my opinion.

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Posted by admin - November 2, 2014 at 8:41 pm

Categories: Louisiana Culture   Tags: , , , , , , , , , , , , , ,

BBQ wings & drunken chicken

Tips how too

Duration : 0:10:48

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Posted by admin - October 31, 2014 at 7:59 pm

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I need to travel 750 miles south southwest, how many miles is that from portland maine ?

i need to meet someone half way.what is 750 miles from portland maine traveling to louisiana

A good place to stop would be Harrisonburg, Virginia. From there you could visit some quite historic sites such as New Market, Thomas Jefferson’s home in Monticello and James Monroe’s home. This entire area is full of history and Harrisonburg is full of Quality motels along I-81. Using Harrisonburg is only 653 miles, you could continue on down to the North Carolina area, but my stop would be Harrisonburg

Good luck on you trip.

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Posted by admin - October 23, 2014 at 4:01 pm

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Cooking Purple Hull Peas – September 2010 — Growing a vegetable garden

A simple and easy way to cook your purple hull peas. Probably as many ways to cook em as there are varieties, this is just one. Visit The Bayou Gardener in Avoyelles Parish Louisiana – Cajun Country at http://www.thebayougardener.com

Duration : 0:8:27

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Posted by admin - October 16, 2014 at 12:59 pm

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