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    The Creole & Cajun Recipe Page


    Source of Recipe


    internet

    Recipe Introduction


    Their home page is copy/pasted below so you can decide if you're interested.. Has searchable recipe database, good info on basics of ingredients and cooking, etc.. Written with humor and knowledge -- worth checking out..

    Recipe Link: http://www.gumbopages.com/recipe-page.html

    List of Ingredients







    updated on
    Jul 2, 2002  
    what's new?
    recipes - table of contents
    the gumbo pages
    who, me?
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    This page is dedicated
    to the memory of
    Jamie Shannon
    (1961-2001)
    Executive Chef,
    Commander's Palace


    Search this site:
    Enter the name of a dish or an ingredient.



    by Chuck Taggart,

    Native New Orleanian,
    former Culinary Arts student at UCLA Extension and
    Damn good cook (albeit a modest one)
    email chuck



    "New Orleans food is as delicious as the less criminal forms of sin."
    -- Mark Twain, 1884
    Bienvenue à vous-autres! Welcome to the Creole and Cajun Recipe Page! Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics -- stocks, sauces, seasonings, and the like -- as well as a few tastes of many other regional and world cuisines.
    Beware, all ye who enter here -- Louisiana (and especially New Orleans) has, in my not-so-humble opinion, the best cuisine in the world. However, it isn't always what you'd call healthy ("It ain't da seafood dat makes ya fat ... it's da batta!"), and some of the dishes are probably not for people obsessed with watching their intake of fat. But dawlin' ... talk about good!
    However, several of the dishes within these pages are indeed pretty good for you, and with some creative substitutions you can make them much more healthy. Use your imagination, but don't declare war on butter and cream; just enjoy them occasionlly, and in moderation.
    Before you ask the inevitable question, "What's the difference between Creole and Cajun?" ... find the answer and more by reading this introduction to the joys of Cajun and Creole cuisine by food writer Malcolm Hébert. One of our finest chefs, Chef John Folse, also writes about the history and evolution of Creole and Cajun cuisine. You may also wish to read my take on the infamous, so-called Cajun food craze of the mid-1980s.  


    Before you begin

    Know Your Ingredients.  Creole and Cajun cooking uses certain specific ingredients and techniques with which you might want to familiarize yourself. Find out what they are here -- how to make them, where to get them, or how to substitute for them.
    Mail-order Sources.  If you're living outside Louisiana, you might need to know where to get some of your ingredients -- here are a few places who can get you what you need.
    Metric and Celsius Measurements and Temperature Equivalents! Okay, for all you non-Americans, we finally added this. Yeah, I know, it's about time ...
    Use the Search Engine.  Before you write to me and ask me if I have a recipe for this or that, please just use the yellow search box at the top of this page or the above link to look for it yourself on this site. If it doesn't come up in the search, then I don't have it. Thanks for helping.
    Last, but not least ... consider a donation.  If you found a recipe you liked and made an amazing meal for your family and friends, if you got some good restaurant recommendations, or if you just enjoyed my writing, consider clicking on the box on the right and making a small donation to keep the Gumbo Pages' server bills paid up. Or if you're rich and wanna send me $1000, that's okay too. :-) Every little bit is appreciated!


    ------------------------------------------------------------------------

    The Creole and Cajun Recipe Page -- Table of Contents

    The Basics
    Begin here -- in this section you'll find Creole seasoning blend, homemade stocks (you must do this!), and the essential New Orleans dishes:
    Gumbo, Jambalaya, Red Beans 'n Rice, and Shrimp Creole

    Stocks
    I re-emphasize ... good stock is the key to great dishes. Make your own. Forget cans and bouillion (ugh). Sauces
    The Mother Sauces, some popular Louisiana sauces, and more.
    Sausages and seasoning meats
    Andouille, tasso, chaurice, Creole hot sausage and more.

    Appetizers and salads
    Some of New Orleans' most famous dishes are starters.
    Gumbos, soups and bisques
    "Soup" is the understatement of the century.
    Seafood dishes
    Why we're famous for our seafood.

    Poultry dishes
    And you thought chicken was boring. Not the way we make it. From elegant haute Creole to rustic one-pot dishes.
    Meat and Game dishes
    From the simple to the decadent.
    Vegetables, Side Dishes and Vegetarian Dishes
    Gotta eat your veggies. And your dirty rice too! Plus a new and growing section for our vegetarian friends.

    Sandwiches
    New Orleans' quintessential sandwiches, from po-boys to muffulettas and beyond.
    NEW! Muffuletta olive salad recipe!
    Breads and Breakfast
    Breakfast and brunch in New Orleans ... mmmmmm. It's a wonderful and delicious local tradition back home ... start one yourself where you live.
    Dessert!
    Listen to me. Do not think about calories or fat ... just eat it!

    Beverages and Cocktails
    Have some cocktails before dinner (especialy a Sazerac, New Orleans' finest), then learn the proper way to make iced tea, and finish your meal with the best coffee in the world. Pickles
    You'll want those pickled onions for your red beans, and those pickled okra spears for your Bloody Marys.
    Condiments
    The rest, from condiments to salsas to preserves

    A Culinary World Tour
    Recipes from many world and regional cuisines.
    Culinary Resources on the Web
    Lots of interesting food- and drink-related sites.
    Louisiana Chefs, Restaurants and Cooking Schools on the Web
    Links to heroes, role models, teachers and future colleagues.

    The Gumbo Pages' Guest Book
    Please in and say hey! Let us know where you're from, too.

    The Gumbo Pages' Bookshop
    Chuck's recommended cookbooks -- Creole, Cajun and beyond. Available for purchase here, in conjunction with Amazon.com Books.

    Festival Tours International's New Orleans Jazzfest & Cajun Country Tour
    Experience New Orleans and Acadiana like a native with this terrific tour (where you won't feel like you're on a tour). Hear music at two great festivals, eat lots of fantastic Creole and Cajun food, dance it all off, and attend the party of the year at a private crawfish boil chez Savoy in Eunice, Louisiana ... more fun than humans should be allowed to have! It's all happening April 28 - May 7, 2000, so check it out!   I did, and had a blast.

    Plus a special bonus ...
    "The Crawfish-Sea Urchin Tale"
    Where one day in 1985 Louisianian and Japanese culinary traditions crashed head-on, and there were no survivors. Now fully illustrated with photos!

    "Uncle Manny's Flanny Steak Vegetables"
    A "recipe"/short story by William McKenzie Neal.

    ------------------------------------------------------------------------

    The Creole and Cajun Recipe page is a subset of The Gumbo Pages, a massive and wonderful musical, cultural and culinary World Wide Web site concentrating on New Orleans, southern Louisiana, Acadiana ("Cajun country"), roots music and the wide world of non-commercial radio. Check it out!

    This Web site is a work-in-progress (aren't they all?), and I welcome contributions. Also, if you cooked something that you learned from here, particularly my own recipes, I'd like to hear about it!

    Special thanks to contributors Sim Aberson, Arne Adolfsen, Bob Beer, Greg Beron, Ed Branley, Georges Collinet, Chef John Eddy, Nick Fitch, Chef John Folse, George Gerhold, Vasily Gladkikh, Mrs. Zenaida Gladkikh, Rich Hawkins, Christopher Hébert, Malcolm Hébert, Mrs. Dot Luquet, Susan Martinez, Peter Ostroushko, Louis Poché, Don Reid, Marc Savoy, Sarah Savoy, Mrs. Pat Taggart, Maurice Tate and Mrs. Nettie Zeringue. Recipe page logo by Sean Burke.
     


    In memoriam: Chef John Neal of Peristyle Restaurant, New Orleans, Chef Tom Cowman of Upperline Restaurant, New Orleans, and sommelier Howard Arthur Faye, Los Angeles, who passed away in 1995; Chef Pierre Franey, who passed in 1996; Chef Gary Holleman, who left us in 1997; and Chef Patrick Clark of Tavern on the Green, who passed in 1998.
     


    This site was (mostly) written, edited and designed by, and is maintained by
    Chuck Taggart   (email)
     
     

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    "STORE HOURS: OPEN most days about 9 or 10, occasionally as early as 7. But SOMEDAYS as late as 12 or 1. WE CLOSE about 5:30 or 6, occasionally about 4 or 5, but sometimes as late as 11 or 12. SOMEDAYS or afternoons we aren't here at all, and lately I've been here just about all the time, except when I'm someplace else. -- Bobby D."

    -- Sign outside Daigle's neighborhood grocery store, New Orleans

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