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www.chefpaul.com. Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, [1] was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. [2] He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run ...
Stir the Pot: The History of Cajun Cuisine, p. 135 Gumbo is a heavily seasoned stew that combines several varieties of meat or seafood with a sauce or gravy. Any combination of meat or seafood can be used. Meat-based gumbo may consist of chicken, duck, squirrel, or rabbit, with oysters occasionally added. Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille ...
Culinary use. Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [ 1 ] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.
In a large enameled cast-iron casserole, whisk the flour with 1/2 cup of oil until smooth. Cook the roux over moderately low heat, whisking often, until deep brown, about 1 hour and 15 minutes.
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To my delight, he agreed to share his gumbo recipe, made with slow-cooked chicken and savory andouille sausage. The gumbo I ordered on a recent visit to Gris-Gris. (Photo: Terri Peters)
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
v. t. e. Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1][2] as well as influences from the general cuisine of the Southern United States.