Search results
Results From The WOW.Com Content Network
The recipe is broken up into three smaller recipes: the Cajun spice, the Cajun rice and the chicken gumbo. The Cajun spice can even be made in advance and stored for later use. I started by making ...
Baked Chicken, Broccoli, and Rice. This classic casserole recipe is dump-and-bake, meaning there's only two steps to the entire thing. You just mix cream of broccoli soup, rice, water, and ...
Cajun holy trinity. The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé ...
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)
Wilson wrote seven Cajun cookbooks and two books of Cajun stories. He hosted several cooking shows on Louisiana Public Broadcasting (LPB) during the 1980s and 1990s including “Louisiana Cookin’,” which was distributed nationally on Public Broadcasting Services ( PBS ) and at least one in 1975, for Mississippi Educational Television ( ETV ...
Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, [1] and vegetables mixed with rice and spices.