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  2. Rice and gravy - Wikipedia

    en.wikipedia.org/wiki/Rice_and_gravy

    Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s [1] and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts of meat become tender. [2]

  3. Seasoning (cookware) - Wikipedia

    en.wikipedia.org/wiki/Seasoning_(cookware)

    Polishing most of it off so that barely any remains or alternatively use a seasoning paste; Heat the cookware to just below or just above the smoke point to generate a layer of seasoning. [15] [16] [17] The precise details of the seasoning process differ from one source to another, and there is much disagreement regarding the correct oil to use.

  4. Dirty rice - Wikipedia

    en.wikipedia.org/wiki/Dirty_rice

    A pork chop served atop dirty rice. Dirty rice is a traditional Louisiana Creole dish made from white rice which gets a "dirty" color from being cooked with small pieces of pork, beef or chicken, green bell pepper, celery, and onion, [1] and spiced with cayenne and black pepper. [2] Parsley and chopped green onions are common garnishes.

  5. Eggplant Dirty Rice Recipe - AOL

    www.aol.com/food/recipes/eggplant-dirty-rice

    Preheat the oven to 350°. In a large, deep casserole, heat the oil until shimmering. Add the celery, bell peppers and onion and season with salt.

  6. How to Season Your Cast-Iron Pan So That It Lasts Forever - AOL

    www.aol.com/lifestyle/season-cast-iron-pan-lasts...

    Luckily, seasoning cast-iron cookware is incredibly easy, says Ross. He walked us through the process, step by step. How to Season a Cast-Iron Pan. 1. Preheat your oven to 350 degrees. 2. Make ...

  7. Holy trinity (cooking) - Wikipedia

    en.wikipedia.org/wiki/Holy_trinity_(cooking)

    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.

  8. Louisiana Creole cuisine - Wikipedia

    en.wikipedia.org/wiki/Louisiana_Creole_cuisine

    With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region and grew wild in some areas. Rice became the predominant starch in the diet, as it was easy to grow, store and prepare. The oldest rice mill in operation in the United States, the Conrad Rice Mill, is located in New Iberia. Recently, LSU ...

  9. Popeyes brings back popular Cajun rice for a limited time ...

    www.aol.com/news/popeyes-brings-back-popular...

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