Cajun and Creole Food

BELL PEPPER. ONION, CELERY (are they the same as in Oriental cooking : Chilli, ginger & garlic ?) No, the "trinity" is usually different in each culture. It refers to the 3 most commonly used ingredients in the region. The Cajun trinity is made up of bell pepper, onion, and celery. Some Cajuns add garlic and would then refer to it as the "holy trinity."

Jambalaya is a side dish. Set up a nice etoufffe, or grilled fish. Maybe some bite-sized deep fried alligator. NOT MORE RICE . Shrimp Creole. Or have it after as many good fresh shucked live oysters as your girlfriend thinks you can handle!

K-Paul's Louisiana Kitchen

Both beef and chicken cubes are a great way to add the flavor of beef or chicken broth to your dish without having to make a full pot of broth. They are also a quick and easy option if you only need a small amount of broth for your recipe.

• AustralianBoneBroth

Long grained rice, including Jasmine and Basmati rice, is cooked, unwashed, in a ratio of 2:1, water:rice. Sushi and most other short grained rice is washed first, sometimes drained for up to a half hour, and sometimes soaked. Because of those processes, the rice requires less water, usually equal parts water and rice, or, perhaps a little more.

These instructions are specifically for a rice cooker. Rice cookers detect the temperature of the rice so that when the water almost completely boils off, the automatic cooker turns off. The steamed rice should remain in the cooker covered for at least ten minutes so that the remaining moisture is absorbed.

This food will only last a few days. 3 days in the refrigerator if the food is stored properly. Place in an air tight container for the best results. You can transfer the food to the freezer if longer storage is needed.

You should plan on 1/2 pound per person for a heavy horderve reception or you can just put out one large bowl until they are gone.

If you are looking for a specific microorganism, there are probably a whole host of spoilage organisms that can spoil gumbo. Bacteria and yeasts are probably the front runners.

It is really going to depend on the recipe and how thick you want your broth to be.

One recipe for a chicken and sausage gumbo I've seen by Paula Dean, you would need 12.5 cups of oil (after browning the chicken) an additional 6.25 cups of butter and 25 cups flour to make the roux for gumbo to serve 50 people.

no there are various types of cajun cooking that is very healthy

The recipe for Shrimp Gumbo is varied and is very diverse and differs with the people that cook it. There are many different family receipes among the Cajun people of South Louisina and there are just as many recipes among the African-Americans of South Louisiana. In fact, gumbo is made with a native African plant that was brought to this Country by slaves brought here from Africa. The common South Louisiana Okra, the food that is a staple of so many Cajun meals has roots in Africa. Not many people know that.

There is also one other very important thing that is part of the Shrimp Gumbo. Many people in today's world seem to think that cooking Cajun means spicing up the dinner and adding Cayenne Pepper and Black Pepper until the food is nearly inedible and that is not how a Shrimp Gumbo should be, actually the older generation, the original Cajuns always cooked with simple spices such as basic salt and pepper, mostly black pepper and perhaps some bell peppers and plenty of onions.

90 percent of Cajuns, the good cooks (and by that I mean the grandmas and the mommas and others who take pride in a well cooked meal) do not measure their ingredients.

The basic ingredients for a good Shrimp Gumbo are:

2 - 4 lbs of Shrimp (this depends on how many people you're cooking for and how large a pot you may have.

1 medium size onion with the onions cut into approximate 1/2 inch to 3/4 slices or bits.

1 clove of garlic diced

1 Tsps all purpose flour , 2Tsps of olive oil

1 pinch of salt, 1 pinch of pepper

1 sm bowl of okra sliced

* Prep your food, cutting the White Onion, Green Onions, and cleaning the Shrimp. *

* Prepare a Roux with the flour and olive oil. (put olive oil in frying pan, add flour slowly and whisk rapidly and constantly. Raise heat to medium-high and keep whisking 3-5 minutes until the mixture begins to turn brown. How brown you let it get will create different flavors. Practice makes perfect! Most Cajuns prefer a dark roux about the color of chochalte) * Quickly add the chopped white onions and keep turning. This will halt the roux getting any browner. Cook until the onion becomes transparent. (3-5 minutes) Turn off the heat. * If you like you can add small pieces of chicken breast, that is an option. Another option is adding other It will start out very thick, then gradually become thinner and more liquid. If you don't do this "add a bit at a time" thing your results will be lumpy. After you've added about as much as will fit in your frying pan, return the entire mixture to the pot of stock. Stir well. * Add sausage, if you like, green onions and all spices. Simmer on low, stirring occasionally. (You may want to start the cook the rice now. It takes 40-50 minutes to cook.) * Add shrimp only 2 minutes before serving. You don't need to cook it at all. Shrimp takes very little cooking! The hot Gumbo will do everything in a couple minutes. * Prepare by putting some rice in the bottom of each bowl. Cover with Gumbo and sprinkle some Filé over the top. Serve with bread (a loaf a french bread is nice). Put the Tabasco on the table for anyone who wants it. * I recommend a red wine like a Chianti, Shiraz or Zinfandel.

Traiteur is a Cajun word. It means someone practicing faith healing medicine.

serving size 1 cup (244 g)

total calories 56

fat calories 13

total fat 1.4 g (2%)

saturated fat 317 mg (2%)

cholesterol 5 mg (2%)

sodium 954 mg (40%)

total carbohydrates 8 g (3%)

dietary fiber 2 g (8%)

sugar 2 g

protein 3 g (5%)

vitamin A 3%

vitamin C 8%

calcium 2%

iron 5%

vitamin E 2%

thiamin 2%

riboflavin 3%

niacin 3%

vitamin B6 3%

vitamin B12 0%

folic acid 0%

phosphorus 2%

magnesium 1%

zinc 2%

*percent daily values are based on a 2000 calorie diet

Nutrition information for most foods (or even combinations of foods by separating with '+' signs) can be obtained at http://www72.wolframalpha.com/ by typing in the name of the food you are interested in.

Add more tomatoes.

jambalaya <3 (:

file and rue thickens gumbo

To pull out the trolley in Limbo on PC, you need to first locate the trolley in the environment. Then, approach it and interact using the designated action key (usually the "E" key). You may need to solve a nearby puzzle or navigate obstacles to fully free the trolley, allowing you to progress in the game. Keep an eye out for any mechanisms or levers that may assist in the process.

$150

it is because of the PCP

Jambalaya (pronounced or ) is a Louisiana Creole dish of Spanish and French influence. The dish is a New World version of the Old World dish paella. A Cajun version, loosely related to paella,was adopted after absorption of white French Creoles into the Cajun population following their fall from power in New Orleans after the Civil War.

All I pretty much know, about what eats gumbo limbo is an animal called the Key Deer.

Zataran roux or Bayou Magic Home-made, of course. You want a "chocolate" roux, which refers to the color, not the ingredients. I recommend looking on foodnetwork.com, and searching Emeril's recipes. He probably has two dozen gumbo recipes. But, if you don't want to make it yourself, there are mixes. The best I have ever tried is MamPapaul's Gumbo with Roux. I have lived outside of Louisiana for the last 12 years, and it's impossible for me to find. But I understand it's not easy to find even in Louisiana. They may have stopped making it. But, if you can find it, be careful not to get the "Gumbo with Okra". Buy the "Gumbo with Roux" and put your own okra in it. That dehydrated okra is nasty. Anyway, if you can't find MamPapauls, Louisiana Fish Fry Products also makes a good gumbo mix, as well as Tony Chachere's. I haven't tried the two products mentioned by the first answerer, so I can't comment on them. This is what I like to do with gumbo mix. It may or may not agree with the package directions. Combine the mix with the recommended amount of water and whisk. Bring to a boil. Add 3-4 chicken BREASTS1, with skin and bones, 1 pund Hillshire Farms smoked sausage2, sliced into 1/4-inch disks, and 1 pound of frozen okra3. Return to a boil, stir, then simmer, stirring occasionally, 40 minutes to an hour, or until the meat is falling off bones. One at a time, remove chicken breasts from the gumbo and separate the meat from the bones, skin, and cartilege. Chop or tear the meat into bite-size pieces and return them to the gumbo. Discard the rest. Serve over rice. Garlic bread is good with this. 1 Personally, I don't like dark meat, hence the use of chicken breasts. However, there's another reason. If you use all the different parts of the chicken, cooking times for the indidual pieces will vary. Breasts are all, roughly, the same size, and will therefore all take about the same amount of time to cook, and you will be able to do all your boning at the same time. But that's not that big a deal. If you like dark meat, put it in there. Also, traditional gumbo usually has WHOLE chicken pieces, including the bone. I don't like it this way. You have to eat the chicken with your hands. I don't mind eating food with my hands, but, when I sit down to a meal, I don't like switching between hands and utensils. 2 This is the only store-bought brand of sausage that is any good in gumbo. But be careful not to get the Beef smoked sausage. I confess I've never had gumbo with genuine Louisiana andouille sausage, but I can't imagine it tasting any better than HF smoked sausage. 3 The word "gumbo" is, in fact, French for "okra". Therefore, you MUST put okra in your gumbo. Personally, I can't stand okra. Except in gumbo. Actually, I don't really LIKE it in gumbo, but I can tolerate it. I suspect it would taste just as good, possibly better, without okra, but, for some reason, this is the one tradition I will not abandon when it comes to gumbo. A Final Note: "Seafood Gumbo" is a terrible thing to do to gumbo and an even worse thing to do to seafood. The gumbo recipe was invented to turn ordinary chicken and sausage (or, for the wild-game lovers, duck and deer sausage) into an exceptional meal. It doesn't work with shrimp and crabmeat, because they are already delicious, and putting them in gumbo just masks their great flavor. Oh it's edible, I suppose. But why would you do that to seafood when there are so many other recipes that do a much, much better job of accenting the flavor of seafood? If you have shrimp, I heartily recommend Shrimp Creole, or even etouffee (though the latter is better with crawfish tails). But, if you are cooking gumbo, you CANNOT do better than chicken and sausage.

Use turkey

No the game rules say you have to stay on your feet.