Cajun and Creole Food

Jambalaya is cooked by incorporating the rice into the stock (similar to paella). Gumbo is served over a bed of rice, with the rice cooked separately.

it smells like fajitas in here...

i had one the other day it was nice its basically just a sausage with cajun spices in

Umeboshi is a Japanese food. It is pickled ume fruits that are eaten in Japan.

you may leave it out for just about 2 1/2 hours but after that the food has been left too long in the "Danger Zone".

Chinese people believe that all animals serve 1 common purpose: to feed human beings. If the Chinese are willing to eat something, they will eat it. Ancient Chinese herbalists experimented with different plants and made sure which ones were ok to eat and which ones were not. This resulted in their timeless outcome of being able to tell if certain plants are beneficial or venomous. They all eat rice like the Americans eat bread, if not more. Chinese people like to prepare white, plain rice (much more often than fried) along with their other dishes as a more sufficient way of getting full, and a more sufficient source of carbohydrate. The Chinese will eat any "food" that they can access and share, therefore their menu is endless.

If the soup is homemade, the ingredients used and the quantity determines the calorie content of one cup. Please feel free to ask the question again and include more detail. If the soup comes from a packet, can, or carton, the calorie content is listed on the container.

Gumbo file powder, often made from dried sassafras leaves, is used primarily as a thickening agent and flavor enhancer in dishes like gumbo. To use it, add a small amount towards the end of cooking, allowing it to dissolve and integrate into the dish. It imparts a distinctive flavor while thickening the broth. Be cautious with the quantity, as it can be quite potent.

bonswa! - good afternoon! and good evening! (say it any time after noon up until midnight)

Onions, Red Bell Peppers and Celery. Typically in a ratio of 1:1:1

Here in the South, most grocery stores will carry it.

A good place for all kinds of herbs and spices is Penzey's, which sells gumbo file in sizes ranging from a 1/4 cup jar to a 1 pound bag. There is a Penzey's store in Minneapolis on Hennepin Ave. in Uptown, across the street from Calhoun Square. There's also one in St. Paul, on Grand Ave. near Dale St.

Probably. Reheat it to the boiling point and then let it simmer for at least ten minutes.

yes you can freeze it! Cool first in refrigerator so it does not have large molecules of moisture that crystalize into freezer burn. Use high quality freezer ware and leave room for expansion. Also double or even triple wrap in freezer paper and freezer bags. Thaw in refrigerator and eat within 6 months.

Yes; it was registered in 1952 and renewed in 1980.

Yes it is OK, however it should be kept refrigerated and then rewarmed just prior to serving.

Gumbo should not be left unrefrigerated for more than 2 hours, or less if the ambient temperature is quite warm. Split it into smaller portions less than 3" deep to facilitate cooling.

se this Cajun seasoning for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas. This makes a lot, so if you have a small family or do not intend to use it often, feel free to cut the recipe in half.

Prep Time: 10 minutes

Ingredients:

* 1/3 cup kosher salt

* 1/4 cup chili powder

* 1/4 cup Hungarian paprika

* 1 Tablespoon onion powder

* 1 Tablespoon coarsely ground black pepper

* 1 Tablespoon dried basil

* 1 Tablespoon dried oregano

* 1 Tablespoon ground coriander

* 1/2 teaspoon cayenne pepper

* 2 teaspoons dried thyme

* 1/4 teaspoon cumin

* 1/4 teaspoon white pepper

Preparation:

Combine salt, chili powder, paprika, onion powder, black pepper, basil, oregano, coriander, cayenne pepper, thyme, cumin, and white pepper until well-mixed.

Place the spice mix in a glass jar and seal tightly. Store in a cool, dark place up to 3 months.

Use this mixture for barbecue ribs, chicken, blackened fish, Cajun soups or sauces, blackened steaks, and blackened pastas.