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Creole Peoples - Yahoo Recipe Search
AllrecipesThis is a gumbo recipe that's been borrowed and recombined from three different people's recipes, and this is how it ended up! Laissez les bons temps rouler! Be sure to have some file powder and hot pepper sauce to season to your liking. Serve over hot rice with potato salad and crackers, if desired.Food.comOnce again, there seems to be some mistake between cajun and creole cooking, and then another completely separate group of people trying to replicate a gumbo without thinking. Cajun people do not use tomatoes and okra in their gumbo. We also DO NOT use already made soups, or bases in our gumbos. We use very simple ingredients and get a very good result. Please do not season with hot sauce at the table, it's rude. Please do not use more andouille than the recipe calls for, you will regret it later!YummlyVery good! Didn’t have creole seasoning, so used Cajun (would like to try with blackening seasoning next time). Halved it for 2 people and it was the perfect amount.Food NetworkNew Orleans — home to beignets, gumbo and jambalaya — is not exactly a mecca of healthy eating. Lifelong resident Courtney Clark grew up in the Lower Ninth Ward watching friends and family cook dishes that were loaded with salt and fat, and then tragedy struck: By age 35, she had lost her mom and her husband to heart disease. She was desperate to save others from a similar fate. Enter Backyard Gardeners Network, a nonprofit that maintains community gardens and teaches locals how to think differently about their diets. Courtney joined the team five years ago, and now she runs a 10-week course called Food as Medicine. In the class she teaches participants how to read nutrition labels, eat more plant-based foods and adjust their cooking (like making their own low-sodium Creole seasoning). Many of her students have lost weight, lessened or stopped medications and shifted their way of eating entirely. “It’s hard trying to change the minds of people who have been cooking one way for all of their lives,” she admits. “But to hear a lady in her late 60s say, ‘This is the first time I’m tasting an avocado, and I love it,’…that’s what I live for. We’re gathering people around good, fresh food that’s not going to give them a heart attack,” she says. Here’s Courtney’s healthy take on a classic Southern side.Food52One of my favorite holiday foods -- while unorthodox to most of the country, but a substitute for turkey, roast beef or ham in San Francisco -- is the Dungeness crab. When winter roles around and I can't wait to get my hands on a few of these beauties. During the winter, I find many different applications for these sweet meaty crustaceans, but this dish is one of my favorites. This pasta is an homage to a classic New Orleans style dish - Shrimp Creole. The rich tomato sauce is flavored with Cajun-style spices and andouille sausage, adding heat to the dish and complementing the sweetness of the seafood. This dish can be made with or without the crab, depending on the season and the availability of crab. If you are substituting the crab, double the amount of shrimp in order to serve four people.Food.comThis recipe uses a whole fish and should feed about 6 people. The sauce is also good on just about any type of seafood and may choose to make it alone sometime. Adapted from an Emeril Lagasse recipeYummlyThis was so flavorful! The majorjam is a seasoning that many people forget to use. My friends loved it at my creole themed gathering. I was already making okra cornFood.comA roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!Food.comSome people think that New Orleans cuisine is Cajun cuisine. It isn't. It's Creole cuisine, where most sauces and gravies are prepared with tomato. To delight in true Cajun cuisine, one must travel west of New Orleans into Acadiana, where, in my opinion, the food is much better! Just be sure that you like spicy because most of it is highly seasoned. My mother taught me how to make Gumbo. I usually make enough to freeze in portions so that I'll always have some on hand. Potato salad is traditionally served as a side dish.....oh, and of course, some good, crusty, garlic french bread to sop up the juice. :)
