Cooking New Orleans Style! - $10.95
A Complete list of Recipes
Appetizers & Beverages
Soups & Gumbos
Breads & Salads
Vegetables
Meats & Poultry
Seafood
Spices, Accompaniments, etc.
Desserts
Cooking New Orleans Style! - $10.95
|
|
| Another Collection of 185 New Orleans Style Recipes |
Appetizers & BeveragesAntipasto
|
Soups & GumbosChicken Andouille Gumbo
|
Info...Creole and CajunCreole and Cajun are not the same, and neither is their cooking. A Creole is someone of Old World ancestry and culture born in the New World. Creoles were, in a sense, orphans of colonization - people who were not Native Americans, but who had an indirect experience of the European culture which shaped them. They were frequently seen as 'hicks' by people born in Europe. To compensate, some of them were excessively 'proper' and paid close attention to European fashions. Cajuns, on the other hand... |
Breads & SaladsBread
|
VegetablesBaked Tomatoes au Gratin
|
Meats & PoultryBeef and Pork
|
SeafoodAlligator Sauce Piquante
|
Tip!To serve boiled shrimp, crabs, or crawfish the way it's done in New Orleans, cover the table with several layers of brown paper or newspaper. Serve the boiled seafood on large trays. In the middle of the table, put catsup, horseradish, lemon wedges, and Worcestershire sauce, with small bowls or paper cups. Let each person serve his own seafood and mix his own sauce. Boil red potatoes and corn on the cob in the water the seafood was cooked in, and serve them as side-dishes. The only other things you need are crackers, plenty of your favorite beverage, and LOTS of paper towels. Messy, messy but fun! |
Tip!Roux is made of equal parts of grease or fat and flour, cooked very slowly, with constant stirring, in a heavy pot, until the color is a deep nut-brown. It takes a while to make a roux. The trick is to get the flour as hard as possible without burning it. If little black specks appear, some of the flour has burned. You should throw it out, wash out the pot, and start over. Otherwise, the gumbo will have a scorched taste. Often, the chopped vegetables are added immediately to the finished roux to stop the cooking by lowering the temperature. |
Spices, Accompaniments, etc.Cajun Rice
|
DessertsCookies:
Info! Cold Water Test for Candy or Icing:Use a fresh cup of cold water for each sample. Drop 1 teaspoon of syrup into the water. Shape it into a ball to test the degree of doneness.
|
Pies: Cajun Custard Pie Chocolate Sundae Pie Chocolate Coffee Pie French Chocolate Pie Ice Box Cherry Pie Lemon Chiffon Pie Louisiana Yam Pie Luscious Pecan Pie Mile High Strawberry Pie Pecan and Fig Pie Pecan Pie Miscellaneous: Bakes Alaska Cheese Cake Bananas Foster Bananas Foster Bread Pudding and Sauce Bread Pudding Caramel Custard Chess Squares Chocolate Cream Roll Chocolate Lover's Delight Custard Bread Pudding English Toffee Torte Flamed Louisiana Peaches Lemon Sauce Lemon Tarts Napoleon Squares Orleans Apple Torte Pecan Chocolate Torte and Filling Strawberry Parfait Strawberry Angel Surprise Traditional Bread Pudding and Sauce |
Order Now! | La Bonne Cuisine | Cooking New Orleans Style | Lagniappe | Our Story | Sample Recipes | Email Us | Great Links! | Wholesale? | Helpful Hints | Home |
|
Published By: Episcopal Churchwomen of All Saints', Inc.- All Saints' Episcopal Church - River Ridge, Louisiana Mailing address: La Bonne Cuisine - 100 Rex Drive - River Ridge, LA 70123 Telephones: 504.737.1416 - 1.800.375.1416 - Fax 504.738.7829 |