??? for NOLA cooks or wannabies

[Smiling JOe]

flipflop, thanks for the further explanation. I understand about the varied ways of interpreting a single food item. People get rather angry when others try to change it, don't they? As I stated, I cook a mean pot of Gumbo, so I don't need help there. (Sounds like you were offering to help with gumbo. )

The Etoufee at NOLA Jazzfest which I had was what you call a stew. That is what I liked. I don't think I would enjoy the New Iberia Etoufee as much, though it does sound like it might be rather tasty.

Thanks again for all the explanations, everyone.

 

[soappedaler]

I grew up in New Orleans, spent 15 years around Lafayette and married a guy from Rayne. There's a big difference in food from "the city" and cajun country. Jambalya is a rice dish. It can be meat or seafood. Brown or red. Like gumbo New Orleans jambalaya tends to be red, has some form of tomatoes and seafood based. Cajun Jambalya tends to be brown and meat and sausage.
My MIL made the best ettoufe(sp)
Recipe
Chop up some onions bell pepper and celery. Saute in a stick of butter till clear. Don't brown. Add peeled crawfish. Simmer until the crawfish are fully cooked. Peeled crawfish in the bag, at least the ones from Louisianna, are not fully cooked.
Season with Tony Chacere's. Serve over rice.

 

[drsvelte]

I made this dish for New Year's Day. Served it with smothered cabbage. It was wonderful!!

John Folse's Cajun Hoppin' John

1 (16-ounce) cans of black-eyed peas
1/4 cup bacon fat or vegetable shortening
4 boneless chicken thighs
1/2 cup diced onions
1/2 cup diced celery
1/4 cup diced red bell peppers
1/4 cup diced yellow bell peppers
1 tbls. diced garlic
1/2 pound tasso, cubed
1/2 pound smoked sausage, sliced
(I couldn't find any good Louisiana sausage at Publix so I used a kielbasa which worked fine)
1 1/2 cups chicken stock
1 cups long-grain rice
1/4 cup sliced green onions
1/4 cup parsley, chopped
Louisiana hot sauce to taste

Method:

Preheat oven to 350? F. In a large Dutch oven, heat bacon fat or shortening over medium-high heat. Brown chicken thighs and remove from pan. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes until vegetables are wilted. Add tasso and smoked sausage. Cook 3-5 additional minutes. Add black-eyes peas and chicken stock and season to taste with salt, pepper and hot sauce. You may wish to over season slightly as the rice will absorb much of the seasoning. Add rice, green onions and parsley. Blend well, bring to a rolling boil, cover and place in oven. Cook for 45 minutes or until all liquid is absorbed. Remove from oven and allow to sit 15 minutes before serving.

 

[DuneAHH]

DrSvelte that recipe looks delish; I'm not over-the-top wild about black eyed peas, but this recipe might change that for me!