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Arnaud's

yea, but I figured it was time for him to come back.

Apr 15, 2009
ZydeCook in New Orleans

Butt Kickin' Jambalaya

Hey Cap'n, I'm reading your recipe post from my living room here in Cajun Country. You've got a great kick butt recipe here. Its a classic Louisiana jambalaya with a Southwest twist using the South of the Border peppers. Most of my people will go one way or the other on the chicken and shrimp....but the combo works for me. I have to question the Basmati rice though....I'm a purist and I'll stick with my long grain Mahatma. One important point for your next jambalaya: use a black cast iron pot, saute on top of the stove then add your rice and move to a 375 degree oven covered until done. Dont worry about washing or stirring the rice. You want the rice to stick to the bottom and make a brown crust. This is what gives Jambalaya its distinctive flavor (same principal as a Valencia paella's socarrat). By the way, Louisiana has heavy Spanish influences and Jambalaya is a dish that the French Acadians learned from their Hispanic friends....so your addition of Poblanos and Jalapenos is right on. Good job, Cap'n !!!

Apr 15, 2009
ZydeCook in Recipes

Crawfish Ettoufee'

Not a bad New Orleans version but a true Cajun etouffee does not use mushroom soup....and it does not have a brown roux. What it does have is freshly peeled Louisiana crawfish tails from the crawfish boil the night before and also carefully extracting the crawfish fat from the heads of the crawfish. Combine the tails and crawfish fat with a stick of butter, add the vegetables and seasonings and saute together. Add a little flour to tighten it all up and pour in a little crawfish stock (made from the shells and heads). Optional is a touch of tomato paste which adds a little flavor and color. Top with fresh diced green onion tops. Serve over rice with French bread and a cold one.

Apr 15, 2009
ZydeCook in Recipes

Chicken and Andouille Gumbo

I have a few suggestions for this gumbo recipe:
1-Leave the okra in the freezer.
2-Put the tomatoes in the pantry.
3-Don't open the Riesling instead open a six pack of Abita Beer.
4-Put on some Rockin' Doopsie, start stirring the roux and don't stop until you've finished three Abita's or until its as dark as chocolate.
5-Saute your trinity, garlic, spices and add your Andouille and raw chicken (not boiled).
6-Add your stock and bring to a boil....and then add your roux.
7-Drink 3 more Abitas and watch the Saints lose another game.
8-Serve over white rice, throw in some green onion tops and a scoop of potato salad with some hot french bread...and open another Abita.
That's a CAJUN chicken/andouille gumbo.
Bon appetit, cher!

Apr 15, 2009
ZydeCook in Recipes

Need good honky-tonks in Cajun Country

Drive 12 miles to Lafayette and check out Blue Moon Saloon. Crazy good time on the back porch with live band every weekend and most week nights also. Lots of other good live music venues in downtown Laf at night.

Apr 15, 2009
ZydeCook in New Orleans

Arnaud's

Hey Darin, a trip to NOLA is not complete without a traditional N'Awlins restaurant experience. Out of the most famous, I personally recommend Galatiore's. Antoine's is overrated. And to your question, Arnaud's always delivers on 'ol New Orleans ambience, attentive service and, most importantly, the food. There's two "gotta haves" -- the souffle potatoes (otherworldly) and the Cafe Brulot (coffee with a floor show). Pompano is great. Turtle Soup is a classic. And the Oysters Bienville are a tradition. Bon Appetit !

Apr 14, 2009
ZydeCook in New Orleans