pattisue's Profile
Etouffee with dirty rice ? [Moved from New Orleans]
I take visitors (from all over the US) to eat at Poche's near Breaux Bridge on a regular basis. Invariably, someone chooses to have their crawfish etouffee over dirty rice (even when I purposely specify that natives eat it over white rice). It just made me cringe. One day I had a discussion with Mr. Poche about it and he said he had a number of local customers who will ONLY eat it over dirty rice. So I tried it one day. NOT BAD!
Food Project: Chicken & Rice Around The World
Chicken & sausage jambalaya
Chicken stew, made with a dark roux and usually served over white rice here in south Louisiana
Cajun Rice & Gravy
Round steak is the beef my mom always used. Still my son's favorite. Smothered round steak, smothered chicken (fricassee), smothered pork chops ... you get my drift. Magnalite is what she used, as do many Cajun cooks. Gravy process is almost the same with a pot roast. Sear the seasoned protein, add a little liquid, braise. Reduce and make the gravy at the end. I like medium grain best. I want my rice to stick together a bit.
thymetobake, pickled green tomatoes are also an awesome accompaniment to rice 'n gravy.
Best BBQ shrimp in the French Quarter
I know a commercial fisherman who fishes catfish. I've never heard of it being illegal. He is also the mayor of his tiny town.
Visit to Breaux Bridge, LA Labor Day Weekend (4days) - Recommendations
Frey's in Jennings is closed, texasredtop.
off the beaten path between Houston and New Orleans
Catahoula's closed last year, but the chef, Jude Tauzin has a new place in River Ranch called The Village Cafe. I've only been for lunch once, but it was very good.
Breaux Bridge - short trip
Bon Creole in New Iberia has pretty good poboys. For boudin, I rely on Billeaud's in Broussard, and it is consistently delicious. Gator Cove in Lafayette for boiled crawfish, although lately, we just boil them ourselves.
Cajun Experience in Leesburg?
Condensed milk or evaporated milk? Cuz if it's condensed, that's just crazy.
Corn on the Cob: how to freeze?
If the corn is really sweet, I'd make macque choux for the freezer. That's what my grandmother always did.
Great Vegetarian Recipes for Meat Lovers
I make a rice dish that I've served to a few vegetarians who seemed very pleased with it, and some meat eaters who loved it, too. It's very simple, but tasty.
I don't measure and you won't need to, either.
Make a batch of basmati rice, and while it's cooking, saute sliced mushrooms (whichever kind you like), red and yellow peppers, celery, onions, shredded carrots and garlic in some olive oil. Throw in some parsley near the end.
Toast some pecans in a skillet or on a baking sheet in the oven (salting immediately after toasting).
Mix the veggies and pecans with the rice, almost like a stir fry or jambalaya and then season it well.
I season with Tony Chachere's Creole seasoning & Louisiana Gold green hot sauce, but that's a personal choice. Season as you wish.
Dipping sauce with fried gator
So how was the gator and what kind of sauce did you make?
Spinach Salad...with fake bacon?
I have a small crock of bacon fat in the fridge at all times. Works in just such a situation.
Dipping sauce with fried gator
Yes to the sweet and hot. I think thai chili paste would taste fine.
I've made this sauce for dipping chicken tenders, and ya know, gator tastes ...
ways to make yellow squash interesting (without cheese)
Sometimes I cook it the way I cook dirty rice/rice dressing, with the squash taking the place of the rice.
Foods That Destroy the Roof of your Mouth
Hot chocolate with marshmallows. I've never learned to wait until it cools a bit.
Cinnamon gum - I used to love it, but the cinnamon can tear up my mouth these days. Maybe I have a slight allergy? I recall getting a blotchy face from cinnamon toothpicks when I was a kid.
"A medium yellow onion..." = yecch!
a) I do not hate yellow onions. However, I rarely buy them in a bag.
b) I never measure onions, but the amount I use is more than likely at least twice what the recipe calls for.
c) I like any (and all) colors of onions. I'm an equal opportunity onion lover.
off the beaten path between Houston and New Orleans
The map is wonderful. Thanks for all of your hard work.
I should tell you that Catahoula's closed its doors a couple of months ago. Jude Tauzin, the chef/owner, is currently trying to get something started in Lafayette in River Ranch. His place in Grand Coteau was a little too off the beaten path in this down economy.
New Orleans top 5 dishes
What does across Da Lake refer to? I've had shrimp stuffed mirliton (in the Lafayette area) for years.
What do you love to cook with green bell peppers
Everything. At least everything savory; first, you sauté the trinity...
Lafayette -- On the way to New Orleans
I had no idea they moved downtown. I drive by their old location occasionally and recently noticed that there was something new opening there soon.
I called a few minutes ago and they are open!
Potato Salad in Gumbo
I overheard a tourist complaining about the warm/room temp potato salad served with her gumbo. She thought she was being poisoned. It never occurred to her that it was warm because it was freshly made. Someone sitting nearby enlightened her.
Lafayette -- On the way to New Orleans
cajunfoodie, Bonnie Belle's Bistro recently closed.
Blue Dog Cafe is pretty good. Their Treasures of the Bayou (seafood bisque) is tres bon!
Riverside Inn - Loved it for many years, stopped loving it for a while, am loving it again.
Dwyer's Cafe - Great plate lunch.
Olde Tyme Grocery - Hmm, maybe I'll get a fried oyster poboy for lunch today.
It's Just Better With Pickles
Pickled green tomatoes with rice 'n gravy (can be gravy from smothered round steak, pork chops, chicken fricassee, roast beef). DELICIOUS, and if no one is looking, I mix the pickled green tomatoes into the rice and gravy.
Crispy gherkins (Polski Wyrob, in particular) with any sandwich.
Tabasco Hot 'n Sweet slices all by themselves.
Tuna salad with chopped sweet pickles.
Hot sauce + food pairings
Fried pot stickers dipped in orange marmalade/sriracha.
Sriracha in ramen noodles (doctored with other stuff, too).
Louisiana Gold Green Sauce on jambalaya, tacos, smothered potatoes & sausage, chicken & pasta, in gumbo, fried rice, and almost anything that needs oomph.
What brand foods can you not live without?
I see several references to Muir Glen as the favorite canned tomatoes. Have any of you tried San Marzano brand? Pretty frickin awesome.
Louisiana Gold Green Sauce is one I'd prefer not to live without, but I can't always find it in stock.
complicated Thanksgiving
Some kind of rice (brown or basmati or jasmine) pilaf with lots of sauteed onions, peppers, mushrooms, toasted pecans & maybe some Rotel or other kind of tomatoes? Or a vegetable biryani?
housewarming menu - am I missing anything?
I definitely think you need more food. More of what you're already planning, and a few more items.
Okra in a Gumbo - Tips
When I make shrimp and okra gumbo, I "smother" the okra as a base for the gumbo. I start by sauteeing the trinity, adding the okra, and usually some Rotel tomatoes, and cook it all down until the okra is very soft. Then I add my stock, let it all cook together for a while, and add the shrimp in the final stages. C'est bon!
I know that wasn't a real recipe, sawwy.
