JAMBALAYA --> Rice cooked with ham, sausage, chicken, or shellfish, herbs, spices and vegetables, especially tomatoes, and the "holy trinity."
http://www.cuisineaz.com/recettes/jambalaya-comme-a-la-nouvelle-orleans-17251.aspx
GUMBO --> "Start by making a roux." A soup thickened with okra pods or filé and containing meat or seafoods and usually vegetables.
https://www.youtube.com/watch?v=3Jlzbwe-mvs
SHRIMP or CRAWFISH ETOUFFEE --> Etouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. http://www.acuisiner.com/#recettes/other/9_1527361225/shrimp-etouffee.html
And a famous New Orleans restaurant:
ANTOINE'S
Antoine's is a Louisiana Creole cuisine restaurant on St. Louis Street in the French Quarter of New Orleans. It has the distinction of being the oldest family-run restaurant in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is known for having created several famous dishes such as Oysters Rockefeller and Eggs Sardou*!
Oysters Rockefeller consists of oysters on the half-shell topped with a rich sauce (made with green vegetables) and bread crumbs and then baked in the oven. This dish was a way of replacing French snails with oysters!
Antoine's is also known for Café Brulot**, a drink made from coffee, orange liqueur, cinnamon stick, sugar, cloves and lemon peels. At Antoine's the coffee is flamed when it is served as part of a dessert course.
We'll come back to Jambalaya and Gumbo and Etouffée when we go to Cajun country.
Jane
__________________________________________ family-run = http://www.macmillandictionary.com/dictionary/british/run_3
bread crumbs = de la chapelure
* http://en.wikipedia.org/wiki/Eggs_Sardou
** http://www.cuisineaz.com/recettes/cafe-brulot-30495.aspx
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