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Message
AcadianaTable.com Seems to Be Legit
Posted on 3/20/17 at 11:52 am
Posted on 3/20/17 at 11:52 am
I've been getting a newsletter from this blog for a couple of months now. The recipes certainly seem authentic. What is your opinion of this site?
For an example, what is your opinion of this recipe?
Pork Neck Bone Fricassée
"A fricassée is a classic French cooking method, and the Cajun interpretation is a spicy stew (much thicker than a gumbo) with lots of meaty flavors. There are many versions with chicken, meatball, and even wild game showing up frequently on Acadiana tables."
4 Tbs vegetable oil
2 cups diced yellow onion
2 cups diced green bell pepper
2 cups diced celery
2 Tbs minced garlic
½ cup chopped flat-leaf parsley
3 lbs pork neck bone, cut into 2-inch pieces
1 lb chopped andouille sausage
1 lb smoked pork sausage
12 cups chicken stock, plus water if needed
½ Tbs cayenne
1 Tbs Acadiana Table Cajun Seasoning Blend
1 cup dark roux, plus more if needed
Kosher salt and freshly ground black pepper to taste
dash of hot sauce
8 cups cooked long-grain white rice, such as Supreme, for serving
1 cup diced green onion tops
1. In a large cast-iron pot with a lid over medium-high heat, add the oil. Once sizzling hot, add the onion, bell pepper, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and stir until combined. Add the pork neck meat and sauté just until the pork and the vegetables begin to brown, about 8 minutes. Add the sausages. Add enough chicken stock to the pot to cover all the meat and vegetables, and scrape the bottom to loosen the brown bits of flavor.
2. Season with cayenne and Cajun seasoning and stir to combine. Add the roux and stir. Bring the pot to a boil and then lower the heat to a simmer. Cover the pot and let it cook for 2 hours.
3. Uncover and skim the surface of any excess oil. Taste the gumbo and if you prefer it thinner, add more stock or water. If you prefer it thicker, add more roux. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.
4. Sample the finished dish and add a dash of hot sauce if you like it spicier. Ladle the stew into large bowls over a mound of rice and garnish with diced green onion tops.
Servings: 8
Source: AcadianaTable.com
No, I don't have any interest in the website.
For an example, what is your opinion of this recipe?
Pork Neck Bone Fricassée
"A fricassée is a classic French cooking method, and the Cajun interpretation is a spicy stew (much thicker than a gumbo) with lots of meaty flavors. There are many versions with chicken, meatball, and even wild game showing up frequently on Acadiana tables."
4 Tbs vegetable oil
2 cups diced yellow onion
2 cups diced green bell pepper
2 cups diced celery
2 Tbs minced garlic
½ cup chopped flat-leaf parsley
3 lbs pork neck bone, cut into 2-inch pieces
1 lb chopped andouille sausage
1 lb smoked pork sausage
12 cups chicken stock, plus water if needed
½ Tbs cayenne
1 Tbs Acadiana Table Cajun Seasoning Blend
1 cup dark roux, plus more if needed
Kosher salt and freshly ground black pepper to taste
dash of hot sauce
8 cups cooked long-grain white rice, such as Supreme, for serving
1 cup diced green onion tops
1. In a large cast-iron pot with a lid over medium-high heat, add the oil. Once sizzling hot, add the onion, bell pepper, and celery. Sauté until the onions turn translucent, about 5 minutes. Add the garlic and parsley, and stir until combined. Add the pork neck meat and sauté just until the pork and the vegetables begin to brown, about 8 minutes. Add the sausages. Add enough chicken stock to the pot to cover all the meat and vegetables, and scrape the bottom to loosen the brown bits of flavor.
2. Season with cayenne and Cajun seasoning and stir to combine. Add the roux and stir. Bring the pot to a boil and then lower the heat to a simmer. Cover the pot and let it cook for 2 hours.
3. Uncover and skim the surface of any excess oil. Taste the gumbo and if you prefer it thinner, add more stock or water. If you prefer it thicker, add more roux. Add salt and pepper to taste. Cover the pot and simmer for 30 minutes longer.
4. Sample the finished dish and add a dash of hot sauce if you like it spicier. Ladle the stew into large bowls over a mound of rice and garnish with diced green onion tops.
Servings: 8
Source: AcadianaTable.com
No, I don't have any interest in the website.
This post was edited on 3/20/17 at 1:04 pm
Posted on 3/20/17 at 12:05 pm to Stadium Rat
I LOVE that site. Love it. I've made a few things off of it and they turned out great. (the boudin king cake, soup bone osso buco and the rice cooker jambalaya).
The Missus and I are renting a couple of cabins at Fontainebleau State Park this weekend and we're going to get together with friends. I'm gonna take a run at cooking the pork belly porchetta and shrimp and tasso mac and cheese.
The Missus and I are renting a couple of cabins at Fontainebleau State Park this weekend and we're going to get together with friends. I'm gonna take a run at cooking the pork belly porchetta and shrimp and tasso mac and cheese.
Posted on 3/20/17 at 12:06 pm to timbo
And I wanna take a run at cooking that pork neck bone fricassee....maybe for an LSU game next fall.
Posted on 3/20/17 at 12:48 pm to Stadium Rat
I might have to try this. Been using smoke pork neck bones instead of ham hocks lately. I love the flavor and this looks money.
Posted on 3/20/17 at 12:51 pm to Dire Wolf
I have the cookbook...its very non-traditional in a sense of Cajun Country staples but the recipes seen legit...
Example: they have a cajun Paella on the cover.
Example: they have a cajun Paella on the cover.
Posted on 3/20/17 at 12:53 pm to Stadium Rat
For clarification, is this AcadiaTable, or AcadianaTable.com?
Posted on 3/20/17 at 1:24 pm to Stadium Rat
They posted a Zapps potato chip crusted 'Cajun' fried steak with boudin white gravy that looked amazing
Posted on 3/20/17 at 2:37 pm to Stadium Rat
I follow him on Facebook. His wife makes a jarred roux. They describe it as "small batch" and darker and richer than the commercially made roux. I'm interested in tasting it to see how different it is.
I have a feeling it's better than the others out there.
LINK /
I have a feeling it's better than the others out there.
LINK /
Posted on 3/20/17 at 8:18 pm to Eighteen
quote:
They posted a Zapps potato chip crusted 'Cajun' fried steak
Chef Jeremy Langois had a version of this with fish at Houmas House that was very good.
Posted on 3/20/17 at 9:54 pm to Stadium Rat
That website is awesome, thanks for sharing
Posted on 3/21/17 at 8:55 am to burgeman
nice find - just bought the cookbook
Posted on 3/21/17 at 12:48 pm to burgeman
quote:+1
That website is awesome, thanks for sharing
quote:want
CAJUN-FRIED STEAK WITH BOUDIN CREAM GRAVY
Posted on 3/21/17 at 8:03 pm to Stadium Rat
fyi, Hubben's in Port Allen/Benedetto's in Addis has pork necks in the sale paper for $0.99. Gonna give this a shot this weekend.
Posted on 3/22/17 at 8:46 am to Stadium Rat
I may try to make their cajun seasoning blend as a base for the next time I do cracklin.
This post was edited on 3/22/17 at 8:48 am
Posted on 3/22/17 at 11:04 am to Uncle Stu
Give us a review when you get it in please
Posted on 3/25/17 at 7:45 pm to Stadium Rat
watch out, the pig neck is made up of 1 big bone and 10,000 small bone pieces.
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