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Started By
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Your go to Louisiana dish
Posted on 6/25/24 at 3:55 pm
Posted on 6/25/24 at 3:55 pm
A hypothetical here. You are out of town as a guest in someone's home. They know you are from Louisiana and ask you to cook a Louisiana dish. What do you think you could pull off without having access to the wealth of foods in our stores down here, and still make it authentic?
20
Posted on 6/25/24 at 3:58 pm to Lambdatiger1989
I make one hell of a shrimp etouffee. Using shrimp rather than crawfish makes it much more accessible.
I can also make a really good jambalaya using any kind of meats.
You can get the trinity, rice, butter, flour, and cajun seasoning anywhere.
Most cajun/creole ingredients are pretty widely available.
I can also make a really good jambalaya using any kind of meats.
You can get the trinity, rice, butter, flour, and cajun seasoning anywhere.
Most cajun/creole ingredients are pretty widely available.
This post was edited on 6/25/24 at 4:00 pm
Posted on 6/25/24 at 4:00 pm to Lambdatiger1989
Gumbo.
There are no ingredients that are only found around here that go in it.
There are no ingredients that are only found around here that go in it.
Posted on 6/25/24 at 4:22 pm to Lambdatiger1989
Probably a pastalaya or gumbo. Maybe roast beef poboys (assuming I could find good French bread)
Posted on 6/25/24 at 4:24 pm to Lambdatiger1989
Oysters en brochette
Posted on 6/25/24 at 4:45 pm to Paul Allen
Corn maque choux
Posted on 6/25/24 at 4:48 pm to Roy Curado
quote:
Gumbo. There are no ingredients that are only found around here that go in it.
It would have to be without a quality sausage. I’m struggling with this problem at my new location. I was going to do a gumbo or RB&R. Can’t find a decent smoked sausage up here. Everything tastes like a glorified Oscar Mayer weiner.
I’d have to go with a shrimp dish at this point.
Posted on 6/25/24 at 4:55 pm to Roy Curado
quote:
Gumbo. There are no ingredients that are only found around here that go in it.
I made a gumbo in North Carolina at Thanksgiving using chicken Boullion cubes
I didn’t get to shop since we weren’t arriving until Wed. night, but I made it work and everyone seemed to enjoy itPosted on 6/25/24 at 4:58 pm to Capt ST
Thats assuming you are doing a chicken and sausage gumbo.
Seafood gumbo could contain shrimp, oysters, and crab, which could be found at most supermarkets across the country.
Seafood gumbo could contain shrimp, oysters, and crab, which could be found at most supermarkets across the country.
Posted on 6/25/24 at 4:58 pm to Capt ST
quote:
Can’t find a decent smoked sausage up here.
Where do you live? Most places have decent smoked sausage. Even something like Johnsonville, which is made in Wisconsin and available in every state, will do in a pinch for jambalaya, gumbo, or RB&R. May have to change up the seasoning mix a little to offset anything lacking in the sausage, but I definitely wouldn't let that keep me from cooking those dishes.
Posted on 6/25/24 at 5:06 pm to Capt ST
quote:
Can’t find a decent smoked sausage up here. Everything tastes like a glorified Oscar Mayer weiner.
Try a kielbasa. When I first started making gumbo, I used whatever I found in the grocery store and the gumbo turned out just fine. While I prefer better sausage these days, I can still make gumbo that tastes great with whatever sausage I can find.
If you have a bbq joint anywhere near you, try some of their sausage and see what you think.
Posted on 6/25/24 at 5:51 pm to Lambdatiger1989
Shrimp Creole
Posted on 6/25/24 at 5:53 pm to Lambdatiger1989
Fried shrimp poboy from Parkway.
Posted on 6/25/24 at 6:38 pm to Lambdatiger1989
Rice and gravy
Posted on 6/25/24 at 7:03 pm to Capt ST
quote:
would have to be without a quality sausage. I’m struggling with this problem at my new location. I was going to do a gumbo or RB&R. Can’t find a decent smoked sausage up here.
Not altogether sure which ones do, but I think some of the LA specialty stores ship their products. Won't be cheap but once in a while maybe?
Check with Rabideaux's and Teets (my favorites).
Posted on 6/25/24 at 7:03 pm to t00f
Fried shrimp poboy from Parkway
I guess you didn’t read the OP?
I think a jambalaya is easy to make no matter where.
I guess you didn’t read the OP?
I think a jambalaya is easy to make no matter where.
Posted on 6/25/24 at 7:09 pm to notiger1997
No just the title.
Posted on 6/25/24 at 7:19 pm to AlwysATgr
quote:
Not altogether sure which ones do, but I think some of the LA specialty stores ship their products. Won't be cheap but once in a while maybe?
I looked into that the other day. My cheap arse is driving truck home and filling couple ice chests up with the essentials and driving back.
Posted on 6/25/24 at 8:20 pm to Capt ST
quote:
It would have to be without a quality sausage. I’m struggling with this problem at my new location. I was going to do a gumbo or RB&R. Can’t find a decent smoked sausage up here. Everything tastes like a glorified Oscar Mayer weiner.
I have a hard time believing you can't find decent sausage in some store/butcher/meat shop in every major city in the US.
Posted on 6/25/24 at 8:38 pm to KosmoCramer
The smoked sausage and / or andouille many people use in these dishes is very flavorful, and a bland sausage would make the entire dish relatively more bland.
Most of the country does have sausage that's fine for most things, but may not have the right flavor profile for these particular dishes.
Most of the country does have sausage that's fine for most things, but may not have the right flavor profile for these particular dishes.
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