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Started By
Message
If you had to choose one dish to cook for someone that wasn't from Louisiana
Posted on 11/10/21 at 8:39 pm
Posted on 11/10/21 at 8:39 pm
To represent South Louisiana cooking, what would you make?
20
Posted on 11/10/21 at 8:47 pm to nateslu1
Depending on the time of year and my current envie:
Gumbo
Rice n gravy
Etouffe
Gumbo
Rice n gravy
Etouffe
Posted on 11/10/21 at 8:51 pm to nateslu1
Depends on where they are from --- and how much access they have to fresh seafood.
Crawfish Etouffee (or Shrimp)
BBQ Shrimp
Blue Crab Beignets
Crawfish Bisque (if during season)
Crawfish Monica
Shrimp and Grits
Crawfish Etouffee (or Shrimp)
BBQ Shrimp
Blue Crab Beignets
Crawfish Bisque (if during season)
Crawfish Monica
Shrimp and Grits
Posted on 11/10/21 at 8:56 pm to Will Cover
Great list. I’d add Sauce Piquant.
Posted on 11/10/21 at 9:03 pm to nateslu1
Turtle sauce piquant
Posted on 11/10/21 at 9:15 pm to OTIS2
One of my favorite dishes to make is Shrimp Roban (Semolina recipe).
Posted on 11/10/21 at 9:55 pm to Will Cover
quote:
Shrimp and Grits
I think this is a southern east coast thing.
Posted on 11/10/21 at 10:06 pm to nateslu1
I would do a stuffed flounder topped with lump crab meat and crawfish etoufee
Posted on 11/10/21 at 10:09 pm to nateslu1
Catfish Acadienne w/crawfish
covers several bases
covers several bases
Posted on 11/10/21 at 10:13 pm to nateslu1
Red beans and rice with andouille
Bbq shrimp
Char broiled oysters
R&O Style roast beef poboy
Oyster poboy
Shrimp Poboy
I could go on
Bbq shrimp
Char broiled oysters
R&O Style roast beef poboy
Oyster poboy
Shrimp Poboy
I could go on
Posted on 11/10/21 at 10:36 pm to nateslu1
Gumbo
Posted on 11/11/21 at 12:24 am to nateslu1
Etouffe is the only answer.
Grew up 5 hours from Louisiana. A fella opened up a cajun restaurant in my town. Walked in as an idiot teenager and asked him what was good.
My mom was a great cook, but Holy Moly, that plate of Etouffe changed the way I enjoyed food from that point forward.
Grew up 5 hours from Louisiana. A fella opened up a cajun restaurant in my town. Walked in as an idiot teenager and asked him what was good.
My mom was a great cook, but Holy Moly, that plate of Etouffe changed the way I enjoyed food from that point forward.
Posted on 11/11/21 at 3:57 am to nateslu1
quote:
Etouffe
How do you not love crawfish étouffée? Although I think gumbo would scratch their itch for "authentic Louisiana"
Posted on 11/11/21 at 4:50 am to nateslu1
Charbroiled fresh oyster on the half shell or grilled redfish on the half shell slathered in herb infused butter
Posted on 11/11/21 at 6:34 am to HoboDickCheese
I second the turtle sauce piquant.
Posted on 11/11/21 at 6:36 am to nateslu1
Gumbo for sure
Posted on 11/11/21 at 6:43 am to gumbo2176
quote:
Charbroiled fresh oyster on the half shell or grilled redfish on the half shell slathered in herb infused butter
Don’t really scream Louisiana to me.
Posted on 11/11/21 at 12:59 pm to nateslu1
Posted on 11/11/21 at 1:04 pm to nateslu1
How is jambalaya not anywhere in this thread?
Posted on 11/11/21 at 1:13 pm to jbgleason
Shrimp Remoulade Salad and Blackened Redfish
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