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re: Need Louisiana dishes for graduation party
Posted on 5/1/13 at 1:26 pm to HungryTiger
Posted on 5/1/13 at 1:26 pm to HungryTiger
quote:
Boudin balls
If you do this, egg wash and then roll in crushed Ritz crackers. I could eat the arse out of those things.
0
Posted on 5/5/13 at 4:53 pm to Gris Gris
quote:
gumbo is a given no matter what time of year it is.
Decided to do one. But since I am doing jambalaya too I dont want to do a regular chicken and andouille. I havent seen many recipes on here for seafood gumbo, atleast there arent any in the td cookbook
Posted on 5/6/13 at 10:01 am to More beer please
bump
Posted on 5/6/13 at 10:42 am to More beer please
Def have some boudin on hand Ronnies smoked is the best in BR. Make a bunch of small crawfish pies, always a big hit and easy to eat.
Posted on 5/6/13 at 10:48 am to More beer please
get real cajun
try this
try this
Posted on 5/6/13 at 10:49 am to More beer please
Seafood gumbo is tricky. You need a good strong stock. It must be served pretty quickly or the seafood will overcook. It doesn't "hold" well. If you're going to serve it right away , it will work.
Posted on 5/6/13 at 1:12 pm to Gris Gris
then chicken and andouille gumbo it is 
Posted on 5/6/13 at 1:53 pm to More beer please
Posted on 5/6/13 at 2:11 pm to More beer please
Since you're sort of doing a "taste of Louisiana foods", I think the chicken and sausage gumbo will be fine. You could do a seafood meat jamba mix.
Posted on 5/6/13 at 3:25 pm to More beer please
If you want to do a green dish, you could make a mess of collard greens.
Cleaning them is a lot of work.. if you want frozen that are already cleaned and chopped, Southside Produce on Perkins has them frozen and boxed.
Posted on 5/7/13 at 11:20 am to Gris Gris
I was afraid chicken and andouille gumbo and jambalaya would be too much of the same. Maybe I will change it to pork and andouille jambalaya instead.
Posted on 5/7/13 at 11:25 am to More beer please
quote:
I was afraid chicken and andouille gumbo and jambalaya would be too much of the same.
It won't be.. It's good to keep the flavors consistent so you're not all over the map.. Remember pork is rich and has alot of fat.. I'd use chicken with the jambalaya so your presentation isn't "porked-out".
Posted on 5/15/13 at 3:00 pm to More beer please
Decided on jambalaya, white beans, gumbo, crawfish cardinale, pulled pork sliders with coleslaw, crawfish and Andouille cheesecake, hogshead cheese, grilled sausage with mustard, and boudin eggrolls and a few other dips by a friend. Should be an interesting few days of prep.
This post was edited on 5/15/13 at 3:04 pm
Posted on 5/15/13 at 3:13 pm to More beer please
You gonna be busy but your friends are in for a treat!
Posted on 5/15/13 at 3:18 pm to Gris Gris
luckily I got the other 2 who are throwing the part with me to help prep big time Thursday night. And plenty of beer to get me through the process of coursePosted on 5/15/13 at 3:27 pm to More beer please
Report back and pics of the spread would be lovely.
Posted on 5/15/13 at 3:32 pm to Gris Gris
I will do my best
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