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re: Anyone realize the similarities between S. Carolina and Louisiana cooking?
Posted on 1/25/17 at 9:56 am to jchamil
Posted on 1/25/17 at 9:56 am to jchamil
quote:yea like france.
t's possible someone somewhere else thought about dropping some shrimp into boiling water without hearing about it from someone in Louisiana first
1
Posted on 1/25/17 at 10:05 am to BlackenedOut
quote:
If you want to really have your mind blown, it is more than likely Louisiana food resembles South Carolina cooking
well that's a first...got anything to back that statement up with?
Posted on 1/25/17 at 10:10 am to CarRamrod
quote:
yea like france.
As well as every other culture on a coast with access to shrimp
Posted on 1/25/17 at 10:36 am to More beer please
Do you even know what chicken bog is? Italian seasoning is no where close to what spices are in it. 
Posted on 1/25/17 at 10:39 am to SCndaBR
It's sparse on ingredients and seasoning, correct?
Posted on 1/25/17 at 10:43 am to OTIS2
Similar seasoning as jambalaya as the OP is implying. 3 kinds pepper, onion, garlic, bay, celery salt, and some more. Just don't have the recipe with me. I bring it to co-workers all the time. It's just not "Italian" seasoning like the guy claims
Posted on 1/25/17 at 10:43 am to hungryone
quote:
The construct of stewlike stuff over rice is a West African culinary construct, not a European or Native American one.
I am grateful for the W Africans because I love that shite. I could eat different types of stews over rice every damn day
Posted on 1/25/17 at 10:49 am to LSUballs
quote:
I do think they are growing a little over there though.
they are, it's like craft rice growing
Posted on 1/25/17 at 10:51 am to Howyouluhdat
quote:
I am grateful for the W Africans because I love that shite. I could eat different types of stews over rice every damn day
Posted on 1/25/17 at 11:03 am to TypoKnig
quote:
Gullah
Not only cuisine, but a language too...
Posted on 1/25/17 at 11:03 am to mpar98
I said in the original post. South Carolina is a little older of an idea than Louisiana and it certainly got a wave of W. African slaves who probably brought those techniques and cooking style to South Carolina long before Cajuns invented jambalaya or shrimp boils as your posts insinuate.
Posted on 1/25/17 at 11:07 am to SCndaBR
quote:
Do you even know what chicken bog is?
I dont
quote:
Italian seasoning is no where close to what spices are in it.
The recipe linked literally says "Italian Style seasoning"
Posted on 1/25/17 at 11:24 am to More beer please
quote:
The recipe linked literally says "Italian Style seasoning"
All recipes isn't the best website for authentic recipes.
Posted on 1/25/17 at 11:48 am to nes2010
quote:
What? What did they copy from NOLA? Mobile is the older city and as other posters already stated these cuisines came over with the slaves.
I'm not talking about the olden days man. I'm talking about current day Mobile. Most menus are littered with "Cajun" or "Creole" this that and the other. Not to mention the whole NOLA/ Mardi Gras butt hurtness. The struggle is real for Mobile.
Posted on 1/25/17 at 12:37 pm to nes2010
quote:mahdey graaaah
What did they copy from NOLA?
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