- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
fried fish and white beans
Posted on 8/19/20 at 7:43 am
Posted on 8/19/20 at 7:43 am
what is this tradition in morgan city and south of?
everywhere you go on friday, they serve fried fish with white beans.
i never heard of the white beans tradition. me......i like some homemade french fries and hush puppies.
give me white beans with some rice and gravy maybe.
everywhere you go on friday, they serve fried fish with white beans.
i never heard of the white beans tradition. me......i like some homemade french fries and hush puppies.
give me white beans with some rice and gravy maybe.
9
Posted on 8/19/20 at 7:51 am to tigerdup07
You know you’re DTB if your school cafeteria serves red beans and sausage on Monday and white beans and fried fish on Fridays. Of course, it was oven baked “fried” fish. I grew up on the combo, seems as standard to me as gumbo and potato salad, or pot roast with rice and gravy (not mashed potatoes).
Posted on 8/19/20 at 7:52 am to tigerdup07
Posted on 8/19/20 at 7:55 am to tigerdup07
I like fried catfish and collard greens (or turnips or mustards). I’m sure white beans would be a good side too. I really like white beans as a side for jambalaya. And when nobody is looking dump the white beans on the jambalaya 
Posted on 8/19/20 at 7:56 am to tigerdup07
I love that dish and it's a bummer that more places don't serve it.
Posted on 8/19/20 at 8:00 am to tigerdup07
I think you coonasses should gather at your respective parish lines , with pitchforks and shoves, and fight this one out.
After you decimate each other, us rednecks will come down and graciously give gravy and stew making lessons to the survivors.
After you decimate each other, us rednecks will come down and graciously give gravy and stew making lessons to the survivors.
Posted on 8/19/20 at 8:11 am to tigerdup07
Fried fish, white beans, brown shrimp jambalaya
Me
Me
Posted on 8/19/20 at 8:20 am to Nicky Parrish
Love it all.
Problem these days is fewer and fewer places are using good local fish. Too many are using that basa crap.
Problem these days is fewer and fewer places are using good local fish. Too many are using that basa crap.
Posted on 8/19/20 at 8:27 am to tigerdup07
It’s a lenten thing that has just evolved
Posted on 8/19/20 at 8:48 am to notiger1997
Unpopular South LA opinion here, but I don't mind basa at all.
But I love me some fried fish with white beans.
But I love me some fried fish with white beans.
Posted on 8/19/20 at 9:05 am to tigerdup07
Wayne Jacob's Smokehouse serves catfish with baby lima beans with shrimp.
This is a great combo.
This is a great combo.
Posted on 8/19/20 at 9:07 am to Nicky Parrish
quote:
Fried fish, white beans, brown shrimp jambalaya
This is the staple dish of the tri-parish
Posted on 8/19/20 at 9:21 am to STrugglin
quote:
dish of the tri-parish
what's the tri parish?
Posted on 8/19/20 at 9:23 am to ruzil
quote:
baby lima beans with shrimp.
Classic dish.
I want to say that baby lima bean harvest lines up pretty well with trawling season.
Posted on 8/19/20 at 9:26 am to tigerdup07
Lafourche, Terrebonne, St Mary
IOW, all those places with lots of water, active commercial fishing, and thus similar foodways.
If you go up the bayou to Assumption, the food changes a bit...subtle, but not quite the same. Move over to St. Charles or St. James, and the same thing happens. I'm talking micro variations, really, but enough to be clear to locals.
IOW, all those places with lots of water, active commercial fishing, and thus similar foodways.
If you go up the bayou to Assumption, the food changes a bit...subtle, but not quite the same. Move over to St. Charles or St. James, and the same thing happens. I'm talking micro variations, really, but enough to be clear to locals.
Posted on 8/19/20 at 9:35 am to hungryone
Yup, my dad was from Chauvin. When he made a jamabalaya it was salt meat and shrimp, a stew was shrimp, crab or crawfish. Fried or baked saltwater fish (mostly drum, reds and sheephead) Gumbo was shrimp, crab and okra.
My mom is from Back Vacherie. Jamabalaya was chicken and sausage with a little pork meat sometimes. Stew was always chicken, very rarely beef. Frued fish was always catfish and her gumbo was always chicken and sausage.
They even made their stews different. My mom would make a roux and add her trinity to it, cook it for a little while then build up from there.
My dad would brown all his trinity in a pot and made his roux in another, then add his roux to the browned onions.
My mom is from Back Vacherie. Jamabalaya was chicken and sausage with a little pork meat sometimes. Stew was always chicken, very rarely beef. Frued fish was always catfish and her gumbo was always chicken and sausage.
They even made their stews different. My mom would make a roux and add her trinity to it, cook it for a little while then build up from there.
My dad would brown all his trinity in a pot and made his roux in another, then add his roux to the browned onions.
Posted on 8/19/20 at 10:25 am to CHEDBALLZ
That's good stuff.
Posted on 8/19/20 at 10:52 am to CHEDBALLZ
Even in south Lafourche, you can parse some town by town variations.
Etouffee de macaroni, with cracked crab, shrimp, and sausage, is a bit more Gallaino/Golden Meadow than Larose.
We need a good cookbook of DTB micro specialities. Shrimp spaghetti recently mentioned on another thread, shrimp & white beans, white oyster stew, fresh green beans aand new potatoes, baby limas in a roux with shrimp, etouffee de macaroni, alligator sauce piquante, bigorneaux gumbo, fried crabs, grilled hardhsell crabs, etc etc
Etouffee de macaroni, with cracked crab, shrimp, and sausage, is a bit more Gallaino/Golden Meadow than Larose.
We need a good cookbook of DTB micro specialities. Shrimp spaghetti recently mentioned on another thread, shrimp & white beans, white oyster stew, fresh green beans aand new potatoes, baby limas in a roux with shrimp, etouffee de macaroni, alligator sauce piquante, bigorneaux gumbo, fried crabs, grilled hardhsell crabs, etc etc
Posted on 8/19/20 at 2:15 pm to hungryone
I remember eating this at a friends aunt and uncles camp on Lake Verret every time we went - If the aunt and uncle were not there the aunt sent a big plastic container of white beans and said we had to catch the fish and fry them - Good memories and good food is such a part of South Louisiana!
Posted on 8/19/20 at 3:12 pm to hungryone
quote:
Etouffee de macaroni
Mom would make one of these with red sauce and oysters
Sorta like an oyster spaghetti but better
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News