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Started By
Message
How difficult is it to cook cajun/creole food if not familiar?
Posted on 11/1/19 at 11:20 pm
Posted on 11/1/19 at 11:20 pm
I have to start off saying I'm a no good northerner and I'd like to learn more about your food in Lousiana.
I see a lot of the food that is posted on here or recipies that look/sound amazing, and would like to attempt some.
is this a good video to follow?
I would like to attempt red beans and rice first. Any suggestions to start with and any tips? This goes for dishes you reccomend me trying.
Another question, son and I are heading to the barber tomorrow and I would like to try popeyes. Never ate there looking for suggestions of what we should get.
I see a lot of the food that is posted on here or recipies that look/sound amazing, and would like to attempt some.
is this a good video to follow?
I would like to attempt red beans and rice first. Any suggestions to start with and any tips? This goes for dishes you reccomend me trying.
Another question, son and I are heading to the barber tomorrow and I would like to try popeyes. Never ate there looking for suggestions of what we should get.
9
Posted on 11/1/19 at 11:28 pm to momentoftruth87
The toughest thing is you don't know what they should taste like. You can follow a recipe but even my own recipes I've cooked many times, at the end I taste and add seasoning I think it needs. That's why serious chefs go visit the source and eat everything they are interested in several times. So come on down.
Posted on 11/1/19 at 11:29 pm to momentoftruth87
Can you make a roux? 3 piece dark spicy with fries and red beans.
Posted on 11/1/19 at 11:33 pm to Zappas Stache
quote:
The toughest thing is you don't know what they should taste like. You can follow a recipe but even my own recipes I've cooked many times, at the end I taste and add seasoning I think it needs. That's why serious chefs go visit the source and eat everything they are interested in several times. So come on down.
Yeah I understand that. I figured that and finding some ingredients may be my main issues. I would love to make it down there and hope to soon. I will make a post on travel board one of these days and get the family down there!
Posted on 11/1/19 at 11:34 pm to lionward2014
quote:
Can you make a roux?
never tried, but know that's the first step for basically anything
Posted on 11/1/19 at 11:47 pm to momentoftruth87
That recipe is pretty much on point. 2 things that have to be emphasized: soak the beans 8-12 hours (drain and rinse) and include a heavy smoked ham hock to enhance the flavor
Posted on 11/1/19 at 11:55 pm to Got Blaze
just because its cajun/creole it does not mean spicy
Posted on 11/2/19 at 1:29 am to momentoftruth87
Trial and error. I visited with a man today who owned several restaurants in Louisiana, and it was interesting to hear his comments about the best way to cook several dishes. I agreed with his comments, and admitted several times that l learned those lessons the hard way by stumbling into them.
Posted on 11/2/19 at 5:31 am to Bill Parker?
I’m going to get in trouble for saying this but.....
The Cajun ninja on YouTube is a good place to start. His video persona gets on my nerves but his recipes are very good. They are easy to follow and they are basic, yet complete. Start with his chicken fricassee or his pork chops in an onion gravy. Neither require any tweaking.
Another tip is to use good ingredients. Don’t get smoked sausage from Walmart. Go to a real butcher/smokehouse and get smoked sausage and Tasso. This board has frequent arguments over whose sausage is the best and it is for a reason.
The Cajun ninja on YouTube is a good place to start. His video persona gets on my nerves but his recipes are very good. They are easy to follow and they are basic, yet complete. Start with his chicken fricassee or his pork chops in an onion gravy. Neither require any tweaking.
Another tip is to use good ingredients. Don’t get smoked sausage from Walmart. Go to a real butcher/smokehouse and get smoked sausage and Tasso. This board has frequent arguments over whose sausage is the best and it is for a reason.
Posted on 11/2/19 at 7:14 am to momentoftruth87
Oven roux is a no-fail method. Equal parts flour/oil, stir in a black cast iron pot, put in the oven at 350, stir every 30 minutes for 2+ hours. Perfect every time.
Posted on 11/2/19 at 9:03 am to momentoftruth87
To be able to do it properly, you have to LOVE to cook. You can't just do it just because you want to eat something that tastes good. Eating is only the end product of what you are doing. If you don't LOVE cooking then anything you cook will never be as good.
Most people cook out of necessity. Coonasses cook because we LOVE to cook.
It is going to take time and lots of cooking. About 10-15 years from now, you should be pretty good at it.
Most people cook out of necessity. Coonasses cook because we LOVE to cook.
It is going to take time and lots of cooking. About 10-15 years from now, you should be pretty good at it.
Posted on 11/2/19 at 9:09 am to momentoftruth87
Paul Prudhomme's recips for cajun meatloaf, chicken and andouille gumbo(I use rotisserie chicken rather than frying it as he suggests) and red beans and rice(10 cups water instead of his 16) are not difficult at all and are a good start.
The guy in your video doesn't use enough ham hock. Plus his voice is really annoying.
Go with the master's...
Chef Paul's Red Beans and Rice
It should look creamier than the pic above the recipe.
The guy in your video doesn't use enough ham hock. Plus his voice is really annoying.
Go with the master's...
Chef Paul's Red Beans and Rice
It should look creamier than the pic above the recipe.
This post was edited on 11/2/19 at 9:14 am
Posted on 11/2/19 at 9:51 am to Jake88
If you want to try jambalaya, which is more challenging than red beans and rice, check out the Jambalaya Calculator. Use the small batch tab and just go with the ingredients listed.
Jambalaya Calculator
Jambalaya Calculator
Posted on 11/2/19 at 10:52 am to Jake88
John Folse
Posted on 11/2/19 at 11:20 am to momentoftruth87
Easiest: red beans and rice, ettoufee
Hardest: jambalaya, a meat and gravy.
Hardest: jambalaya, a meat and gravy.
Posted on 11/2/19 at 12:38 pm to tigerfoot
quote:
meat and gravy.
Totally disagree on this. To me this is one of the easier things.
Brown your meat, brown & cook down the veggies, add stock and let cook low & slow.
That's a pretty easy entrance point to rice & gravy I feel. It may take some experience to make it great, but not difficult to make it good
Posted on 11/2/19 at 12:42 pm to momentoftruth87
Finding authentic recipes. Everyone and his brother puts a Cajun label on stuff. Paul Prudhomme or Marcelle Bienvenu cook books would be a good start.
Posted on 11/2/19 at 2:36 pm to Jibbajabba
quote:
Another tip is to use good ingredients. Don’t get smoked sausage from Walmart. Go to a real butcher/smokehouse and get smoked sausage and Tasso. This board has frequent arguments over whose sausage is the best and it is for a reason.
Great advice. LA has an embarrassment of riches when it comes to specialty meat markets.
My gold std is Rabideaux's smoked andouille.
You wanna get a whiz-war started, this would be the topic.
What kind of smoked sausages do you have access to?
Posted on 11/2/19 at 2:55 pm to momentoftruth87
I'm gonna echo what others have said. It's not hard. There are no really difficult techniques (MAYBE learning how to REALLY brown something without being afraid of burning it). It's all about knowing a few basic techniques (smothering, fricasseing, browning, deglazing, building a dish on aromatics, etc.) what the final dish should taste like, and knowing how to nudge it to taste the way you want.
Like many of us down here, I learned to cook by cooking with my grandmothers. I learned HOW to make the stuff early. The rest of my life, I've been chasing how to make it taste like I remember theirs tasting. That's the hard part. There's really no recipe, for instance, you can print and say "This recipe is 100% how a gumbo is made" or "this is how to make etouffee". We all know how to make them, but nobody else makes it right.
If you don't believe me, look up some past threads around here when we fight about gumbo because everyone else does it wrong.
Like many of us down here, I learned to cook by cooking with my grandmothers. I learned HOW to make the stuff early. The rest of my life, I've been chasing how to make it taste like I remember theirs tasting. That's the hard part. There's really no recipe, for instance, you can print and say "This recipe is 100% how a gumbo is made" or "this is how to make etouffee". We all know how to make them, but nobody else makes it right.
If you don't believe me, look up some past threads around here when we fight about gumbo because everyone else does it wrong.
This post was edited on 11/2/19 at 3:01 pm
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