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Message
Recipe to represent Louisiana
Posted on 4/29/10 at 8:54 am
Posted on 4/29/10 at 8:54 am
Hey everyone,
I am getting ready to do an exchange program in Germany for the summer and one of their orientation activities is for us to bring a local recipe. I would like to show them some good New Orleans food!
So, if you had to cook one meal for a bunch of Europeans that exemplified N.O. food, what would it be? (No purely regional items...crawfish/redfish/...)
I am getting ready to do an exchange program in Germany for the summer and one of their orientation activities is for us to bring a local recipe. I would like to show them some good New Orleans food!
So, if you had to cook one meal for a bunch of Europeans that exemplified N.O. food, what would it be? (No purely regional items...crawfish/redfish/...)
6
Posted on 4/29/10 at 9:11 am to 185LSU
jambalaya/gumbo 
Posted on 4/29/10 at 9:14 am to 185LSU
quote:
that exemplified N.O. food
quote:
jambalaya/gumbo
Neither one of those. If you want some cajun food then those would work
Posted on 4/29/10 at 9:15 am to 185LSU
Shrimp/crab Etouffee?
Treedog's Sauce piquante?
Treedog's Sauce piquante?
Posted on 4/29/10 at 9:18 am to 185LSU
Good luck finding LA ingredients in Germany.
Posted on 4/29/10 at 9:18 am to 185LSU
Red Beans & Rice
redfish atchafalaya
redfish atchafalaya
Posted on 4/29/10 at 12:32 pm to Early Cuyler
boudin 
Posted on 4/29/10 at 12:58 pm to bigwheel
muffaletta/poboys/beignets/kingcakes...aren't they NOLA originals?
Posted on 4/29/10 at 1:06 pm to oompaw
Gumbo/Red Beans/Jambalaya. Bring the ingredients.
Posted on 4/29/10 at 3:47 pm to 185LSU
A few weeks ago I cooked a large jambalaya (250 servings) for a group that included Europeans, Austrailians and Canadians and it was well liked by all.
I did not season it as much as I normally would because I wanted everyone to be able to eat it. I just made sure there was plenty of hot sauce and Tony's on the tables for those who wanted more spice.
The Germans especially liked the sausage in it and most of them came back for seconds and a few ate 3 plates. (Germans like to eat)
I normally do not prepare a "New Orleans" style jambalaya with tomato sauce, but for what you are talking about, I probably would.
The only problem you are going to have over there is finding smoked sausage. All of the sausage I ever found over there was more like what we would call fresh sausage; however, you can remedy this by smoking or baking (on low heat) your sausage first.
Another tip: Bring your own seasoning, but don't overdo it. Most of their dishes are usually only mildly seasoned.
Good luck and make us proud.
I did not season it as much as I normally would because I wanted everyone to be able to eat it. I just made sure there was plenty of hot sauce and Tony's on the tables for those who wanted more spice.
The Germans especially liked the sausage in it and most of them came back for seconds and a few ate 3 plates. (Germans like to eat)
I normally do not prepare a "New Orleans" style jambalaya with tomato sauce, but for what you are talking about, I probably would.
The only problem you are going to have over there is finding smoked sausage. All of the sausage I ever found over there was more like what we would call fresh sausage; however, you can remedy this by smoking or baking (on low heat) your sausage first.
Another tip: Bring your own seasoning, but don't overdo it. Most of their dishes are usually only mildly seasoned.
Good luck and make us proud.
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