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Started By
Message
re: Your go to Louisiana dish
Posted on 6/27/24 at 2:12 pm to Lambdatiger1989
Posted on 6/27/24 at 2:12 pm to Lambdatiger1989
I make a big Louisiana spread for a law firm in New York City every year. They usually want gumbo. I make it ahead of time here at home, freeze it and overnight it to the law office. If I want to make jambalaya I'll ship the smoked sausage up from here. I make okra and freeze it and ship it, corn maque choux.. freeze and ship.
I can find everything else I need there, like vegetables for side dishes. But I really don't want to spend all my time on my trip cooking. So as much as I can make here and ship, I do.
1
Posted on 6/28/24 at 6:41 am to Gris Gris
quote:
Try a kielbasa.
Very underrated and unsung.
Posted on 6/28/24 at 7:59 am to deeprig9
quote:
I live in Georgia and every single grocery store has some type of andouille on the shelf.
That’s true.
This will be a very unpopular opinion, but while Louisiana obviously has the best andouille, many states, including Georgia and Alabama, have better smoked sausage brands.
Posted on 6/28/24 at 8:47 am to Lambdatiger1989
Pork and sausage jambalaya is the obvious one, but I can also easily pull off a shrimp monica.
Posted on 6/28/24 at 9:20 am to bdevill
quote:
I make a big Louisiana spread for a law firm in New York City every year.
Do they call you by your name or just Hillbilly?
Do they send you pictures of the Broadway night? to which you send them Homemade wine?
Posted on 6/28/24 at 9:27 am to Lambdatiger1989
quote:
Your go to Louisiana dish
To make: chicken & sausage gumbo
To eat: crawfish etouffee
Posted on 6/28/24 at 3:08 pm to Lambdatiger1989
I'd probably cook a beef rice and gravy.
Could also do a chicken and sausage gumbo if I could find some decent smoked sausage.
Could also do a chicken and sausage gumbo if I could find some decent smoked sausage.
Posted on 6/28/24 at 4:34 pm to Epic Cajun
quote:
Could also do a chicken and sausage gumbo if I could find some decent smoked sausage.
This
Posted on 6/28/24 at 6:18 pm to BhamTigah
quote:
This will be a very unpopular opinion, but while Louisiana obviously has the best andouille, many states, including Georgia and Alabama, have better smoked sausage brands.
Tell 'em bout that Conecuh bruh!
To the OP, pretty much anything that doesn't have frog leg, crawfish or crab in it. And you might even get lucky finding non-china crawfish tails out of town. Not likely, but possible.
Posted on 6/28/24 at 6:37 pm to Epic Cajun
quote:
I'd probably cook a beef rice and gravy.
Is this really a “Louisiana dish”? There have been a few posts in this thread that make me think that some posters haven’t travelled very much.
Posted on 6/28/24 at 8:47 pm to BhamTigah
quote:
many states, including Georgia and Alabama, have better smoked sausage brands.
Posted on 7/2/24 at 3:42 pm to Mo Jeaux
quote:
People not from Louisiana don't have a clue what Jambalaya is.
I gave the basic instructions to just brown the meat to a New Yorker because he wanted to help me prep the Louisiana spread I was making. When I got to his house, he had all the pork, chicken, sausage and tasso browned but he put everything in a big stock pot and filled the pot half way up with water.
Posted on 7/2/24 at 3:52 pm to Mo Jeaux
A disproportionately high # of your FDB posts are devoted to talking down to LA cuisine and people. The rest are devoted to seed oils. Get a new schtick.
Posted on 7/2/24 at 4:33 pm to Louie T
quote:
A disproportionately high # of your FDB posts are devoted to talking down to LA cuisine and people.
Asking if a certain dish is really a "Louisiana dish" is "talking down to LA cuisine and people"? Does your husband know that you're so overly sensitive?
quote:
he rest are devoted to seed oils.
The rest? Really? All the rest? And god forbid I talk about a food on the goddamn Food Board.
Why don't you go frick yourself.
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