Gris Gris

Kudos to the waitress for her actions! Those "caretakers" need to never see the sunlight again. I don't understand how anyone could do those things to any person much less a child. ...

[quote]Why do people say this. Is it the color people care about with the dark roux or the taste? I would think the latter, so diluting your dark roux flavor with lighter colored roux at the end seems counterintuitive if you want a dark roux taste.[/quote] I definitely wouldn't add light roux to ...

He has a similar one using the Magic seasoning, but it's pretty much the same as far as frying the chicken and using the oil for the roux. He doesn't "filter" the oil, though. He urges you to keep all the scraped fond etc... to use in the roux just like the one I pasted above. ...

[quote] It's an old Paul Prudhomme recipe[/quote] Are you talking about this recipe? Chicken and Andouille Smoked Sausage Gumbo Chef Prudhomme's Louisiana Kitchen by Paul Prudhomme, 1984, William Morrow and Co., Inc. Makes 6 main-dish or 10 appetizer servings One 2- to 3-pound...

Thanks. I was wondering about chopped onions etc... I have the crawfish etouffee I found in the cabinet, which is apparently the smothered chicken, too. :lol:I was wondering if it would work for smothered pork chops. ...

Do you add much to it when you use it? ...

[quote]The writers obviously have never been to NOLA. There is no place in SE Louisiana where it is warm enough after dark to go swimming where you are not eaten by tons of mosquitos!The house has to be in the River Parishes but they make it seem like it is in the city. [/quote] I doubt it was...

[quote] quote: Maw Maw's chicken is the same as the etouffee except that you add two sticks of butter to the 2 lbs of crawfish for the etouffee. I don't see how that can be true, but then again, etouffee seems to be different things to different people. [/quote] I haven't tasted it so...

Post indicates it's a boudin king cake recipe from the Times Pic. ...

[quote]Why not? I like the idea of being able to get crawfish and cracklins at the same place [/quote] Exactly. Very convenient to pick up crawfish along with some other munchies for your boil or food for non crawfish eaters. One stop shop... ...

[quote]You may be thinking of the gumbo and the chicken stew. The stew is definitely not the same as the etouffee.[/quote] I found the email. He said the sauce piquant is the same as the shrimp creole. Maw Maw's chicken is the same as the etouffee except that you add two sticks of butter to the ...

I had an email from them about the jars. I'll have to see if I can find it, but I recall some jars are the same sauce under different labels. Could well be the gumbo and the etouffee. I know it was a chicken related jar. ...

I've been told that it's quite good and that it's also used for the crawfish etouffee. Same sauce with a different label. ...

I’ve never ordered from Paul’s. My orders from Haydel’s have always been great. ...

Very succinct easy to watch and understand video. I saw it on Facebook. ...

[quote]He was raised, and practiced, Southern Baptist until pretty recently. Don't get much more conservative values than that. [/quote] Apparently, he didn't embrace the no alcohol practice. ...

It was okay. I feel like they’re reaching. I continue to lose interest. ...

Bourbon milk punch. ...

This is an Ian McNulty article on the closure from yesterday on Nola.com. https://www.nola.com/entertainment_life/eat-drink/article_ba576618-5451-11eb-ab34-af49c23947af.html A few quotes: [quote]Chef/owner Jason Goodenough said the decision wasn’t based on restaurant’s financial condition, ...

One of the few positives from Covid is that Galatoire's takes reservations for the downstairs dining room. I know it's not what you asked for, but it's a fine place for a celebration and long festive meal. ...