Archive for the Category » Stock «

Crab and Corn Bisque

While a warm bowl of bisque may not appeal to many of you this time of year, I can’t think of a better way to bring together two of the summer’s most appealing ingredients, Louisiana blue crab and corn. Each serving just screams, “ Sweet sunshine!” And if you already have some rich seafood stock socked away, it will come together quickly. Like most soups, this Crab and Corn Bisque will improve in the fridge for a day or two. And because it can be successfully frozen, I highly recommend doubling the recipe so a few months down [ ... ]

Creole Onion Soup

Whenever I mention Creole Onion Soup in circles outside of New Orleans, I’m often asked how it differs from French Onion Soup. Well, like many New Orleans recipes, that depends on whose Creole Onion Soup you’re eating.  If you’re savoring a bowl prepared by an old-school Creole or anyone carrying their traditions forward, the soup will likely contain some form of dairy and may even be puréed to a thick, velvety consistency.  Several references to this style of onion soup can be found in various New Orleans cookbooks. The earliest references I discovered were in my mother-in-law’s 1901 edition of [ ... ]

Gumbo: Pulled Duck and Sausage Gumbo (and Super Bowl)

It’s Super Bowl week guys and even though the Saints aren’t playing in the big game this year, there’s still plenty of energy and excitement in New Orleans. Hosting the event has a little something to do with that. The City’s also smack in the middle of Carnival season (as in Mardi Gras). That equates to full celebration mode from sun up to sun down. Hoorah! One of the great things about living in or visiting a host city is being able to share in the excitement surrounding the event without having to attend the event (because we all know how expensive [ ... ]

Gumbo: Turkey Bone Gumbo

Hey! Got a few minutes to talk about Black Friday? Not shopping. Cooking. I know you’re busy finishing up your Thanksgiving menu, planning that inevitable last minute grocery run and cooking make-ahead sides and sauces. And the last thing on your mind is what’s for dinner on Friday. But this is important, especially if your Turkey Day celebration extends through the weekend like ours does. If you need to plan additional meals for visiting family and want to make the most of leftovers, then save that turkey carcass (or beg the hostess for it) [ ... ]

The Turtle Soup

I’m sharing a special love letter with you on this Valentine’s Day. This is not your typical mushy, make-you-blush kind of letter. No, the love letter I’m posting for all the world to see is actually my great-grandmother’s recipe for Turtle Soup as written by her son, my grandfather. I cherish this piece of paper like I would a love letter because it captures not only a special family recipe but a part of my Grandma Kirn who, more than anything, loved to feed us. It’s also the only item I have in my possession with [ ... ]

Shrimp Creole

I’ve never liked Shrimp Creole.  Maybe it’s because my mom never cooked it or because the few restaurant versions that I’ve tried were disappointing.  But oddly enough, it has always been a dish that I wanted to like. I hadn’t thought much about my dysfunctional relationship with Shrimp Creole until recently while reading through a bunch of recipes and stories on roux-based dishes.  Every time a Shrimp Creole reference crossed my desk, my mouth watered.  They all sounded so rich, comforting and tasty, but my food memories recalled otherwise.  I had never eaten a bowl of Shrimp Creole that was rich, [ ... ]

Gumbo: Chicken and Andouille Gumbo

Gumbo is one of the many New Orleans dishes steeped in tradition.  Just about every family has their own unique style, cooked a certain way with specific ingredients.  Each pot tells a story or reveals a bit of family history. Our family gumbo was my great-grandmother’s Creole Seafood Gumbo.  She graciously passed that recipe on to my mom who continued the tradition of preparing the dish for specials occasions.  The pot was always teeming with fresh shrimp, previously boiled crabs (for extra flavor) and briny oysters.  The gumbo was thickened with a light roux and canned okra and finished with tomato [ ... ]

Homemade Stock

If you’ve ever wondered what sets New Orleans food apart from the rest of the world, it’s the layers of flavor that go into each dish.  Two of the most important layers are the roux and the stock.  I’ve already posted a bunch about the roux which you can read here: What’s a Roux? How to Make a Roux Top Ten Tips For Mastering a Roux Now for the stock.  This is yet another back-to-basics cooking skill worth the effort. Making stock from scratch is easy, it just takes a little time.  It’s best to plan ahead so you’ll always have a stash of seafood, [ ... ]
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