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BEESTRONGER's Photo BEESTRONGER SparkPoints: (7,065)
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6/8/08 7:54 P

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whoa! you have a SERIOUS number of SparkPoints....you go!

For the Lord is good and His mercy endures forever...and EVER!


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TXGIRLANGEL's Photo TXGIRLANGEL SparkPoints: (0)
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6/5/08 5:10 P

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That sounds really yummy - thanks!

Matt 6:34 - Therefore do not worry about tomorrow, for tomorrow will worry about itself. Each day has enough trouble of its own.





Amy


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OLDER03's Photo OLDER03 Posts: 2,766
6/5/08 3:56 A

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I really hope you like it. It's easy and you can do it a faster method, too. Just cut down on the liquids until you know how you like it.

I will have to try your recipe for bouleselbae. Do you have it posted on your sparkpage?

Shirl

WHITEANGEL4's Photo WHITEANGEL4 SparkPoints: (217,997)
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6/5/08 3:39 A

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Shirl, I will try this one. I am a lover of the cajun and creole cooking styles. Each has its own points. Give me a pot of bouleselbae and as my Hubby remarkes "I'am as happy as a pig in the sunshine" and when I have that I eat like one. Do not make it often, maybe once a year.

Keep on track


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OLDER03's Photo OLDER03 Posts: 2,766
6/4/08 12:49 P

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I've only used filé in gumbo at the very end of the cooking time so that it doesn't get too stringy, but as you can see, I'm certainly not an expert on Louisiana food. I do know what DH and I like, though. lol

Shirl

Edited by: OLDER03 at: 6/4/2008 (12:48)
CATFANCIER Posts: 2,997
6/4/08 11:03 A

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File (with an accent over the "e") is from a plant - sassafras. It thickens gravy, and most people use either file or okra to thicken a gumbo, but not both.

BEESTRONGER's Photo BEESTRONGER SparkPoints: (7,065)
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6/4/08 10:07 A

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so, is FILE (I think that's how it's spelled) the key to Cajun cooking? Every time I ask our Granny about how to make something she mentions File...what is it? I've seen it in the store it's some kind of spice I think ... or is it a blend of spices?
anyone know?

For the Lord is good and His mercy endures forever...and EVER!


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OLDER03's Photo OLDER03 Posts: 2,766
6/4/08 3:30 A

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You are so right, Nancy. We said we lived in the boring part of the state and had to go down to South Louisiana to get the good food. Monroe isn't Layfayette by any stretch.

NANNYJO1's Photo NANNYJO1 Posts: 607
6/3/08 11:49 P

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My jambalaya doesn't have tomatoes or celery in it. Usually it is leftover meat that isn't enough for another meal (particularly bits of roast or barbque). Not an official recipe but....brown lots of onions, garlic and bell pepper in a bit of oil. Add the meat cut into bite-sized chunks, a cup of rice and two cups of water (salt and pepper, or course). When it begins to simmer, cut the heat to low, cover and wait 15-18 minutes. Give it a stir then let it sit with the lid on for about 5 minutes for the rice to finish.

I attended the AP institute at ULM. The northern part of the state may as well be annexed to Arkansas. It is very different from the southern part.

Edited by: NANNYJO1 at: 6/3/2008 (23:49)
Nancy

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“In the midst of winter, I finally learned that there was in me an invincible summer.” ~Albert Camus


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OLDER03's Photo OLDER03 Posts: 2,766
6/2/08 2:22 P

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Nancy, we love to visit Layfayette, not only for the food, but the wonderful people and music. We had many conferences there when we taught at ULM. I'm really looking forward to your recipes to try. It's always fun to learn and I can make a good roux. What are some of your favorite Cajun dishes?

So was I correct in saying this jambalaya is more creole after your information you gave us? I kept looking for something that I could take to night classes in the crockpot and this worked pretty well. I've made it without tomatoes, too, but it still has celery in it.

AFOOT, we often went to Abita Springs to eat at the brewery restaurant. Sad that we no longer have Jax, though, we always have a good beer with our Louisiana food. I served wine once, and my Cajun department head was mortified, corrected my wayward ways right away. LOL

Shirl

NANNYJO1's Photo NANNYJO1 Posts: 607
6/2/08 1:26 P

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When I get the chance to measure things out, I'll post a few recipes. I'm just down the road from Lafayette. You've definitely eaten real Cajun if you spent summers there.

Nancy

My karma ran over your dogma

“In the midst of winter, I finally learned that there was in me an invincible summer.” ~Albert Camus


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WRITEMANN1's Photo WRITEMANN1 Posts: 8,986
6/2/08 8:20 A

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A keeper! but without a REAL cold bottle of Jax beer how does anyone really, really appreciate cajun/creole cookery? Alack and alas Jax is history. I've been told way too many times that the ONLY thing that doesn't go with this type of food is a 'tee-totaler'. After spending many summers in Lafeyette, LA - the Cajun capital of the world -
I must agree.

Cheers and Let the Good Times Roll!!!!

"I can do all things if I just get off my but's and admit I'm in control of me!" SGM 1:1-5 The only real verse I need.

Never say you didn't have enough time: You have the same amount of time that was given to Helen Keller, Albert Einstein, William Shakespeare, Julius Caesar, Winston Churchill.

I teach because I love to Learn!


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BEESTRONGER's Photo BEESTRONGER SparkPoints: (7,065)
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6/2/08 4:38 A

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I guess I should start learning with easier things...our 104 old granny has tried to explain a few recipes to me but there's something missing in the translation...
Thanks for offering more recipes! Awesome my friend!

For the Lord is good and His mercy endures forever...and EVER!


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
6/1/08 9:05 P

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YEP SOPHIE SEE IT IS SO SAFE NOT EVEN YOU CAN FIND IT....TEE HEE.......I THINK WE ALL HAVE PLACES LIKE THAT AS I STILL HAVE NOT FOUND MY RECIPE FOR BEEF JERKY MADE FROM VENISON. IT IS IN MY SAFE PLACE.

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,174
6/1/08 7:02 P

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That is intereting. So creole is upscale Lousisana and cajun is country. I had the Prudomme Family Cookbook, but don't have a clue where I put it. I guess it is in that safe place where all my missing items are.

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OLDER03's Photo OLDER03 Posts: 2,766
5/31/08 12:03 A

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That's good to know, Nancy. I probably use the term Cajun synonomously with Creole and shouldn't. My Cajun boss always said the "holy trinity" in Cajun food is onion, garlic, and bell pepper. We always asked him to bring his jambalaya to parties and he wouldn't be caught dead with tomatoes in it. lol

I'd love to try your recipes if you have some posted or don't mind posting some.

OK, everyone, since this has tomatoes, I'll call it Creole. It can be made without tomatoes.

Shirl

Edited by: OLDER03 at: 5/31/2008 (00:17)
NANNYJO1's Photo NANNYJO1 Posts: 607
5/30/08 11:28 P

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I live in the heart of cajun country. As someone already said, Cajun food usually doesn't have veggies in it and everything is cooked until mushy. My husband only wants onion and garlic in his food. Sometimes we add okra to the gumbo but that's it. Creole food is richer and more New Orleansy. Cajun is country food. The usual spices are salt, black pepper and cayenne pepper. Emeril is from New Orleans so even when he says his dish is Cajun, it's not. Paul Prudhomme is a Cajun transplanted to New Orleans. His only cook book that is all Cajun food is the Prudhomme Family Cookbook. He wrote it with his family to preserve the heritage of the food.

Nancy

My karma ran over your dogma

“In the midst of winter, I finally learned that there was in me an invincible summer.” ~Albert Camus


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CYNDY55 SparkPoints: (0)
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5/30/08 11:11 P

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I'M GLAD TO HEAR THAT...CHAT SOON......C

TO BELITTLE IS TO BE Little...........INTIMACY,"into me you see.".......TO ERR Is HUMAN.....To Really SCREW Things Up.......YOU Need A COMPUTER


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
5/30/08 11:08 P

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FOOD GLORIOUS FOOD AND MAKE THAT SOME HOT FOOD TOO....TEE HEE. THE LIST COULD GROW BY THE MILE IF I LET IT.

CAROL
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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CYNDY55 SparkPoints: (0)
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5/30/08 10:45 P

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SO WHAT YOU BEEN COOKING LATELY MYSTIQUE-M?...C

TO BELITTLE IS TO BE Little...........INTIMACY,"into me you see.".......TO ERR Is HUMAN.....To Really SCREW Things Up.......YOU Need A COMPUTER


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MYSTIQUEMYSTIC's Photo MYSTIQUEMYSTIC Posts: 20,338
5/30/08 10:33 P

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SOUNDS GOOD TO ME FOR SURE AND I KNOW THAT AFOOT WILL BE SNIFFING AROUND HERE SOON TOO......

CAROL
LOVE TO COOK TEAM LEADER
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"THE DOG KENNEL IS NO PLACE TO KEEP A SAUSAGE" DANISH PROVERB


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5/30/08 9:15 P

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WELL YOUR RECIPE FOR RICE COOKER JAMBALAYA LOOKS VERY TASTY! ALL THOSE INGREDIENTS IN A CROCKPOT, PROBABLY MARRY VERY WELL. WITH A NICE AROMA ALSO. I'LL HAVE TO TRY IT. AS SOON AS THE WEATHER COOLS DOWN A LITTLE. IT'S GOING TO BE HOT THIS COMING WEEK. WE'RE BARBECUING TOMORROW. I PREPARED SOME BACON BEEF BURGER DOGS. I HAD TO FIND THE COOKBOOK I HAD THAT RECIPE IN. THEY'RE DIFFERENT, BUT VERY GOOD. CHATLATER C.....

TO BELITTLE IS TO BE Little...........INTIMACY,"into me you see.".......TO ERR Is HUMAN.....To Really SCREW Things Up.......YOU Need A COMPUTER


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,174
5/30/08 9:02 P

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Thanks for the clarification. I love Etouffee. It is one of my favorites. I had a very good friend who lived in New Orleans and used to take me out to places. I also used to go to the Jazz Festival in th 80's and loved it.

co-leader of Love to Cook


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OLDER03's Photo OLDER03 Posts: 2,766
5/30/08 7:56 P

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BeeStronger, I have an entire collection after living in Louisiana for 17 years. Let me know what you want and I'll post more. I also have Paul Prudhomme and Emeril Lagasse cookbooks, as well as my old standby, Don's Favorites.

Sophie, from my Cajun boss in Louisiana: Creole cooking has lots of vegetables and more tomatoes. Cajun food seems to be more rich rouxs and made up from what the "Acadian" people, later known as "Cajun" people, could catch or gather and according to Pat, my boss, doesn't have a blankety-blank vegetable garden it it if it's authentic. lol

Landry's, a famous restaurant in Louisiana has a little different take on it, but the above was from my boss. www.landrystuff.com/cuisine.html

I really like them both. The rich roux gives each dish such a nice flavor. I have several shrimp dishes that we cook all of the time. We just had a crawfish benefactor who shipped in frozen crawfish tails, so we're making Étouffée with that soon. DH keeps asking me when I'm making it and I keep saying, soon. emoticon
Shirl

Edited by: OLDER03 at: 5/30/2008 (19:55)
BEESTRONGER's Photo BEESTRONGER SparkPoints: (7,065)
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5/30/08 7:40 P

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this looks GREAT! My husband is Cajun and I don't know how to cook ONE SINGLE CAJUN DISH! We just went to the Cajun festival in our area last week end and the food was FAB...but I'm going make this one. Thanks!!!

For the Lord is good and His mercy endures forever...and EVER!


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CHEFSOPHIE's Photo CHEFSOPHIE Posts: 21,174
5/30/08 7:13 P

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This sounds fabulous. I love cajun and creole food. Does anyone know the difference between the two. I am just curious.

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COOPSM's Photo COOPSM Posts: 24,881
5/30/08 4:41 P

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sounds yummy...note to self, add to favorites....

~Beth~

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HICKOK-HALEY's Photo HICKOK-HALEY SparkPoints: (121,154)
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5/30/08 4:40 P

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My dauther's boyfriend is going to love this. Thanks!
Jeanne

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May I always be the kind of person that my dog thinks I am.

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OLDER03's Photo OLDER03 Posts: 2,766
5/30/08 4:35 P

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This dish can be made in the rice cooker or crock pot. I'll make a note for crock pot directions.

RICE COOKER JAMBALAYA
________________________________________
1 1/2 c. uncooked brown rice
1 lb. shrimp or crawfish, shelled and cleaned
1 lb. boneless, skinless chicken, cut into cubes
1 lb. Cajun smoked sausage, sliced or diced
2 Tablespoons butter, melted
1 onion, chopped
1 bell pepper, chopped
1 cup celery, diced
2 tsp. minced garlic
2 teaspoons oregano
2 teaspoons dried parsley (or chopped fresh parsley)
2 teaspoons Cajun seasoning (to your taste)
1-2 tsp. cayenne pepper (to your taste)
2 cans low-sodium chicken broth
1 (28 ounces) can tomatoes, chopped
1-2 teaspoons Tabasco sauce (again, to your taste)

Spray rice cooker with butter flavored cooking spray.
Combine all ingredients in the rice cooker and cook on regular cycle until rice is done.
Garnish with fresh parsley.
Serve with a crisp salad and French bread, and Tabasco sauce for those who want it spicier.
--------------------------------------
NOTE FOR CROCK POT:
Spray crock pot with butter-flavored cooking spray.
Reduce chicken broth to 1 cup.
Place all ingredients in crock pot except rice and shrimp.
Cook 6-7 hours on low.
30-45 minutes before serving, add cooked shrimp and at least 2 cups cooked rice. Cover and continue to cook 30-45 minutes.

Enjoy
Shirl


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