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This entry is part of a series, New Orleans Scene»
Never play cards with a man called Doc. Never lie down with a woman who has more troubles than you. And never, ever eat at a place called Mom’s. Anybody who studies life extensively will be able to cite these principles and more. They’re universal, […]
Starting this morning, we’re on a raid road trip to New Orleans, in the next-door country of Louisiana. The American Chemical Society is holding a big party regional meeting, and we’re going as a group to present some chemical research. And eat spicy Cajun. And tour the rue Bourbon. It’s purely educational, of course. Seven of […]
One of the world’s great commercial treasures, the Cajun seasoning company Walker & Sons (makers of the “Slap Ya Mama” line of Cajun seasoning), has taken the spice wars to a level not seen since the British East India Company sought to dominate the spice routes from far Cathay. You see, they’re suing “Punch […]
If you watch Emeril Live (and who doesn’t?) you’ve probably seen him make this dish. As a naturalized Cajun, Emeril knows how to make this stuff well! And I learned how from him. After all, we’re bestest buds now that I stood in line for seven hours to get one of his books autographed […]
Not a lot crackin’ today; been cruising that Interwebz thingie, though, and I’ve found a few interesting places to stop by: Cajun Cooking Recipes. A simple, no-frills site. This one does have recipes for alligator, armadillo, bear, beaver, blackbird and other important supplementary protein sources (for those of you who like to supplement, that is). Cajun […]
Some folks had the audacity to complain mentioned that the Jambalaya I shared way back on October 1 was a little bit difficult to make. Me, I don’t see what the problem is but I decided to share an even easier version. I dug around in the Way Back Stack of Dad’s Chile Cookbook […]
The word “roux” brings smiles to the faces of some folk, and strikes fear into the hearts of many others. Let’s cut to the chase here; it’s just a thickener, people! Nothing to fear. If you’ve been to Cordon Bleu school or such (and who hasn’t?) then you already appreciate the roux. It’s the […]
Some fella once quipped that the catfish was the Cajun state bird. Me, I think that’s pretty mean. So mean, in fact, that I stopped laughing as soon as my ribs started to hurt. (No sense in taking things too far!) There is one thing, though, that the Cajun Nation has right: Catfish is […] |
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