New recipes

Rabbit Étouffée with Baked Cheese Grits

Rabbit Étouffée with Baked Cheese Grits


  • 2 1 1/2- to 1 3/4-pound rabbits, thawed if frozen, each cut into 8 pieces, or 3 1/2 pounds chicken thighs
  • 1 large red onion, chopped
  • 2 carrots, peeled, chopped
  • 6 large fresh thyme sprigs
  • 3 cups low-salt chicken broth
  • 2 cups canned crushed tomatoes with added puree
  • Baked Cheese Grits (click for recipe)

Recipe Preparation

  • Preheat oven to 350°F. Sauté bacon in wide ovenproof pot over medium heat until crisp. Transfer bacon to paper towels.

  • Sprinkle rabbit with salt and pepper. Increase heat to medium-high. Working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. Transfer to large bowl. Add 1 tablespoon butter to pot; add onion, carrots, and celery. Sauté until vegetables begin to brown, about 10 minutes. Add garlic, thyme, and bay leaves; stir 1 minute. Return rabbit and bacon to pot. Add wine; simmer 5 minutes. Stir in broth and tomatoes; bring to boil. Cover pot tightly. Transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. Season with salt and pepper. Divide among plates; spoon grits alongside.

Recipe by Jacques Imo s Cafe in New Orleans LA,Photos by Pornchai MittongtareReviews Section


Laissez les bon temp rouler, Cookies! It’s carnival season in Louisiana and we’re excited! Mardi Gras is one week away! It’s one of the best times to be here in the Boot state! So much culture, lively spirits, love, and AMAZING FOOD! Which brings us to today’s recipe…Jambalaya!

I wish I could have each of you in my kitchen to smells this stuff! It’s heavenly! Chicken, sausage, the Holy Trinity, rice, shrimp…omg! It’s goodness! And pretty easy to make!

The key to cooking the rice perfectly is to not open that lid! The steam is what cooks the rice. It can definitely stand on its own, but add a salad and/or some white beans, and honey, you’ve got a meal! Don’t forget the king cake!!

1-2 lbs chicken thighs (bone in)

Season chicken well Add it to a pot (preferably a dutch oven) all with half of the chopped veggies Pour in enough water to cover the chicken and bring to a boil Low heat and simmer until chicken is cooked Remove chicken and coarsely shred Reserve stock In the same pot, brown the sausage Add in the remaining veggies, except garlic, and saute for 5 mins Now, stir in the garlic Add the tomato paste and stir Add the chicken and chicken stock Bring to a boil Stir in the rice Turn the heat to LOW and cover. Do NOT uncover until after 20-25 mins. NO peeking! Taste and adjust seasoning if needed Add in shrimp Stir gently and turn off heat. The residual heat with cook the shrimp Once shrimp are pink allow the jambalaya to stand for 5 mins before serving Enjoy!

What Is the Difference Between Jambalaya and Etouffee?

I don’t know about you, but when I travel to New Orleans to eat and drink, I usually don’t ask questions—but when perusing menus, you might wonder “What is the difference between jambalaya and étouffée?”

Normally, I don’t bother with explanations, hardly glance at dish descriptions, eschew translations, because I know, whatever it is, it’s going to be damn delicious. Food culture and heritage is the heartbeat of that city, after all you can trust that you’re in good hands.

Of course, it’s not a totally infallible plan. The problem arises when I get back, and in my food-and-cocktail sweats haze cannot, for the life of me, remember which was the favorite dish I wanted to try and recreate at home. It had lots of spice and rich, savory flavor…there was shellfish of some variety, shrimp, I think, and maybe sausage…rice, for sure…it wasn’t a soup, so gumbo’s out. Narrowed down to jambalaya and étouffée, I decided to do some digging.

Cajun vs Creole

Culinary Cousins What Is the Difference Between Creole and Cajun Food? Not surprisingly, the two dishes have roots in both Cajun and Creole cuisines. There is a difference, by the way, if you’re interested in reading up on it, but to make a long story short: Creole cuisine relies on a wider variety of cultural influences—French, Spanish, African, Caribbean, Portuguese, among others—and therefore often uses more traditionally “exotic” ingredients and spices. Cajuns, on the other hand, are considered those of French Acadian descent, and their cuisine is firmly based around whole-animal butchery, indigenous seafood, and more local ingredients and bold seasonings. Which is why the roux in Cajun étouffée is made using oil and flour and is typically darker, whereas in Creole cuisine, it’s butter and flour. And Cajun jambalaya, for example, doesn’t call for diced tomatoes, like its Creole counterpart, and instead browns the meat in the pot first before adding any other ingredients. But I digress.

The Holy Trinity, Roux, and Rice

One thing that unites both dishes (in either of their iterations) is the use of the “holy trinity”: The combination of onions, bell peppers, and celery that is at the base of just about any iconic Louisiana dish you can think of. The other important staple of Louisiana cooking, roux—flour cooked in fat mixture essential to thickening sauces—is used in étouffée, but not jambalaya. This, I would say, has to do with how you would codify the two dishes. Both are considered main dishes, but étouffée is more or less a sauce, a thick gravy, if you will, typically served over rice. Jambalaya, however, is a rice dish, akin to paella, its likely ancestor. One uses rice as a vehicle, the other as a staple component of the dish.

Lodge 6-Quart Enameled Cast Iron Dutch Oven, $59.99 on Amazon

Whichever one you make, you'll need a big pot, and this one goes from stovetop to oven to table.

Meat & Seafood

As for the discussion of other key ingredients, there is a little overlap. Shellfish, specifically crawfish (arguably the most traditional), shrimp, and crab, are the usual stars of étouffée, although there are certainly variations with meat that exist (chicken, rabbit, and sausage). While étouffée is usually a one (maybe two) ingredient-driven show, jambalaya is all about the combo. The usual suspects there are andouille sausage, chicken, smoked ham, and shrimp.

Alright, enough talk, get yourself to the kitchen and laissez les bons temps rouler.

Chicken and Andouille Jambalaya

Humble though it may appear on the plate, this cultural melting pot of a rice stew is definitely for those home cooks who enjoy tackling a more labor-intensive project. A masterful layering of flavors, this Cajun creation combines bold spice with the savory trinity of snappy andouille sausage, smoked ham, and chicken thighs. Get our Chicken and Smoked Andouille Jambalaya recipe.

Wild Rice Jambalaya

The party in your mouth that is this savory, spicy one-pot-wonder surf-n-turf stew gets a little more raucous here with the substitution of wild rice for the traditional jasmine. The nuttier, chewier grain cranks the volume on the texture and heartiness of the dish in a really great way. Get our Wild Rice Jambalaya recipe.

Easy Jambalaya Breakfast Burrito

How can someone not love a dish that can easily transition from being last night’s dinner to tomorrow’s breakfast? Once you have the jambalaya made, all you need to do is add soft scrambled eggs, shredded cheese, and wrap it all up on a large, warmed flour tortilla. And there you have it: The breakfast of I’m-gonna-need-a-nap-later champions. Get the Easy Jambalaya Breakfast Burrito recipe.

Recipe Summary

  • ¾ teaspoon paprika
  • ¼ teaspoon ground thyme
  • ¼ teaspoon dried oregano
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon white pepper
  • ¼ teaspoon ground black pepper
  • 2 pounds shrimp, peeled and deveined
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • ⅓ cup diced onion
  • ⅓ cup diced green bell pepper
  • ⅓ cup thinly sliced celery
  • 2 tablespoons all-purpose flour, or as needed
  • ½ cup diced tomatoes
  • 1 ¾ cups chicken stock, or as needed
  • ½ teaspoon Worcestershire sauce
  • 1 dash hot sauce, or more to taste
  • salt to taste
  • ¼ cup sliced green onions
  • 2 cups cooked rice, or to taste

Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.

Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.

Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute stir, and cook 1 minute more.

Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.

Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.

Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.

Stir shrimp into etouffee sauce let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.

Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Cooking Class Terms & Conditions

Farm to Fork Cooking Class
Terms & Conditions

Reservations (Please read our cancellation policy before making a reservation) Classes are by reservation only and must be paid for at the time the reservation is made. Call 903-645-3232 for availability and to make a reservation using a credit card. Space is filled on a first come, first served basis. Participants should be 14 or older. If your preferred class is full, we will place you on a waiting list. Your credit card will be charged at the time you make your reservation.

Cancellation Policy
Due to the financial impact of cancellations at the last minute, our cancellation policy is strictly followed. There are no exceptions regardless of the circumstances or nature of an emergency situation. If you cancel a reservation 21 days prior to a class, your class fee will be refunded less 50% as a cancellation charge. To lose no value, you may transfer your class reservation to another person. If cancellation is within 20 days of the class date, you forfeit the entire class fee. A substitution is allowed to avoid this. All refunds are by check.

Class Cancellation
We reserve the right to cancel any class at any time. Classes may be cancelled due to insufficient enrollment, illness of the instructor or inclement weather. Date of a class may change for unforeseen reasons and advance notice will be sent to you. In such instances, you can receive a full refund or you may choose to use the class fee paid as a credit toward another class. Recipes may be changed due to unavailability of ingredients.

Staying on the Farm
If you wish to combine a Farm to Fork Cooking Class and a weekend getaway, we offer accommodation in a lakeside cabin. Book early to avoid disappointment.

All classes are at The Greer Farm House and start at 11:00 AM
Gift certificates available
Reservations or Additional Information:

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Recipe Types List - Categories

While this is not a comprehensive list, we have tried to provide as many examples of each Recipe Type as possible along with specific usage guidelines. For each Recipe Type, we have provided the corresponding Course that should generally be indexed, although exceptions are noted for some dishes/Recipe Types we have also summarized EYB's guidelines for indexing Vegan and Vegetarian in the Nutrition field (see the Updated bullet below). A few guidelines are:

  • Be aware of dishes/recipes that appear to come under one Recipe Type but belong in another, e.g., Boston cream pie belongs in Cakes, large, not in Pies, tarts & pastries
  • Confusion can arise between recipe names from different countries/regions, e.g., American biscuits vs. UK biscuits.
  • Updated: All dishes/Recipe Types should be indexed as Vegan/Vegetarian according to EYB's general guidelines for the Nutrition field about what constitutes Vegan and Vegetarian, and as indicated specifically for each Recipe Type in the table below. The Nutrition tag guidelines used below are:
    • NUTRITION: None - Do not index either Vegetarian or Vegan (except under the special circumstances outlined, if any).
    • NUTRITION: Vegan/Vegetarian - Index both Vegetarian and Vegan if both apply , i.e., there are no vegetarian- or vegan-taboo ingredients, whether listed or omitted as store-cupboard ingredients (usually savory recipes).
    • NUTRITION: Vegan - Index only Vegan if it applies , i.e., there are no vegan-taboo ingredients, whether listed or omitted as store-cupboard ingredients, but do not also list Vegetarian (usually sweet/dessert recipes).

    Baked & steamed desserts

    Course: Dessert
    Nutrition: Vegan

    • apple/baked charlottes (served hot index cold charlottes as Mousses, trifles, custards & creams)[English]
    • baked/stewed/poached apples/pears/figs/other fruits
    • bread pudding (sweet if savory, index as Egg dishes)
    • clafoutis [French]
    • Indian pudding (NOT Native American) [American]
    • kugel/noodle pudding (sweet if savory, index as Pasta, baked) [Jewish]
    • plum pudding [British]
    • soufflés (sweet/dessert)
    • spotted dick [British]
    • suet pudding [British]
    • Yorkshire pudding (sweet/dessert if savory, index as Bread & rolls, savory) [British]

    Beverages / drinks (no-alcohol)

    Course: None unless specified
    Nutrition: None (except index Vegan for beverages that normally contain eggs/dairy/honey/etc. but are free of vegan-taboo ingredients , e.g., egg-less, non-dairy "eggnogs", milkshakes/milk-based smoothies made with non-dairy milk)

    • eggnog (no alcohol) [American]
    • egg cream [American]
    • lassi [Indian]
    • milkshakes (do not index as Ice cream & frozen desserts)
    • smoothies
    • teas

    Bread & buns, sweet

    Course: Afternoon tea
    Nutrition: Vegan

    • babka/bubka [Eastern European]
    • bagels (sweet)
    • banana bread
    • Bath buns [British]
    • Boston buns [NOT American -- Australian]
    • brioche (if savory, index as Bread & rolls, savory if filled, index as Pies, tarts & pastries) [French]
    • cinnamon buns/rolls
    • crumpets [English]
    • fruit breads
    • hot cross buns
    • kugelhopf [European]
    • lardy cakes (NOT cakes) [British]
    • melonpan/melon pan/melon buns/melon bread [Japanese, or as specified]
    • New England/Boston brown bread [American]
    • nut breads
    • pan dulce [Mexican]
    • pandoro [Italian]
    • panettone [Italian]
    • popovers (sweet)
    • scones (sweet)
    • sticky buns/rolls
    • stollen [German]
    • Welsh cakes (NOT cakes) [Welsh]
    • zucchini bread

    Bread & rolls, savory

    Course: None unless specified
    Nutrition: Vegan

    • arepas (if filled, index as Pies, tarts & pastries) [South American, or as specified]
    • bagels (savory)
    • baguettes [French]
    • bannock [Scottish]
    • bialys [East European]
    • biscuits (American only index UK-style biscuits as Cookies, biscuits & crackers) [American]
    • bread starters, such as sourdough, and biga [Italian]
    • breadsticks
    • brioche (if sweet, index as Bread & buns, sweet if filled, index as Pies, tarts & pastries) [French]
    • challah [Jewish]
    • ciabatta [Italian]
    • English muffins [NOT English!]
    • flatbread (unless with toppings, then Pizza & calzones)
    • focaccia (unless filled or with toppings, then Pizza & calzones) [Italian]
    • fougasse [French]
    • grissini [Italian]
    • Irish soda bread (if sweet, index as Bread & buns, sweet MUST list either 'baking soda' or 'bicarbonate of soda') [Irish]
    • lavash [Middle Eastern]
    • muffins (savory if sweet, index as Cakes, small)
    • naan [Indian]
    • piadina [Italian]
    • pita [Middle Eastern]
    • popovers (if sweet, index as Bread & buns, sweet if filled, no Recipe Type) [American]
    • pretzels
    • Sally Lunn buns/cakes [British]
    • scones (savory)
    • tortillas [Mexican]
    • Yorkshire pudding (savory if sweet/dessert, index as Baked & steamed desserts) [British]

    Brownies, slices & bars

    Course: Dessert
    Nutrition: Vegan

    • blondies
    • Congo bars [American]
    • flapjacks (UK and Ireland only index American flapjacks as Pancakes, waffles & crêpes) [British]
    • hermits [American]
    • Louise cake (NOT a Cake) [New Zealand]
    • marshmallow/Rice Krispies treats
    • Nanaimo bars [Canadian]
    • squares
    • tiffin [British]

    Cakes, large

    Course: Dessert unless specified as being for Afternoon tea or Breakfast/brunch
    Nutrition: Vegan

    • angel food cake [American]
    • baked Alaska [American]
    • Battenberg cake/Battenburg cake [English]
    • Black Forest cake [German]
    • Boston cream pie (NOT a pie!) [American]
    • bundt cakes
    • coffee cakes (index as Afternoon tea)
    • Dacquoise [French]
    • Dobos torte [Hungarian]
    • Dundee cake [Scottish]
    • Génoise
    • German chocolate cake (NOT German) [American]
    • gingerbread
    • Lady Baltimore/Lord Baltimore cake [American South]
    • Madeira cake [English]
    • Opera cake/gateau Opera [French]
    • panforte [Italian]
    • parkin [English]
    • Pavlova [Australian & New Zealand]
    • red velvet cake [American]
    • Sachertorte [Austrian]
    • savarin [French]
    • simnel cake [British, or as specified]
    • Swiss roll [NOT Swiss -- no Ethnicity]
    • teacake/tea cake (index as Afternoon tea)
    • vacherin [French]
    • Victoria sponge [British]

    Cakes, small

    Course: Afternoon tea unless specified as being for Dessert
    Nutrition: Vegan

    • babas au rhum [French]
    • cannelé / canelé [French]
    • cupcakes
    • Jaffa cakes (NOT Cookies, biscuits & crackers) [British]
    • lamingtons [Australian]
    • madeleines [French]
    • muffins (sweet index savory as Bread & rolls, savory)
    • petits fours (glacés/cake-style) [French]
    • shortcakes
    • whoopie pies [American]

    Candy / sweets

    Course: None
    Nutrition: Vegan

    • barks
    • brittles
    • candied peels/fruits/nuts
    • fudge
    • marshmallows
    • nougat
    • s'mores/smores [American]
    • truffles
    • turrón [Spanish]


    Course: Dessert for sweet, Appetizers or Main course for savory
    Nutrition: Vegan for sweet recipes Vegan/Vegetarian for savory recipes

    Children & baby food

    Course: As appropriate to other RTs
    Nutrition: As appropriate to other RTs


    Course: Main course
    Nutrition: Vegan/Vegetarian

    • meat/poultry chilis [American]
    • vegetable chilis (index as Vegan/Vegetarian if no meat/poultry stock) [American]

    Chutneys, pickles & relishes

    Course: None if chutney/pickle/relish alone
    Nutrition: Vegan/Vegetarian

    • chow-chow [American]
    • kimchi/kimchee [Korean]
    • piccalilli
    • sauerkraut [German]

    Cocktails/drinks (with alcohol)

    Course: None
    Nutrition: None (except index Vegan for cocktails that normally contain eggs/dairy/honey/etc. but are free of vegan-taboo ingredients, e.g., egg-less, non-dairy "eggnogs", white Russians made with non-dairy milk, Bloody Marys made with vegan Worcestershire sauce)

    • Americano [NOT American -- Italian]
    • Bellini [Italian]
    • black/white Russian [NOT Russian!]
    • Bloody Mary [American]
    • eggnog (with alcohol) [American]
    • mint julep [American South]
    • mojito [Cuban]
    • Moscow mule [NOT Russian -- American]
    • Negroni [Italian]
    • Pimm's cup [English]
    • sangria [Spanish]
    • Sazerac [Cajun & Creole]

    Cookies, biscuits & crackers

    Course: Afternoon tea for sweet, Canapés / hors d'oeuvres for savory if specified, none for savory crackers if unspecified
    Nutrition: Vegan

    • Afghan biscuits (NOT Afghan) [New Zealand]
    • Anzac biscuits [Australian & New Zealand]
    • biberli [Swiss]
    • biscotti [Italian]
    • biscuits (UK only index American-style biscuits as Bread & rolls, savory)
    • lebkuchen [German]
    • macaroons
    • matzo [Jewish]
    • Mexican wedding cakes/Russian tea cakes (NOT Cakes, small NOT Mexican or Russian -- no Ethnicity)
    • Monte Carlo biscuits [Australian]
    • rusks
    • shortbreads
    • snickerdoodles [American]
    • springerle [Swiss]
    • zwieback

    Crumbles, cobblers, crisps & bettys

    Course: Dessert
    Nutrition: Vegan

    • buckles [American]
    • grunts [American]
    • pandowdy/pan dowdy/pandowdies [American]
    • slumps [American]
    • sonkers [American South]
    • toppings for crumbles, cobblers, etc. (but do not index Desserts in Course)


    Course: Main course unless specified as a Side dish vegetable curry
    Nutrition: Vegan/Vegetarian

    • balti [Pakistani]
    • dopiaza [Indian]
    • jalfrezi [Indian]
    • korma [Indian]
    • massaman [Thai]
    • panaeng/phanaeng [Thai or Laotian, as specified]
    • roghan josh/roghan josh [Indian]
    • sambar [as specified]
    • tikka masala [British]
    • vindaloo [Indian]

    Dips, spreads & salsas

    Course: As specified by author – Appetizers, Side dish, or None
    Nutrition: Vegan/Vegetarian

    • baba ghanouj/ghanoush [Middle Eastern]
    • bagna cauda [Italian]
    • caponata [Italian]
    • dipping sauces (also index all appropriate Sauces RT's)
    • flavored butters
    • fondue (savory index sweet fondue as Sauces for desserts)
    • gentleman's relish (NOT a relish) [British]
    • guacamole [Mexican]
    • hummus [Middle Eastern]
    • pâté
    • pico de gallo [Mexican]
    • raita [Indian]
    • rillettes [French]
    • skordalia (dip if used as a sauce, index an appropriate Sauces RT) [Greek]
    • tapenade [Mediterranean]
    • tzatziki [Greek]

    Dressings & marinades

    Course: None if dressing/marinade alone
    Nutrition: Vegan/Vegetarian

    • barbecue/BBQ sauces (if used as a marinade or "mop" sauce to be brushed on before/during cooking) also index an appropriate Sauces RT
    • flavored oils
    • brines
    • flavored vinegars
    • Russian dressing [American]
    • Thousand Island dressing [American]
    • vinaigrettes

    Egg dishes

    Course: As specified by author – Breakfast, Suppers, etc.
    Nutrition: Vegetarian

    • bread pudding (savory if sweet, index as Baked & steamed desserts)
    • egg salads (index as Egg dishes and Salads)
    • eggs Benedict [American]
    • frittatas [Italian]
    • Hangtown fry [American]
    • huevos rancheros/eggs ranchero-style [Mexican]
    • omelets
    • Scotch eggs/Scotched eggs (NOT Scottish) [English]
    • scrambled/poached/fried/boiled/etc. eggs
    • soufflés (savory)
    • stratas [American]
    • tagine/tajine (frittata-like Tunisian dish if North African stew, index as Stews & one-pot meals) [Tunisian]
    • tortilla (a la) Española/tortilla de patatas [Spanish]

    Fried doughs

    Course: As specified by author
    Nutrition: Vegan for sweet recipes Vegan/Vegetarian for savory recipes

    • beaver tails [Canadian]
    • beignets [Cajun & Creole or French, as specified]
    • bhajis (if fritter-like dish) [Indian]
    • buñuelos [Mexican]
    • churros [Spanish or Mexican, as specified]
    • corn dogs [American]
    • crab Rangoon (NOT Burmese) [American]
    • doughnuts/donuts
    • egg/spring rolls (if fried index fresh spring rolls as Sandwiches & burgers) [Asian, or as specified]
    • elephant ears (if fried index European baked version as Pies, tarts & pastries) [American]
    • fritters
    • fry bread/frybread (sweet NOT a bread) [Native American]
    • funnel cakes [American]
    • hushpuppies/hush puppies [American South]
    • loukoumades [Greek]
    • onion rings
    • sopaipillas [Mexican]
    • tempura [Japanese]
    • zeppole [Italian]

    Frostings & fillings

    Course: None if frosting/filling alone
    Nutrition: Vegan

    Grills & BBQ

    Course: As specified – Appetizers, Main course, or Dessert
    Nutrition: Vegan/Vegetarian

    • asado (traditional South American grill dish only, not the Spanish word “asado” meaning “roast”) [South American, or as specified]
    • churrasco [Portuguese]
    • kebabs
    • mixed grill [as specified]
    • satays/sates [Asian, or as specified]
    • souvlaki (if served in pita bread, index as Sandwiches & burgers) [Greek]
    • yakitori [Japanese]

    How to.

    Course: As appropriate
    Nutrition: As appropriate

    • How to shuck scallops
    • The safest ways to prep and cook chicken
    • Making flour tortillas from scratch
    • A hands-on trick for separating eggs
    • Rendering your own lard
    • Fun with geoduck
    • One-hour homemade ricotta
    • To blind bake a pastry tart shell

    Ice cream & frozen desserts

    Course: Dessert unless savory ice as Appetizer
    Nutrition: Vegan

    • affogato [Italian]
    • gelato
    • granita
    • ices
    • parfaits (if chilled, index as Mousses, trifles, custards & creams)
    • semifreddo [Italian]
    • sorbet/sherbet
    • tartufo [Italian]
    • tortoni [Italian]

    Jams, jellies & preserves

    Course: None if jam/jelly/preserves alone
    Nutrition: Vegan

    • citrus curds
    • conserves
    • fruit butters
    • fruit/vegetable confit
    • marmalade
    • preserved lemons

    Mousses, trifles, custards & creams

    Course: Dessert unless savory custard or mousse as Appetizer
    Nutrition: Vegan for s weet recipes Vegan/Vegetarian for s avory recipes

    • Bavarois/Bavarian cream/crème Bavaroise [French]
    • blancmange [British or other European, as specified]
    • charlottes (à la Russe) (served cold if served hot as in apple charlotte, index as Baked & steamed desserts)
    • cranachan [Scottish]
    • crème brûlée [French]
    • crème caramel [French]
    • dulce de leche (custard-type dessert if sauce, index as Sauces for desserts) [South American]
    • Eton mess [English]
    • flan (custard-like dessert index savory flans served hot as Egg dishes if they contain eggs, no RT if not) [as specified]
    • floating island/île flottante/oeufs à la neige [French]
    • fools [British]
    • Jell-o/gelatin desserts (US/Canada gelatin desserts) [American]
    • jelly (UK-style gelatin desserts only index preserved jellies as Jams, jellies & preserves) [as specified]
    • marquise (au chocolat)/chocolate marquise
    • mousse [none unless specified by author]
    • Nesselrode pudding (if includes pastry, also index as Pies, tarts & pastries if frozen, index as Ice creams & frozen desserts) [French]
    • panna cotta [Italian]
    • parfaits (if frozen, index as Ice cream & frozen desserts)
    • pots de crème [French]
    • pudding (American-style only if UK sweet pudding served hot, index as Baked & steamed desserts) [American]
    • sabayon [French]
    • soufflés (sweet/dessert, served cold if savory served hot, index as Egg dishes)
    • syllabub [English]
    • tapioca pudding
    • tiramisu [Italian]
    • trifles [none unless specified as English]
    • zabaglione [Italian]

    Pancakes, waffles & crêpes

    Course: As specified – Breakfast or Dessert (sweet), or Main course (savory)
    Nutrition: Vegan for s weet recipes Vegan/Vegetarian for s avory recipes

    • blinis/blinys [Russian]
    • blintzes [Jewish]
    • crêpes Suzette [French]
    • dosas [Indian]
    • drop/dropped scones (NOT Breads)/Scottish pancakes [Scottish]
    • Dutch babies/German pancakes [American]
    • flapjacks [American]
    • galettes (pancake-type galettes only index pastry galettes as Pies, tarts & pastries) [French]
    • griddle cakes [American]
    • hoe cakes/hoecakes [American South]
    • hotcakes [American]
    • johnny/jonny cakes [American]
    • latkes (sweet only no Recipe Type for potato latkes) [Jewish]
    • pikelets (index English crumpet-style pikelets as Bread & buns, sweet) [Australian or New Zealand, as specified]

    Pasta, doughs & sauces

    Course: Main course unless specified as Appetizer
    Nutrition: Vegan/Vegetarian

      • doughs for pasta/noodles (if dough alone, do not index anything in Course)
      • sauces for pasta (if sauce alone, do not index anything in Course NOTE: capitalize as shown if named after a city/region/person
      • - ragu [Italian]
        - Amatriciana/Matriciana [Italian]
        - Bolognese [Italian]
        - Alfredo [Italian]
        - arrabbiata [Italian]
        - marinara [Italian]
        - puttanesca [Italian]
        - carbonara [Italian]
        - pesto (if not for pasta, index as Sauces, general) [Italian]
      • all Italian pasta varieties unless Pasta, baked or Pasta, filled [Italian]
      • gnocchi [Italian]
      • soba [Japanese]
      • spätzle [European]
      • udon [Japanese]
      • vermicelli [as specified]
      • ziti (if baked in casserole, index as Pasta, baked) [Italian]

      Pasta, baked

      Course: Main course
      Nutrition: Vegan/Vegetarian

      • baked ziti [Italian & American]
      • cannelloni [Italian]
      • kugel (savory if sweet, index as Baked & steamed desserts) [Jewish]
      • lasagna/lasagne [Italian, unless otherwise specified]
      • macaroni and cheese
      • manicotti [Italian]
      • noodle casseroles (if not baked, index as Stews & one-pot meals)
      • pastitsio [Greek]
      • timballo (if pasta-based if not, index as Stews & one-pot meals) [Italian]

      Pasta, filled

      Course: Main course unless specified as Appetizer
      Nutrition: Vegan/Vegetarian

      • fillings for pasta (if filling alone, do not index anything in Course)
      • agnolotti [Italian]
      • fagottini [Italian]
      • mezzelune [Italian]
      • ravioli [Italian]
      • tortellini/tortelloni [Italian]

      Pies, tarts & pastries

      Course: Savory as specified – Main course, Appetizer, or Breakfast Sweet - Dessert
      Nutrition: Vegan for s weet recipes Vegan/Vegetarian for s avory recipes

      • doughs/crusts for pies, tarts & pastries (do not index anything in Course if recipe is for dough alone)
      • fillings for pies, tarts & pastries (do not index anything in Course if recipe is for filling alone)
      • arepas (filled index unfilled arepas as Bread & rolls, savory) [South American, or as specified]
      • Bakewell tart/Bakewell pudding (NOT Baked & steamed desserts) [English]
      • baklava [Middle Eastern]
      • banoffee pie [English]
      • beef Wellington (NOT English/British – no Ethnicity)
      • bisteeya/pastilla [North African]
      • brik [Tunisian]
      • brioches (filled only index sweet as Bread & buns, sweet) [French]
      • burek/burika [East European, or as specified]
      • Chiboust cream/crème Chiboust [French]
      • chess pie [American South]
      • croissants
      • croquembouche [French]
      • Danish
      • Eccles cakes (NOT cakes) [British]
      • eclairs/éclairs [French]
      • elephant ears (if baked index American fried version as Fried doughs) [European]
      • empanadas [as specified]
      • flans (if contains pastry crust if crustless, index as Egg dishes)
      • galettes (pastry galettes only index pancake-style galettes as Pancakes, waffles & crêpes) [French]
      • gougères [French]
      • hamantashen/hamantaschen [Jewish]
      • kouign amann [French]
      • jalousie [French]
      • Key lime pie [American]
      • knishes [Jewish]
      • kringle (sweet index savory pretzel-like kringle as Bread & rolls, savory) [Danish also American if U.S.-style]
      • Linzertorte [European]
      • millefeuilles/mille-feuilles
      • Napoleons
      • neenish tarts [Australian]
      • palmiers [European or as specified]
      • pasties [English]
      • pastry creams/crème pâtissière (except when served alone, then index as Mousses, trifles, custards & creams)
      • pithiviers [French]
      • pot pie/potpie (if no pastry crust, index as Stews & one-pot meals)
      • profiteroles [French, or as specified]
      • quiche (if crustless, index as Egg dishes)
      • rugelach [Jewish]
      • shoofly/shoo fly pie [American]
      • spanakopita [Greek]
      • steak and kidney pie/pudding [English]
      • strudel
      • tarte Tatin [French]
      • tourtière [Canadian & French]
      • treacle tart [British]
      • turnovers

      Pizza & calzones

      Course: Main course unless sweet/dessert pizza as Dessert
      Nutrition: Vegan for s weet recipes Vegan/Vegetarian for s avory recipes

      • dough for pizza and calzones (do not index anything in Course)
      • toppings for pizza/fillings for calzones (do not index anything in Course)
      • coca (savory pizza-like dish if sweet, index as Bread & buns, sweet) [Spanish]
      • flatbread pizza (if not pizza, index as Bread & rolls, savory)
      • focaccia pizza (if not pizza, index as Bread & rolls, savory) [Italian]
      • piadina/e (if not topped pizza-style, index as Bread & rolls, savory if served filled and folded sandwich-style, index as Sandwiches & burgers) [Italian]
      • pissaladière [French]
      • pizza Margherita [Italian]
      • stromboli [Italian]
      • sweet/dessert pizza (index as Dessert)
      • tarte flambée/flammkuchen/flammekueche [French]

      Quick / easy

      Course: As appropriate to other RTs
      Nutrition: As appropriate to other RTs

      • Quick apple-tomato chutney
      • Easy Parmesan bread
      • Cheat's black vinegar
      • Harissa in a hurry
      • Fast brioche
      • A radically simple cheesecake
      • Speedy Caesar salad dressing
      • No-wait wheat-oat bread

      Rice dishes

      Course: As specified – Main course, Appetizer, or Dessert
      Nutrition: Vegan for s weet recipes Vegan/Vegetarian for s avory recipes

      • arancini (rice balls – NOT if little oranges) [Italian]
      • arroz con pollo, etc. [as specified]
      • biryani [Indian]
      • fried rice (also index Stir-fries) [as specified]
      • jambalaya (also index Stews & one-pot meals [Cajun & Creole]
      • kedgeree [British]
      • paella (also index Stews & one-pot meals) [Spanish]
      • pilaf
      • rice pudding (index as Rice dishes and either Baked & steamed desserts orMousses, trifles, custards & creams, depending on whether served hot or cold)
      • rice salads (index as Rice dishes and Salads)
      • risi e bisi [Italian]
      • risotto [none unless specified as Italian]


      Course: Main course or Appetizer if salad contains protein, Side dish if not fruit salads as specified by author
      Nutrition: Vegan/Vegetarian

      • coleslaw
      • celery root rémoulade [French]
      • panzanella [Italian]
      • tabbouleh [Middle Eastern]
      • moussaka (cooked salad served cold as mezze only index layered/sauteed one-dish recipe as Stews & one-pot meals) [Middle Eastern, or as specified]
      • rice salads (index as Salads and Rice dishes)
      • egg salads (index as Salads and Egg dishes)
      • gelatin/Jell-o salads (if gelatin dessert, index as Mousses, trifles, custards & creams) [American]
      • Cobb salad [American]
      • Waldorf salad [American]
      • Caesar salad [American]

      Sandwiches & burgers

      Course: Main course, Lunch, or as specifed
      Nutrition: Vegan/Vegetarian

      • burritos (“dry”/eaten out of hand) [Mexican]
      • club sandwiches [American]
      • croque-monsieur/croque-madame [French]
      • fajitas [Mexican]
      • French dip sandwiches [NOT French -- American]
      • gyros [Greek]
      • Hot Brown sandwiches [American South]
      • Monte Cristo [American]
      • muffulettas [Italian & American]
      • open-faced sandwiches
      • paninis [none unless specified as Italian]
      • po-boys/po'boys/poorboys [Cajun & Creole]
      • quesadillas [Mexican]
      • reubens [American]
      • sloppy Joes [American]
      • smörgåsbord [Swedish]
      • smørrebrød [Danish]
      • spring rolls (if fresh index fried spring rolls as Fried doughs) [Asian, or as specified]
      • submarines/heroes/hoagies [American]
      • tacos [Mexican]
      • Welsh rarebit/Welsh rabbit (if served open-faced if served as a fondue, index as Dips, spreads & salsas) [NOT Welsh -- British]

      Sauces for desserts

      Course: None if sauce alone
      Nutrition: Vegan

      • compotes (unless served alone, then index Course with no Recipe Type)
      • coulis
      • crème Anglaise [French]
      • Chantilly cream/crème Chantilly [French]
      • dulce de leche (if custard/pudding dessert, index as Mousses, trifles, custards & creams) [South American]
      • fondue (sweet index savory fondue as Dips, spreads & salsas)
      • mousselines [French]
      • purées
      • syrups (if intended for dessert)
      • whipped creams

      Sauces for fish

      Course: None if sauce alone
      Nutrition: Vegan/Vegetarian

      Sauces for meat

      Course: None if sauce alone
      Nutrition: Vegan/Vegetarian

      Sauces for poultry

      Course: None if sauce alone
      Nutrition: Vegan/Vegetarian

      Sauces, general

      Course: None if sauce alone
      Nutrition: Vegan/Vegetarian

      • aioli [French]
      • Béarnaise [French]
      • Béchamel/Besciamela [French]
      • gribiche [French]
      • harissa [North African]
      • Hollandaise [French]
      • ketchup/catsup
      • mayonnaise (if used as a salad dressing, also index as Dressings & marinades)
      • Mornay [French]
      • mustards
      • pesto (if for pasta, index as Pasta, doughs & sauces) [Italian]
      • ponzu [Japanese]
      • rémoulade [French]
      • romesco [Spanish]
      • salsa verde (NOT Dips, spreads & salsas)
      • sambal [as specified]
      • sofrito/soffrito/soffritto [as specified]
      • velouté [French]


      Course: None, unless specified as Appetizers, Main course, etc. (except fruit soups, index as Dessert or as specified)
      Nutrition: Vegan for s weet recipes Vegan/Vegetarian for s avory recipes

      • avgolemono [Greek]
      • bisque [French, or as specified]
      • borscht [East European]
      • bouillabaisse [French]
      • chowder [American, or as specified]
      • cock-a-leekie [Scottish]
      • consommé
      • fruit soups [as specified]
      • gazpacho [Spanish]
      • minestrone [Italian]
      • mulligatawny [British & Indian]
      • Palestine soup [NOT Palestinian -- British]
      • pasta in brodo [Italian]
      • pho [Vietnamese]
      • ribollita [Italian]
      • tom yum [Asian, or as specified]
      • tortilla soup [Mexican]
      • vichyssoise [French]

      Spice / herb blends & rubs

      Course: None if blend/rub alone
      Nutrition: None

      • baharat [Middle Eastern]
      • berbere [Ethiopian]
      • bouquet garni
      • chermoula/charmoula [North African]
      • dukka/dukkah/duqqa [Egyptian]
      • five-spice mixes [as specified]
      • gremolata [Italian]
      • herbes de Provence [French]
      • masalas [Indian]
      • persillade [French]
      • ras el hanout [North African]
      • za’atar/zahtar (the spice/herb mix, not the herb of the same name) [North African]

      Stews & one-pot meals

      Course: Main course
      Nutrition: Vegan/Vegetarian

      • beef Burgundy/boeuf (à la) Bourguignon(ne) [French]
      • beef Stroganoff
      • blanquette [French]
      • bollito misto [Italian]
      • bourride [French]
      • braises/pot roasts
      • brisket
      • Brunswick stew [American South]
      • bubble and squeak (also index Egg dishes if egg-based) [English]
      • burgoo [American]
      • carbonnade (à la) Flamande [Belgian]
      • cassoulet [French]
      • cataplana [Portuguese]
      • chicken à la king [American]
      • chicken Divan [American]
      • chicken/rabbit cacciatore/alla cacciatora [Italian]
      • chicken/turkey/tuna Tetrazzini [American]
      • cioppino [Italian & American]
      • cobblers (savory only) [British]
      • coq au vin [French]
      • cottage pie (NOT a pie) [English]
      • country captain [American South]
      • daube [French]
      • étouffée [Cajun & Creole]
      • feijoada [Brazilian]
      • fricassee/fricassée [as specified]
      • goulash [Hungarian]
      • gratins (only if one-pot meal else no Recipe Type)
      • gumbo (if w/rice, also index as Rice dishes) [Cajun & Creole]
      • hot pots [as specified]
      • Low Country boil (shrimp/seafood) [American South]
      • moussaka (only if layered/sauteed one-dish meal if cooked salad served cold as mezze, index as Salads) [Greek, Turkish, or as specified]
      • ossobuco/osso buco [Italian]
      • paprikash [Hungarian]
      • posole/pozole [Mexican]
      • pot pie/potpie (crustless only if pastry crust, index as Pies, tarts & pastries)
      • pot-au-feu [French]
      • ragout [as specified]
      • ratatouille (only if vegetarian main course) [French]
      • shepherd’s pie (NOT a pie) [English]
      • slow-cooker/crockpot dishes
      • tagine (stew only index Tunisian frittata-like tagine/tajine as Egg dishes) [North African, or as specified]
      • tamale pie (if no pastry crust, NOT a pie) [Mexican]
      • toad in the hole (if cooked in one pan/casserole) [British]
      • waterzooi [Belgian]


      Course: Main course
      Nutrition: Vegan/Vegetarian

      • chop suey [Chinese]
      • chow fun [Chinese]
      • chow mein [Chinese]
      • kung pao [Chinese]
      • lo mein [Chinese]
      • pad Thai [Thai]


      Course: None if stock alone
      Nutrition: Vegan/Vegetarian


      Course: Side dish (unless filling alone, then no Course)
      Nutrition: Vegan/Vegetarian

      • dressings for poultry/meat/seafood/vegetables
      • fillings for poultry/meat/seafood/vegetables (but if filling for pasta, index as Pasta, filled)


      Course: As appropriate
      Nutrition: Vegan for sweet recipes Vegan/Vegetarian for savory recipes

      Welsh Rarebit Crostini

      Why Do They Call It Welsh Rarebit?

      It's said Wales didn't have any rabbits. They'd been hunted into extinction. And it's unlikely Welsh Rarebit, popular in Wales since at least the 1500s, actually ever involved rabbits.

      Perhaps the Welsh name was a patronizing way to discount things. For example, a Welsh pearl was one of poor quality. So perhaps Welsh Rarebit was a Welsh name for a rabbit dish.

      In truth, Wales was a land primarily of peasants at the time this dish became popular, and this dish likely had humble origins. Of note, cheese was a frequent substitute for meat in early Wales.

      Perfect Comfort Food

      All I know is it was a favorite dish of mine from my childhood, thanks to Stouffer's. When I had a rough day in school, my mom promptly toasted up a couple pieces of bread, stacked it with fried bacon and sliced tomatoes, and poured melted Stouffer's Welsh Rarebit cheese all over it.

      The perfect comfort food for whatever ailed me.

      It's a great vegetarian dinner since it comes together in about 20 minutes. But it's also a fantastic game day appetizer or a hearty lunch. For the meat eaters at the table, add strips of crispy bacon to the crostini.

      Note: Another terrific bread with this sauce is rye bread.

      6 of 42

      Trefoil Cheese

      Blackberry Farm, Walland, TN
      A dramatically assertive washed-rind specialty, it&rsquos made for stinky-cheese connoisseurs by the anointed artisans of this farmstead inn. Available April-November.

      Buy It: $24 for 12 oz.

      Try It Here: For their cheese course, Restaurant Eugene in Atlanta pairs Blackberry Farm Trefoil with toasted cranberry-walnut bread and persimmon conserve.


      The Picayune Creole Cook Book [4] has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when former slaves and their descendants were moving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen" would be lost.

      The recipes published in the cook book were compiled by an unknown staffer at the Daily Picayune, who said the recipes came directly from "the old Creole 'mammies'". Since its initial publication it has been released in 16 subsequent editions with few alterations to the original recipes. [5]

      Appetizers Edit

      Soups Edit

      Main dishes Edit

      • Chicken Creole
      • Creole Chicken Fricassee
      • Creole Baked Chicken
      • Shrimp bisque [6]
      • Trout a la meunière[7]

      Side dishes Edit

      Desserts Edit

      Sugar first arrived in Louisiana from Santo Domingo in the mid-1700s. Sugarcane could be chewed plain, and it wasn't until 1795 that Etienne de Bore mastered the process of crystalizing sugar at his plantation (present day Audubon Park in New Orleans.

      Sugar began to replace cotton as the local cash crop and by 1840 the state was home to over 1,500 sugar mills and by 1860 over 300,000 slaves worked in various aspects of sugar production. Slave labor was needed not only in the fields, but also supported agricultural activities in other skilled roles like carpentry and metalworking. Louisiana accounted for around 90% of all national sugar production in the antebellum era. [8]

      One of the tradition southern desserts of the antebellum era was Sally Lunn bread. Made with butter and eggs, the bread had a texture similar to cake. During the Civil War, when some staple ingredients were unavailable, southern cooks substituted cornflour, rice flour or potatoes for wheat flour, and honey for sugar. [8]

      Creole cuisine is known for desserts like king cake, praline, and sweet dough pie. [9] Regional desserts feature local fruits and nuts, such as berries, figs and pecans. [8] In the early 20th century cane syrup became a staple ingredient, and is used in recipes for pecan pie, gingerbread, spice cookies, and gateau de sirop, or served plain with pancakes or hot buttermilk biscuits, similar to maple syrup in the cuisine of New England. [8]

      Beverages Edit

      Breakfast Edit

      Condiments Edit

        —similar to "slow and low" Southern barbecue traditions, but with Creole seasoning. —direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling. —direct heat on a shallow surface, fastest of all variants sub-variants include:
          —direct dry heat on a solid surface with wide raised ridges. —direct dry heat on a solid or hollow surface with narrow raised ridges. —direct dry or moist heat along with the use of oils and butter on a flat surface.

        Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently.

        The following is a partial list of ingredients used in Creole cuisine and some of the staple ingredients.

        Grains Edit

        Fruits and vegetables Edit

        Meat and seafood Edit

        Creole folkways include many techniques for preserving meat, some of which are waning due to the availability of refrigeration and mass-produced meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or duck confit (preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities.

        Game is still uniformly popular in Creole cooking.

        The recent increase of catfish farming in the Mississippi Delta has increased its usage in Creole cuisine, replacing the more traditional wild-caught trout (the saltwater species) and red fish.

            —commonly known as green trout in south Louisiana —white perch or crappie
            (ecrevisse)- either wild swamp or farm-raised , or Crevette ("Chevrette" in Colonial Louisiana French)

          Also included in the seafood mix are some so-called trash fish that would not sell at market because of their high bone to meat ratio or required complicated cooking methods. These were brought home by fishermen to feed the family. Examples are garfish, black drum also called gaspergou or just "goo", croaker, and bream.

            —a spicy dry-smoked sausage, characterized by a coarse-ground texture
  • Chaurice—similar to the Spanish chorizo or feral hog
  • Pork sausage (fresh)—not smoked or cured, but highly seasoned. Mostly used in gumbos. The sausage itself does not include rice, separating it from boudin.
  • Beef and dairy
    Though parts of the Louisiana where Creole cooking is found are well suited to cattle or dairy farming, beef is not often used in a pre-processed or uniquely Creole form. It is usually prepared fairly simply as chops, stews, or steaks, taking a cue from Texas to the west. Ground beef is used as is traditional throughout the southern US, although seasoned differently.

    Dairy farming is not as prevalent as in the past, but there are still some farms in the business. There are unique dairy items produced in Creole cooking such as Creole cream cheese.

    Creole seasonings Edit

    • "Creole spice" blends such as Tony Chachere's and REX King of Spice are sometimes used in Creole kitchens, but do not suit every cook's style because Creole-style seasoning is often achieved from scratch, even by taste.

    Knowing how to make a good roux is key to Cajun and Creole cooking. The technique was inherited from the French. A roux is "a mixture made from equal parts of fat and flour, used especially to make a sauce or soup thicker." [10] The fat and flour are cooked together on the stovetop until the mixture reaches a certain level of brownness, or darkness.

    Creole roux in New Orleans are known to be lighter than Cajun roux and are usually made with butter or bacon fat and flour. But certain Creole dishes use a dark roux.

    Dark roux are usually made with oil or bacon fat and flour. The scent of a good roux is so strong that it stays in clothes until they are washed. The scent is so widely recognized in Louisiana that others can tell if someone is making a roux, and often infer that they're making a gumbo.

    The secret to making a good gumbo is pairing the roux with the protein, similar to pairing the right wine and protein. [ citation needed ]

    • Light roux: A light roux is well-suited for seafood dishes, because the roux will not overwhelm the subtle seafood flavors. A light-colored roux does not support the heavier meat flavor of meat-based gumbos. For a light roux, the flour is cooked to a light golden brown.
    • Medium roux: Medium roux are the most versatile and probably the most common among the Creole cuisine of the New Orleans area. They work well with most Creole dishes. A medium roux will turn the color of a copper penny or peanut butter. A medium roux begins to take on the warm, browned flavor widely associated with gumbo.
    • Dark roux: A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or alligator. [citation needed] Chicken will just settle into the darker flavor, while sausage and dark roux balance each other well. A dark roux is approximately the color of milk chocolate.
      : Creole stocks may be more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to Creole cuisine.
      • Fish stock and Court-bouillon
      • Shellfish stock
      • Chicken stock

      Primary favorites Edit

      Gumbo—Gumbo is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of West African okra soups which the dish gumbo is named for. The name "gumbo" is derived from the French term for okra, which entered Louisiana French from West African languages as "gombo", from the West African "kilogombo" or "quingombo".

      Okra, often one of the principal ingredients in gumbo recipes, is used as a thickening agent and for its distinct flavor. In modern Louisiana cuisine, okra is not a requirement any longer, so gumbos can be made either with or without okra. Often gumbo that is not made with okra is made with a Louisiana spice called filé, made from ground sassafras leaves. Chicken gumbos are often made without okra and made with filé instead.

      Tradition holds that a seafood gumbo is more common in summer months when okra is plentiful and a chicken or wild game gumbo in winter months when hunting is common. However, in modern times a variety of gumbo types have become commonplace year-round in Louisiana.

      A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations mainly used. A medium roux, or a dark roux, which is made of flour, toasted in fat or oil until well-browned.

      Jambalaya—The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef) or seafood (such as shrimp or crawfish) and almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional.

      Jambalaya is a dish of Spanish origin in Louisiana from the time when Spaniards were attempting to make their beloved dish paella in the New World. The dish has later evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole. [11]

      Shrimp Creole—Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It's a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It's an early Creole dish that shows its strong French and Spanish heritage.

      Red Beans and Rice—Red beans and rice is one of the most common dishes found in New Orleans, cooked in homes and restaurants throughout the New Orleans area. Red beans arrived with white French Creoles from Haiti who escaped Haiti during the slave uprising, settling in New Orleans. The wonderful stew of red beans has a strong Caribbean influence.

      Rice and gravy—Rice and gravy dishes are a staple of Creole cuisine [12] and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast-iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. [13] Beef, [14] pork, chicken or any of a large variety of game meats are used for its preparation. [15] Popular local varieties include hamburger steak, smothered rabbit, [16] turkey necks, [17] and chicken fricassee. [18]

      Primary desserts Edit

      Bread pudding—dessert made from day-old or stale French bread. [19] A popular Creole and Cajun dessert that also contains eggs, milk, cinnamon, and vanilla.

      Food as an event Edit

      Crawfish boil Edit

      The crawfish boil is a celebratory event that involves boiling crawfish, potatoes, onions and corn in large pots over propane cookers. The crawfish boil is an event central to both Creole and Cajun cuisines.

      Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX, [20] Zatarain's, Louisiana Fish Fry [21] or Tony Chachere's. [22]

      Also, cocktail sauce, mayonnaise and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

      Attendees are encouraged to "suck the head" of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices.

      Often, newcomers to the crawfish boil, or those unfamiliar with the traditions, are jokingly warned "not to eat the dead ones". This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp. Seafood boils with crabs and shrimp are also popular.

      Watch the video: Recipe Rabbit étouffée with Baked Cheese Grits