Cook the Book: 'Crescent City Cooking'
Crawfish po' boy or shrimp etouffe
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The Ten Most Recent Comments By amormundi
Secrets to Good Gravy?
Make your own stock, as advised above -- no need for cans of anything!
Plus: white wine gives the gravy some extra depth.
Win Your Thanksgiving Turkey!
I am always curious about going the fried route, but will be doing a traditional roasted bird this time around.
Win Your Thanksgiving Turkey!
I will be roasting my turkey. I always cover the bird with cheesecloth (as per old edition of Joy of Cooking) and baste through the cheesecloth until about an hour before done, then remove cloth. Makes for a beautiful, juicy turkey.
Responses to Comments by amormundi
Cook the Book: 'Crescent City Cooking'
Thanks for participating and congratulations to our winners:
gregsmom
Bria
pjlein
edina
windjunkie
jpark107
purplestar
elderberry44
Cook the Book: 'Crescent City Cooking'
Gumbo-I love a spicy gumbo with lots of okra.
Cook the Book: 'Crescent City Cooking'
Red Beans and rice. No.... Crawfish Etouffee. Wait, wait, no... Jambalaya, made with crawdads, andouille or chaurice, chicken thighs, smoked pork, and gator!
Cook the Book: 'Crescent City Cooking'
beignets.....ohhh...love them so much! And I'm not sure if this counts but I heart Hubig's pies soooo much.
Cook the Book: 'Crescent City Cooking'
Eggplant Bijou Teche
fried eggplant/crabmeat/hollandaise
and beignets---lots of beignets
Cook the Book: 'Crescent City Cooking'
I love red beans and rice, a true comfort food.
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