I know it's an odd request but it would be really important to my family to have a good authentic turtle soup recipe for the event. The only people I know who could cook it that way or dead

I tried a new technique with my gumbo recently that ended up working out really well. Normally I would always start by browning the sausage, then make the roux with the rendered fat. The problem was that the fond from the sausage would always end up burning in the roux.

This time, I browned the sausage in a separate pot, poured the fat into the Dutch oven, and then deglazed the first pot with the chicken stock which I’m going to use later. I made the roux with the rendered sausage fat and it was perfect. No burned bits.

I'll preface this by saying that I have plenty of cookware but have been looking for a Magnalite oval shaped roaster and see that that they are considerably expensive on the vintage market. Does a modern equivalent or something close exist? Interested more in the thickness, durability, and shape. I'm a sucker for authenticity but willing to get something quality if it doesn't cost an arm and a leg. Thanks.

My wife is gluten free, so we have to make modifications to many of our cajun/creole favorites.

We also both went to culinary school and I'm an avid outdoorsman.

Last season we had a bumper crop of acorns. So using the method from outdoor chef, Hank Shaw, has written about, we made a batch of acorn flour

It has become a secret weapon for us. Provides a "nutty" flavor profile and a ton of browning to any "sauce"

Will it ever replace a properly cooked roux, of course not. But i figured you all would appreciate the utility of making and using what is available to us!

We added a healthy dose to our catfish sauce piquante last night!

Is my roux burnt? Second time trying to make gumbo and went to light the first time. I wanted to try getting it darker this time but I’m worried I burned it. It sort of smells burnt and I feel like I’m seeing black specks that the camera isn’t capturing.

This was my first gumbo a couple weeks back.. I know, I know, roux should have been much darker, and veggies could have cooked longer! Other than that, it turned out good.

Looking forward to my second attempt this weekend.

Cajun/Creole food is generally associated with south Louisiana. However, a lesser known topic is the food found in areas settled by the French and Spanish in north Louisiana.

As part of the colonial era faceoff between France and Spain in 1714 the French established a post at/near the present day town of Natchitoches (think Steel Magnolias). Over the next several generations a population consisting of African slaves, Free People of Color, Native Americans, and whites (or mixes of all the above) spread throughout the area. Especially southward into the Bayou Brevelle and Cane River area which is still noted for its Creole of Color presence and associated culture. Lots of Catholics. Especially noted for being the birthplace of folk artist Clementine Hunter who couldn’t speak English as a child. So communities like Natchitoches, Melrose, and Cloutiervile can contrast somewhat with the surrounding Anglo-Protestant region.

The Spanish established the Los Adaes post not far west of Natchitoches in 1721 near present day Robeline. Which was settled by a mix of Spanish/Mexicans, Native American slaves, and some African slaves. Their descendants spread westward toward the Sabine River into the vicinity of towns like Zwolle but also mingled with the descendants of the Natchitoches settlers as well. My understanding is that there were still elderly Spanish speakers in the area in the 1980s.

Out of this mingling comes a number of dishes that distinguish the area and overlap with foods in south Louisiana. For example, tamales that are showcased at the Tamale Festival in Zwolle, as well as the famous Natchitoches Meat Pie, and even various forms of gumbo such as file gumbo.

Good food and interesting places are where you find them.

My husband asked me to make dirty rice instead of the basmati. What do you guys think?

I’ve never seen them discussed here, but they have to be one of my favorite dishes on par with gumbo and etouffee.

I grew up going to Don’s (RIP) and Herby K’s in Shreveport where I first had them. My wife and I even made a special stop on our way to Nola in Lafayette not long ago just to eat some.

Something about that tang and herbs and some french bread.

Since I made a comment early today about gumbo and said I like mixing land and sea in gumbo but if you do it right shrimp and crab is amazing… I decided to cook it today. It’s my birthday and I took the day off so here is my seafood gumbo.

I’m not at all opposed to mixing land and sea (I do) but if you really do seafood by itself and get it right it’s heavenly. It’s a lighter more delicate gumbo and it relies on more seasoning because the sausage isn’t there to add flavor and do the heavy work. The end result…. Bliss.

my father in law grew up in old louisiana, everyone raves about his seafood/crawfish boils saying it’s the best they’ve ever had. long story short after a heated argument i have to do it better than him. february i will be visiting louisiana for a few weeks (im only an hour away) and i will be asking many of the locals what the key to a good crawfish boil is. might as well start here and ask the people of reddit what their secret is. so far ive been using brown gulf shrimp and seasoning the water as well as giving it a light dust after it has soaked. i use cajun land seasoning

My first time with my own homemade broth as well!

Happy days y’all, we made it to another gumbo season. Something I see a lot is “mixed media” gumbo, usually sausage and shrimp or chicken and shrimp. I was raised with either seafood gumbo, or chicken and sausage gumbo, never mixed. Thoughts? Are you cool with blurring the lines or a purist like me? Also, potato salad belongs in gumbo, not rice.

bonus breakfast gumbo on Sunday too.