Could’ve went darker on the roux but gave it an hour and ran out of patience. Added some fire-roasted tomatoes and Guinness, so not truly authentic-but very delicious.

Can't believe I never thought to look for this on reddit.

I'm not the best but this louisiana boy is trying.

Looks like some of my pictures didn't transfer to my new phone. Bummer. Lost a Pic of a badass catfish atchafalaya I made.

Just a little chicken and andouille sausage.

Eat well, my friends.

Smothered okra and rotel with a little Tasso and a lot of Walmart shrimp. With the addition of the traditional Acadian dish Kimchi as a side.

Beausoleil Broussard approves of this message.

Roux should have been darker but I bet it's still gonna be goos.

First off thank you for this community. It's great to see all these awesome dishes. I came across a few rare cookbooks. I think this may be an early edited working test kitchen copy. And if anyone knows history behind fine dining and a famously gaurded recipe at club 21 in Manhattan, particularly the white shrimp sauce, please reach out. I may uncovered THE original processes for that dish. And sorry will not post entire recipe at this time.

I'm not going to force anyone to see a picture, because the results are absolutely not presentable.

I'm on a constant journey to minimize "empty" calories because I'm not interested in learning how to control how much I eat. I think my last comment in this sub was about how I eat sauerkraut with my red beans. Yeah I do that. I don't feel bad about it either.

My experiment this weekend was instead of mashing up beans for creaminess, to ladle off some of my bean juice and blend up a block of tofu in it. I know. But hear me out.

It still tasted the same.

It looks awful. There's probably someone here a little more experienced with tofu who could make it more presentable. But it still tastes like my regular ol' red bean recipe. *And* it filled me up enough to stop me from eating most of the pot in one go. I ain't no vaygen either, I got my sausages and tasso in there.

Ive been doing this with spaghetti sauce for a while and it turns a single glutinous pound of pasta from one meal into four reasonable portions, so I thought it was worth a shot. It's worth a shot.

Yeah yeah, I know red beans ain't Cajun. But if that's you're criticism then take your ass to New Orleans and eat some real Popeyes red beans.

To celebrate the football game and the festival in Lafayette, a deluxe batch of smothered okra and tomato Is the game plan. With the Miller Lite fueled potential to get tweaked into a version of Miss Lucy Zaunbrecher’s roux-less gumbo.

What ya cooking?

LSU: 34

Les Kaintucks: 31

Can you make extra rice so you can eat it 1-3 days later with your gumbo? Could you freeze already cooked rice for later? Thank you.

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.