Yes, there are recipes here for what's commonly called "soul food," for macaroni and cheese, for gumbos and corn breads too.
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Through the étouffées and gumbos, doberge cake and bread pudding, char-grilled and fried oysters, I'd always return to the crawfish as a lighthouse of sorts.
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The dark-roux gumbos that the chef Donald Link serves at his five New Orleans restaurants, including Herbsaint and Cochon, are reminiscent of what he grew up eating in Cajun country, west of New Orleans.
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Freeman, who went on to found a line of frozen gumbos after his release in 1998, sees a connection between prisons' terrible food—both the prepared meals served in the cafeterias and the packaged goods sold in the commissaries—and the health problems he witnessed among so many of his peers.
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In 2002, 40% of the sandwiches sold at Antone's were the "Original" variety. Today traditional po' boy shops offer gumbos, bisques, jambalaya, crawfish kickers and boudin, a Cajun sausage.
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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, a spice 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.
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On the Louisiana coast, the Cajun word for coot is pouldeau, from French for "coot", poule d'eau – literally "water hen". Coot can be used for cooking; it is somewhat popular in Cajun cuisine, for instance as an ingredient for gumbos cooked at home by duck hunters. The bird is the mascot of the Toledo Mud Hens Minor League Baseball team.
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These functional flours are resistant to industrial stresses such as acidic pH, sterilisation, freeze conditions, and can help food industries to formulate with natural ingredients. For the final consumer, these ingredients are more accepted because they are shown as "flour" in the ingredient list. Flour is often used for thickening gravies, gumbos, and stews. It must be cooked in thoroughly to avoid the taste of uncooked flour.
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Boudin balls are commonly served in southern Louisiana restaurants and are made by taking the boudin out of the case and frying it in spherical form. Gumbo - High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of French, Spanish, African and Native American food cultures on Cajun cuisine.
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Jambalaya is considered by most Louisianans to be a filling but simple-to-prepare rice dish; gumbos, étouffées, and creoles are considered more difficult to perfect. Most often a long grain white rice is used in making jambalaya. Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. In these dishes, the rice is cooked separately and is served as a bed on which the main dish is served.
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Dried shrimp was introduced to the American South in the 18th-century colonial period, by thriving Filipino fishers in Saint Malo, which was located in present-day St. Bernard Parish, Louisiana, on the shore of Lake Borgne, until 1915. In south Louisiana, dried shrimp are often added by Cajun cooks to gumbo, to add an intense salty flavor. They can also be eaten as a snack by themselves, and can be commonly found in snack-size portions in south Louisiana's stores."A true Cajun secret: using dried shrimp in seafood gumbos." thecajunfoodie.com.
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Diddley on tour in Japan with the Japanese band Bo Gumbos Over the decades, Diddley's performing venues ranged from intimate clubs to stadiums. On March 25, 1972, he played with the Grateful Dead at the Academy of Music in New York City. The Grateful Dead released part of this concert as Volume 30 of the band's concert album series, Dick's Picks. Also in the early 1970s, the soundtrack of the ground-breaking animated film Fritz the Cat contained his song "Bo Diddley", in which a crow idly finger-pops to the track. Diddley spent some years in New Mexico, living in Los Lunas from 1971 to 1978, while continuing his musical career.
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Dishes typical of Louisiana Creole cuisine New Orleans has been the capital of Creole culture since before Louisiana was a state; this culture is that of the colonial French and Spanish that evolved in the city of New Orleans, which was and still is quite distinct from the rural culture of Cajuns and dovetails with what would have been eaten in antebellum Louisiana plantation culture long ago. Cooking to impress and show one's wealth was a staple of Creole culture, which often mixed French, Spanish, Italian, German, African, Caribbean and Native American cooking methods, producing rich dishes like oysters bienville, pompano en papillote, and even the muffaletta sandwich. However, Louisiana Creole cuisine tends to diverge from the original ideas brought to the region in ingredients: profiteroles, for example, use a near identical choux pastry to that which is found in modern Paris but often use vanilla or chocolate ice cream rather than custard as the filling, pralines nearly always use pecan and not almonds, and bananas foster came about when New Orleans was a key port for the import of bananas from the Caribbean Sea. Gumbos tend to be thickened with okra, or the leaves of the sassafrass tree.
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