Winning Gumbo (coming - December 2009)
- Crawfish Etouffe In the Style of the
Champions (December 2009)
are being tested and added regularly.
E-mail the Linksters
For All Your Cajun Food Needs:
|Useful and Important Louisiana
Cooking Terms, Techniques, & Tips
and Products - Most
of these recipes can be easily made outside of Louisiana. The
main ingredients are common (or suitable substitutes can be found) and
the spices and such can usually be
bought locally or ordered for delivery. BoudinLink.com
suggests: (We are working with an online retailer to formulate the best
offerings, check back for info at the end of Feb. 2008)
A Shopping List!! - What you need - and help getting it outside of
Louisiana. - Coming
- Cajun food does not neeed to be
"hot." It frequently has some "heat"
from cayenne in the spice blend that people typically use.
need not be mouth-burning to be real.
Blends - Virtually every country
companies have their own spice blend. While they are all
different in some way, they are essentially seasoned salt.
when you use them you are salting and flavoring the food.
are a list of some of the many spice blends with notes on those that
are more readily available outside of Louisiana and suggestions for
Check out our SPICE
Slap Ya Mamma - This
is what you say about something that is really tasty and took a lot of
work and love to produce: "Man, that is 'slap your mamma' good!"
It is also the name of a delightful spice blend.
Peppered - "Hot"
How hot is something? Another way of asking about the heat in
dish is to inquire if it is "peppered." Folks are really
inquiring about the level of cayenne pepper in a dish.
Magnalite - A
preferred and time honored brand of pots and pans in Cajun Country and
beyond. Still available. Essentially a heavy
A key in Cajun cooking is often making sure that you do not
non-stick. The crisping and browning that happens on the
of a pan (and that does not happen in a non-stick) is part of the
flavor profile that develops in Cajun cooking (any real cooking for
- Cooking something "down" (long andd low - - - -like
for 1.5 to 2
hours or more) and thereby creating tender meat and a rich gravy.