This Cajun sausage is made from pork tripe and chitterlings (hog intestines.) It is spiced then smoked for about 8 hours. It is actually somewhat similar to Polish Kielbasa sausage. Andouille sausage is also made in parts of France and Germany, but neither are, of course, as spicy as the Cajun version, which is seasoned…
Beignets is a French word for doughnuts. When used in America, though, the word takes on the meaning of a specific doughnut made in New Orleans. These are small, square doughnuts about 2 inches by 2 inches square (5 by 5 cm.) There is no hole in them. The doughnuts are made from wheat flour…
Cajun Food is one of the two major cuisines of the state of Louisiana, the other being Creole. Both cuisines draw on the same ingredients: both use roux a lot as a base, both use rice, seafood, and spice. They differ in preparation methods, Cajun being simpler. Creole — city, fancier, has its base in…
Cajun Spice Mix © Denzil Green Cajun Spice Mix is a reddish spice mixture, usually bought already mixed in bottles. What’s in it, and in what proportions, will depend on the brand, or if you’re mixed it up yourself, the recipe. Though thought of as “spicy”, the hottest ingredient in it tends to be just…
Chayote © Leclaire & Schenk Chayote are sold as “Chayote Squash”, though they are not really a squash — they’re gourds that are treated as Summer Squash in cooking. Chayote are very small squash, only about the size of a large pear, being only about 3 to 4 inches long (7.5 to 10 cm.) They…
Gumbo Day. Jeffrey W. / Flickr / 2014 / CC BY 2.0 Gumbo Day occurs around the start of the autumn in North America. In southern Louisiana, home of gumbo, it’s considered a good food to keep you warm in cold weather. Gumbo takes a few hours to make. The hardest part is the roux…
The classic French definition of Rémoulade Sauce is mayonnaise with the following (chopped) ingredients stirred in: capers, chervil, gherkin, parsley, tarragon, and spring onion. It’s then flavoured with some anchovy extract, and used to accompany cold meat and seafood. There are many variations on this classic definition in the English-speaking world which swap mustard for…
Salt Meat is salt-cured pork. It will be a cut from the front leg or shoulder, and is often a salt cured picnic ham. It is sold raw, and must be cooked. You can buy it already sliced up, or buy a large piece, slice it up and freeze what you don’t need right away….
A Sazerac cocktail is an alcoholic beverage made with Peychaud’s bitters, American rye whiskey and Herbsaint, with a twist of lemon. Some modern variations use bourbon instead. Purists insist that the lemon twist should be on the side of the glass and that the twist should never ever actually touch the drink directly. Before starting…
