Posts tagged "Louisiana"

Creole Seafood Stew Recipe : Add Fish & Sausage to Seafood Stew

Learn how to add catfish & sausage to a Creole seafood stew recipe in this free Cajun food cooking video.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:1:41

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Posted by admin - September 30, 2013 at 5:19 pm

Categories: Seafood Recipes   Tags: , , , , , , , , , , , , , , , , ,

Creole Seafood Stew Recipe : Dice Sausage for Seafood Stew

Learn how to dice sausage for a Creole seafood stew recipe in this free Cajun food cooking video.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:2:7

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Posted by admin - May 28, 2013 at 3:12 am

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Easy Louisiana Style Corn and Crawfish Bisque

Looking for a tasty Cajun dish to try? Check out this Easy Louisiana Style Corn and Crawfish Bisque. This dish has a smooth creamy taste with a bit of cajun bite, if you choose. Not only is it a Louisiana favorite, but it is sure to be one in your home as well.

 

Easy Louisiana Style Corn and Crawfish Bisque

 

 

Here in Louisiana, isn’t just something to eat, it is a way of life. Most social gatherings here are centered around food. A popular Cajun dish is corn and crawfish bisque. Now this can be served in two ways, either a Roux based or a Cream based. I personally like my bisque with a cream base so that’s the recipe I’ll use for this article. Give this recipe a try, and then leave me a comment telling me how it came out!

Crawfish Bisque

 

What You’ll Need:

1 stick of Butter

2 Tbsp of Flour

1 lb of peeled Crawfish

1 med chopped Onion

2 (15oz) cans of Sweet Cream Corn

1 (15oz) can of Sweet Corn

1 cup of chopped Green Onions

1 qt of Heavy Cream

1 tsp of Worcestershire Sauce

1/2 cup of Cooking Sherry

Season to taste with your favorite Cajun Seasoning

 

What You’ll Do:

In a large pot you’ll need to melt your butter over a med high heat. Then you will add all of your onions and sauté them until tender. Should take about 5-6 mins. Next, add the flour and stir everything for about 5 mins or so to create a roux, then season to taste. Add the ½ tsp of Worcestershire sauce next. Now it is time to put in the crawfish, corn, cream corn, heavy cream and sherry. Bring this mixture to a boil. Once boiling, reduce your heat to a low-med heat and continue cooking for about 40mins. The just serve and enjoy!

 

Resources:

allrecipies.com~Crawfish Chowder

NewOrleansShowcase.com~Easy crawfish and Corn Bisque

CrawfishPages.com~Crawfish Bisque

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Posted by Laura - February 27, 2013 at 3:26 pm

Categories: Big Daddy, Seafood Recipes   Tags: , , , , , , , , , , , , , , , , ,

Creole Seafood Stew Recipe : Ingredients for Seafood Stew Recipe

Learn the ingredients needed to make a Creole seafood stew recipe in this free Cajun food cooking video.

Expert: Karl James
Bio: Karl James owns a small private catering company named CREOLESOUL, which specializes in creole cuisine. He has been cooking for friends and family for more than 30 years.
Filmmaker: Dana Glover

Duration : 0:2:3

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Posted by admin - September 15, 2012 at 4:30 pm

Categories: Seafood Recipes   Tags: , , , , , , , , , , , , , , , , ,

BP Oil Spill: Is The Seafood Really Safe? NRDC’S Gina Solomon: Where’s the Testing?

Doctors, researchers, scientists and citizens, like Dr. Solomon, are waging a silent battle against government agencies that are failing to fulfill their own organizational directives. As Project Gulf Impact gathers more firsthand accounts of how the Gulf of Mexico is being dangerously neglected, the situation in the Gulf grows worse. With new reports of oil washing onto shore and into the bayou, the numbers of affected life are increasing, not dropping. Several of our interviews have left us asking, why is organized, decisive action not being taken?

More information can be found in Dr. Solomon’s recent blog entries, linked below:

“Gulf Shrimp Testing: Is a Dozen Samples in 5000 Square Miles Enough to Reassure You?”

http://switchboard.nrdc.org/blogs/gsolomon/gulf_shrimp_testing_still_not.html

And “Six Months, Five Shrimp, and One Nasty Mess: Health & Seafood Safety Concerns from BP Spill Still Linger in Gulf Today”

Here: http://switchboard.nrdc.org/blogs/gsolomon/six_months_five_shrimp_and_one.html

Where she writes, “…the Federal government reopened 2,927 square miles of the Gulf to fishing and shrimping, just South of the Mississippi Delta. The Feds confirmed that the area was safe for shrimping by performing a “sniff test” for oil odors on five shrimp samples. They confirmed the sniff test with three composite samples of shrimp sent for chemical testing from an approximately 1,000 square mile area. No information was provided to the public on the size or location of the shrimping grounds or why so few chemical analyses were performed. This does not seem sufficient to assess the safety of the seafood coming out of the Gulf right now.”

Transcript of introduction:

“The seafood testing so far has been so frustrating because it has been so, really unscientific. It’s not that hard to do a basic seafood testing program. You go out and you figure out how many samples you need in order to have adequate statistical power to pick up a problem if it’s really out there, and then you go out and you do it. But what’s happening right now is this sort of sporadic, willy-nilly re-openings by different agencies, by state and federal government agencies, sometimes on the basis of really almost no testing results.”

Project Gulf Impact
www.projectgulfimpact.org

Duration : 0:4:43

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Posted by admin - October 26, 2010 at 6:36 pm

Categories: Seafood   Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

The Posh Pescatarian: Sustainable Seafood Gumbo

Stephanie, The Posh Pescatarian, takes you on a culinary adventure to the sultry State of Louisiana with an incredible seafood gumbo using sustainable seafood – crab, shrimp, clams and mussels. You don’t want to miss this!

Duration : 0:10:0

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Posted by admin - March 30, 2010 at 9:08 pm

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