Cajun Cooking Quotes

Pork and chicken grease, the aromatics of choice for the Cajun.

Mirepoix. She thought the word to herself, rolling it around in her mind. Mirepoix, mirepoix, mirepoix. Cajun "Holy Trinity"- onions, celery, and carrots, diced fine, heated to savory sweet, and left to bring magic to whatever dish they were added into. No doubt about it, this was going to be great. Almost holy. With a little bread and red wine- body and blood of Christ- she might make up for years of not going to mass. Either way, they'd go great with the meal.

Cook to make yourself and your family happy, because that’s really what it is all about.

The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory. I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voilà, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don't like some things and then when we try them again, we realize that we had been wrong.

Shrimp and Grits The combination of creamy grits with slightly spicy, tomatoey shrimp is a classic coastal dish in the South. It’s comforting and hearty, but in an elegant serving bowl it can also be a perfect meal to serve at a dinner party. FOR THE GRITS 11/2 cup grits (not quick-cooking—I like stone-ground) 1 teaspoon salt 4 tablespoons (1/2 stick) butter FOR THE SHRIMP 2 tablespoons olive oil 1 tablespoon butter 1 medium onion, chopped 1 small green pepper, chopped 3 cloves garlic, minced 1 (14 oz.) can diced tomatoes with liquid 1 teaspoon Cajun seasoning (I like Tony Chachere’s Creole Seasoning) 2 tablespoons tomato paste 2 pounds medium-large raw shrimp, peeled 1/2 cup water 2 teaspoons Worcestershire sauce

TO MAKE THE GRITS In a medium saucepan, bring 3 cups of water to a boil over high heat and stir in the grits and salt. Bring back to a boil, stirring occasionally, then reduce the heat to low, stir in the butter, and simmer for about 15 minutes. The grits will absorb all the water, so you will need to stir them occasionally, and you can add more water if they become too thick. The grits are easy to keep warm on very low heat, just adding water when needed, but you must stir them every now and then to keep them from sticking to the bottom or clumping. TO MAKE THE SHRIMP In a large skillet or sauté pan, combine the olive oil and butter over medium-high heat until the butter is melted. Add the onion and green pepper and sauté until they begin to soften, about 4 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes and their liquid, the Cajun seasoning, and the tomato paste. Cook for 2 to 3 minutes and add the shrimp, stirring for about 2 minutes, until the shrimp turn pink. Add the water and

A simplified description of any Cajun dish based on roux is to make the roux, add the holy trinity and cook for a few minutes, add the main ingredients and seasonings and cook for a few minutes, then add the liquid and cook for a long time over low heat.

Day 8 after coming home from the hospital The classic recipes are goat, lamb, vegetable, and/or chicken biriyani. But when I was in New Orleans, at this restaurant, they served Louisiana barbecue shrimp, which was simply delicious. When I asked the waiter what was in the shrimp sauce, he rattled off a number of spices (rosemary, thyme, basil, oregano, et cetera) and so, I went with memory.  I marinated the raw prawns in mashed garlic, rosemary, basil, oregano, thyme, sage, paprika, black pepper, white pepper, cayenne, and onion powder, along with a dash of Worcestershire sauce. I decided to cook the rice in the pressure cooker, always quick and easy. I heated some ghee in the pressure cooker, added crushed cloves, cardamom, and cinnamon, and a bay leaf for a minute or so. Then I added some onions and fried until the onions became golden brown. Then went in the rice, and enough water, and I closed the pressure cooker. The rice was ready in ten minutes. In a separate pan, I sautéed the marinated prawns in butter, along with extra chopped garlic and the marinade, and added them to the cooked rice. I garnished it with chopped fresh coriander and voila, Cajun prawn biriyani. I served it with some regular cucumber raita. Mama had been so sure that Daddy would hate prawns but I saw him clean out each one on his plate and even get a second helping. Sometimes we forget why we don’t like some things and then when we try them again, we realize that we had been wrong. Giving Serious Though to Adultery Girish was a classical music buff and in the beginning of their marriage, Shobha joined him for a few musical events and lectures.

Maybe you should finally give the girl Pop's number, and I don't know, be her friend." "Just like that." "It's friendship, Harley, not rocket science.

just cook better than anybody else. A Cajun knows he’s got it right when, after it’s done, you can throw away the meat and just eat the gravy.

I was just thinking that I'm beginning to understand why this is Chef Beckett's signature dish. I've eaten many a tarte à la bouille in my day, but usually in a Cajun setting. It is, after all, a Louisiana trademark. But watching Chef Beckett create her version is fascinating. She's managed to keep all the heart and tradition of the Cajun creation, while adding her own unmistakable Nashville flair.