Tips For Making The Perfect Roux

Cajun Cooking 101: Taking The Mystery Out Of Making Roux

When you dig into recipes written by cooks from Louisiana you will see one word popping up over and over again - roux. If you are just learning how to cook Cajun dishes, that one word can scare you off.

But, this cooking step or ingredient, if you like, is one you will need to learn if you want to turn out perfect Cajun dishes such as gumbo or etouffee. Take heart; it is not as difficult as you may believe, but making a good roux does take practice. Let's get started.

It just takes two ingredients - fat and flour - to make a good roux. Some cooks swear by butter and others stick with cooking oil. Peanut oil is a favorite for the simple reason it doesn't burn easily, making it easier to control the roux results. White flour seems to work best, but you may like to try whole wheat on occasion just for fun. Get out these two ingredients and measure out equal parts - 1 cup oil to 1 cup flour, for instance. This will make a good size batch, enough for a large pot of gumbo.

Come to think of it, you really also need a third, fourth, and fifth 'ingredient' - a very heavy bottomed pot, a good whisk or stirring spoon, and some dedicated time to stand and stir. Wash and dry your heavy pot and whisk thoroughly. Any speck of food will stick and burn, ruining your roux before you even get a chance to test it. If you don't have a whisk, a good wooden or other heat-proof spoon will work, so long as you can stir up the bottom easily, making sure the roux doesn't stick. You will have this utensil in your hand for a long time, so make sure it's comfortable and won't get hot.

Now that your oil, flour, pot, and whisk are all ready, you will need to block out your fifth 'ingredient' - time.
A good roux can take about 30 minutes or more to come together. But, an experienced cook can speed things up considerably by turning up the heat. This takes practice, so for this discussion we're going to assume you will need about a half hour. Be sure you are set up to stay at the stove for this amount of time.

Run to the bathroom, get your beverages lined up within reach, and turn off your phone if you have to in order to remove the temptation of answering it.

You are now ready to begin.

Put your heavy pot on a burner set at medium-high heat, add in the oil and flour, and start whisking. That's the easy part. Now comes the watching, and stirring, and watching, and stirring.

As you stir the mixture at this heat, you should start to see it come to a boil. It may look frothy and pale to begin with, but the froth will soon subside and a golden color will start to appear.

At this point, when the color appears, watch for brown specks. If they appear, you can turn the heat down a bit, but keep stirring, making sure you are running the whisk along the bottom of the pot constantly. This will keep the mixture from burning to the bottom. If your hand and arm get tired, switch hands, but don't stop stirring.

The mixture, once it starts to turn brown, may now be referred to as a 'roux.' There are several shades of color, each providing a different flavor.

The first color you'll see is a very light tan color which is mostly useless as a roux. You would use this mixture more as a thickener for gravy, but not in a southern gumbo or jambalaya.

After this tan stage, you'll start to see a peanut butter color emerge. Keep stirring. This is a good base for what is to come, but you will still not get the same flavor you want if you stop there. Some cooks will, however, stop at this point if they are making a dish that they prefer to be a milder version - sometimes for kids or people not as familiar with the real deep flavors of authentic Cajun or Creole cuisine.

If you want to move on to a deeper shade of brown, what we call a 'chocolate roux' keep stirring. There are really two shades in this category of color - milk chocolate and dark chocolate - both providing a much nuttier flavor than the lighter shades. Some cooks actually have a milk chocolate candy bar and a dark chocolate candy bar handy to compare the color. This trick especially helps the novice roux maker, but is not a bad idea for anyone.

Once you have the color close, just before it reaches the shade you want, remove the pot from the burner. This is an important step as the roux will continue to cook on its own. Keep stirring even after you take it off the burner. You can stop stirring constantly when you feel the heat of the pot let up, but make sure you go back and stir it again a few times. The oil and flour will continue to blend and you will see it thickening as it cools.

Now that the roux is no longer screaming hot, you are ready to add The Holy Trinity - onion, green bell pepper, and celery - to the pot and continue on with your recipe. Or, you may want to cool the roux completely and store it in the refrigerator or freezer to have ready any time you want to make a pot of gumbo or jambalaya, or other southern dish.

Just remember - this is not as difficult as you might think. Making a good roux requires only a couple ingredients, some patience, and a little bit of careful timing. Don't be afraid. If your first batch doesn't turn out, throw it out and start another. When you get it right, you will know because your classic southern dishes will get applause and "oooohs and aaaahs!" Now that's definitely worth the time it takes to make a good roux.

A Few Tips For Serving Gumbo

Introducing Traditional Louisiana Gumbo To Your Family

You can't talk about cooking southern style without discussing one particular dish - gumbo. This deep south classic has as many variations as there are families. Count yourself lucky if you have received a gumbo recipe passed down through generations. However, if you are new to this southern cooking tradition, you can still find plenty of recipes folks are willing to share.

Let's take a look at a few basic ingredients and steps in making a classic pot of southern style gumbo. Perhaps you will want to tweak this and create your own family gumbo tradition to pass down. It will certainly be a labor of love!

Although gumbo is based on the principle that 'anything goes,' there are a few ingredients that make a gumbo classic and very southern style. You will begin with a dark, or chocolate roux, which is basically a mixture of oil and flour, cooked down until it is dark brown in color. There are several ways to make a good roux, so just do some searching and experimenting until you get the roux you want - dark brown, never burned, slightly thickened, and nutty in flavor.

Once you have your roux, the next must-have ingredient is The Holy Trinity. This is really three ingredients - onion, green bell pepper, and celery - but they are linked as one ingredient since the combination is so important to true southern dishes. Every southern style gumbo includes this ingredient, stirred into the roux, then cooked just until the vegetables are softened. You can add a little garlic after the vegetables have cooked if you like.

The base for your gumbo is almost complete.

Next, you will need to add some sort of stock. Depending on what is available to you, and partly based on what sort of gumbo you are making, the stock will be either shrimp, chicken, duck, fish, or any combination. If you are making a traditional seafood gumbo, shrimp stock is highly desirable and easily made by throwing the heads and shells you remove from the shrimp into a pot of water and boiling for about a half hour or so. If you don't get enough stock for your gumbo, just mix it in with other stock you have. The flavor of the shrimp stock is very intense and perfect for seafood gumbo.

After you add the stock to the pot with the roux and the slightly cooked Holy Trinity, let the mixture simmer for about 30 minutes or so to marry the flavors. Some people like to add a can of crushed tomatoes with the stock to cut some of the darkness of the roux flavor. The tomato flavor is very nice and is also classic, so this may be something you want to do, also.

Now that the flavors have married, it's time to taste and start seasoning. You will need lots of salt and some black pepper, cumin, and red pepper flakes or hot sauce if you like. Oregano works well, too. You just need to taste and adjust the flavor as you wish.

You now have your completed gumbo base.

The rest of the gumbo ingredients all depends on what you have on hand. This is where the cook has to make choices. Some of the best classic gumbo recipes will include seafood such as shrimp, oysters, or fish, as well as chicken, duck, or turkey.

Of course, Andouille sausage is another ingredient that definitely screams "Southern Gumbo." The flavor complements seafood ingredients well, but if you're concerned that the Andouille sausage flavor will overpower the seafood, use just a little sausage. Even a few pieces will be a delight in a big bowl of gumbo.
Now, we have another choice to consider - okra or file powder. Most gumbo cooks prefer to use one or the other, not both together. However, there is no hard and fast rule about this, so go ahead and try both. Either one will slightly thicken the gumbo and provide great flavor.

Which brings us to the process of adding the ingredients once the base is ready. You will want your pot to be at a simmer, not a boil, then start adding the ingredients that can stay in the pot the longest - Andouille, chicken, duck, turkey, or other meat - before you add the ingredients that only take minutes to cook. About 5 minutes before you are ready to serve, add the ingredients that require minimum cooking - shrimp, oysters, and other seafood, along with file powder or okra if you are using either, or both. Watch the seafood closely and remove the pot from the burner when the shrimp is pink and the oysters curl. Serve by ladling into big bowls and top with a scoop of hot cooked rice if you like.

That's it! You now have a pot of authentic southern gumbo for your family. The tradition of making a big pot of gumbo with whatever you have on hand goes very, very deep. If you aren't a part of this tradition yet, now is the time to start!  Enjoy!

Cajun And Creole Cooking Tips

Cajun Cuisine Vs Creole Cuisine

When you start looking into the cuisine of the Deep South, you will hear the terms Cajun and Creole used often. When the terms are used on food labels, it is difficult to distinguish what constitutes one or the other.

Instead of looking at ingredients, let's try to understand the differences by exploring the origin of each cuisine.
Cajun cuisine can be traced back to French exiles to the deep south from Acadia, Canada. These exiles were poor, which led to the need to survive on anything that was available. Local ingredients, and the harvesting of those ingredients, was a rough and tumble endeavor.

Preparing foods had to be a simple, rustic event because these poor exiled families had very few possessions. Cajun families would work farms, living in make-shift cabins provided by the landowner who shared the crop, but expected the Cajun family to do the work in exchange for room and board.

The Cajun meal consisted of whatever the farm would provide, but usually followed a three dish theme - one protein and two sides. This style is a familiar sight on southern tables today. The main dish, the protein, would usually be a stewed chicken or other meat, with a pot of greens or vegetable and a pot of grain of some sort for the third dish.

Popular Cajun dishes such as boudin, a sausage made with rice and pork, and jambalaya, a one pot meal made up of rice and a combination of meats, are examples of foods created out of necessity, which is what distinguishes Cajun food.

Another classic example of Cajun ingenuity when it comes to surviving on what's on hand is the very popular crawfish boil. This traditional meal was created out of the unlikely desire to boil 'mudbugs' live with a few vegetables and a lot of spices. The now cooked mudbugs are dumped onto a big table and eaten by peeling off the shells, devouring the tail, then sucking the flavor out of the heads. Very unlikely, indeed. But, very Cajun.

Creole food is less born of necessity as it is born of a blending of cultures - French and Spanish. The French influence is seen in the soups and sauces familiar in Creole cooking. The Spanish influence is found in the spices and ingredients brought from the Caribbean, as these  explorers traveled and traded often along the Gulf of Mexico into the ports of Louisiana. More exotic fruits and vegetables are often found in Creole recipes, and methods such as baking in banana leaves would be likely. 

These households were quite often wealthier, including prominent New Orleans families. The wealthier Creole families would typically employ cooks, many with long histories of serving on plantations throughout the south. Therefore, you can find an influx of the African cooking styles along with the development of Spanish and Native American recipes that came along with the plantation cooks.

One dish that simply cannot be put in one category or the other is gumbo. Many cultures have been a part in the development of this one pot meal. The word itself, gumbo, is said to originate from an African word for okra. The French soup 'bouillabaisse' is also said to have contributed to the development of gumbo, ensuring the popularity of gumbo with Creole families. Other influences we recognize today include the Native American's addition of 'file' which is ground sassafras leaves, and Cajuns who added more vegetables and sausages to the pot, both ingredients that would be readily available to them.

Because the deep south has such a diversion of cultures, it is really impossible to draw a definitive line between what is Cajun and what is Creole. But, then, when you stop to enjoy the food, it really doesn't matter much at all. Just enjoy!

Cajun Slow Cooker Cooking Tips

Kick Up Your Slow Cooker With Cajun Flavors

Cajun cooking originated in the Southern swamplands, bayous, and farmland. The Cajun people were hard-working and lived under very stressful conditions. Their meal choices revolved around local foods that were easy to find. To save time and money, and to feed as many people as they could, meals were very often cooked up in one big pot. This makes using a slow cooker for Cajun cuisine a natural.

The one thing you can be sure of is you can cook up Cajun foods in your slow cooker with great success and enjoy those potent flavors we have all come to love.  As a matter of fact, the key to great Cajun cooking is to simmer the dish for many hours, and that is why slow cooker cooking and Cajun foods go hand in hand.  Let's take a look at some dishes and the ingredients and seasonings that make them stand out from other southern cooking.

Cajun Meets the Slow Cooker

Jambalaya, gumbo, beans and rice, and stew are all easy to cook in the slow cooker.  Why?  Because they're not complicated or fussy.  The neat thing about this type of ethnic cooking is recipes are not set in stone.

When recipes were passed from one generation to the next, ingredients were substituted as needed because of what was available at the time. That is probably why there are so many different variations of the same recipe. Shrimp, oysters, crab, wild game, fish, pork, beans, okra, tomatoes, and rice are all staples in Cajun cooking, but are specific to regions.

Because Cajun foods have an exotic multi-layered flavor and that 'bite' we love, many people think that the recipes call for dozens of different or complicated spices and mixes, but that is not so.  There are really just a few very recognizable spices and condiments that give Cajun food its unmistakable taste.  The following are considered essential in every Cajun kitchen and are perfectly suited for the slow cooking method we love – slow cooker cooking.

Cayenne pepper is the most common spice used in this type of cooking. The mature pepper is ground into a fine powder and is used in conjunction with white and black pepper to give recipes a potent kick.

Gumbo powder, called filé powder, made from ground sassafras leaves, is used in gumbos, soups and stews not only to flavor the food but to thicken the sauce as well.

Tabasco sauce is one Cajun spice most of us are familiar with. It is used in cooking and as a condiment on the table. You will find other hot sauces to enjoy, but you don't want to eliminate Tabasco sauce from your kitchen.

Creole mustard is also a common ingredient found in Cajun cuisine. Although it is often used as a spread for sandwiches and as a dip, many recipes also call for it as an added ingredient in sauces, marinades, and other dishes.

Cajun slow cooker cooking is very flexible and tasty. Whether you want exotic dinners or just plain old good eating, Cajun foods and flavors fit the bill. Because many Cajun dishes are traditionally slow-cooked in one pot, you will find it easy to transform your favorite Cajun meals and make them right in your slow cooker.  All you need is the right ingredients, spices, and a little imagination.  Oh, yes, and a hearty appetite!

Crops From Louisiana And Mississippi

Agriculture formed the foundation for civilization.  When people began cultivating the land and growing their own food, cities and towns started to grow and the local cuisine evolved and changed. We may not realize how important a region's agriculture still is in creating and sustaining a way of life.  

Farmers in Louisiana and Mississippi know they need to remain focused on improving their local crops to sustain life for their region.  Although there may be some similarities, the true cash crops will vary from region to region.  What crops are most important in Louisiana and Mississippi?   Let's take a look.

The Climate Makes the Crop   

Farmers need to study climate to ensure they can harvest crops during the best time of year for that specific region.  There are many factors that go into whether a crop succeeds or fails from year to year.  Of course,  it's not all about number of sunny days versus number of rainy days.  The possibility of hurricanes is always in the back of the farmer's mind.  The farmer really plans for five planting seasons; spring, summer, fall, winter, and hurricane.

Louisiana receives quite a bit of rainfall along with hot, humid temperatures that vary from the northern to the southern regions.   You might not think so, but the temperatures vary enough that the growing season in the northern part of the state is considerably shorter than in the southern part.  Planting seasons vary widely in this big state.  Irrigation doesn't seem to be such a big concern simply because the rivers and waterways that span the state provide plenty of water to maintain crops. 

Mississippi has hot, humid summers and short winters creating the perfect scenario for certain crops to flourish, providing there is enough rainfall during the year.  However, Mississippi is a big state, so the crops in one region may not flourish in another region.  With a lot of rainfall, the land in the Northeast has fertile, rich soil containing silt from the Mississippi River floodwaters.  The Delta region will have a different soil than in areas further away from the waterways, requiring different crops and care.

The Cash Crops

Louisiana produces a large amount of grain, rice, soybeans, cotton, greens, okra, and corn with sugar cane being one of the top crops within the region.   Since the Gulf of Mexico runs along the Louisiana coast, their production of seafood such as crawfish, oysters, and shrimp put them in the number one ranked spot in the nation.  Since many fish and seafoods are now farm-raised, we now consider these 'crops.'  All of these crops have greatly helped the economy in Louisiana. 

Mississippi acreage use to grow mostly soybeans until the production of cotton took over.  Mississippi is ranked second in the nation for their cotton production, after Texas.  Other crops of importance are corn, sugar cane, rice, pecans, greens, and sweet potatoes.  Mississippi also produces the most farm-raised catfish in the world.  About half of the state is still occupied with farms that preserve this way of life, and will for years to come.

Agriculture has an important role in the success of the economy.  It not only ensures that we will have enough food to live on, but provides jobs and creates ongoing revenue for the state. Technological advances will continue to have a positive impact on the production and harvesting of these crops for many years to come.

Southern Cuisine Explained

Traditional Cuisine From Louisiana And Mississippi

When you take a trip down South you will find not only a different way of life, but a unique way of cooking as well.  Southern states such as Louisiana and Mississippi are so passionate about their food that they consider it part of their identity.   What would be considered traditional cuisine? 

Both States love their Cajun cooking.  A unique blend of spices and seasoning add a burst of flavor to each meal.  Seafood is used generously in Cajun dishes because of the location and closeness to the Gulf and other waterways.  Catfish, Crawfish, Oysters, and Crab are popular among the locals.

There are many cultural influences on the cuisine in both of these states.  Cooking techniques have been derived from France, Germany, Spain, Italy, Africa, and Native American.  When you add all of this knowledge together, plus the use of the natural resources of each state, you have culinary excellence that is deeply held in these cooking traditions.

It’s hard to distinguish between certain Creole recipes from the two states since each has followed a similar culinary path over the years. 

Southerners love to deep fry anything they can get their hands on.  Fried Chicken is one of their favorites across the states.  Locals from Mississippi love their catfish and hushpuppies.   Barbequing is also an important part of the cooking experience in the South.

Both of these states are blessed with crops that are relied on to enhance the culinary experience of the South.  A few crops that Louisiana depends on are sugar cane, rice, okra, greens, and sweet potatoes whereas Mississippi's most valuable resources are soybeans, corn for grain, cotton, and  sweet potatoes.

Food festivals are an important tradition in each state.  Crawfish, crab, catfish, and shrimp often have a festival all their own.  It’s an easy way to become familiar with the local cuisine.  Mississippi also has culinary trails which range over five different regions of the state.

Traditional Dishes from Louisiana

Gumbo – This dish can contain seafood, sausage, chicken, or a number of other ideas, and is much like a thick stew or soup, but often served with a dollop of rice. You'll also start this dish by making a roux, which is a thickening gravy of fat and flour.

Muffulettas – Cheese, ham, salami, on a loaf of Italian bread.

Jambalaya – The ingredients in this recipe are determined by what's on hand, much like gumbo.   You can add chicken, sausage, onions, tomatoes, a mixture of spices, and whatever else comes to mind. Unlike gumbo, jambalaya is a rice-based dish.

Red Beans and Rice – This meal can be as simple as the name, or can include sausage, pork, or seafood.  Typically, however, it is served very simply; just red beans and rice with spices.

Traditional Dishes from Mississippi

Mississippi Mud Pie – For the chocolate lover, this is a deliciously rich and popular dessert, very popular with the locals.

Catfish  – Simple fare that can be pan fried or deep fried to a crispy golden color.

Sweet Potato Pie – Not a surprising dish in the 'Sweet Potato Capital of the World.' 

Hushpuppies – Cornmeal mixed with a variety of ingredients and deep fried to perfection.  A versatile snack, to be sure.

There are certainly differences between the two states when it comes to recipes and cooking techniques.   However, the history and heritage of each state can be seen through the unique cuisine brought about in each tasty dish.

A Brief History Of Louisiana Cuisine

The Evolution Of Cajun And Creole Cuisine

When you hear the words Cajun or Creole it immediately transports our thoughts to southern cooking.  Both forms of cooking have French roots and are found in regions of Louisiana and Mississippi.  However, there are specific differences that separate the two.  Where did this type of cooking originate and what are the differences between them?  Let's take a look.

Cajun Cuisine

When people known as the Cajuns, or Acadians, originally from Nova Scotia, were forced to settle in the swamps and bayous of the South, they had to adapt quickly to a different way of life.  This included getting used to eating exotic foods and finding a unique way to cook using what they had to feed their large families. 

Due to their location and closeness to the Gulf of Mexico and the waterways of the Mississippi River, a variety of fish and seafood became an important part of their cuisine.   This is a prime example of the Cajun people having to live off the land and make due with what they had.   You'll find many 'smaller water' fishes and seafood, like mullet, crawfish, crab, catfish, and oysters on a Cajun menu, along with wild meat.

Cajun cuisine relies on seafood, meat, poultry, rice, okra, corn, and a variety of seasonings and spices including cayenne pepper.   For this reason the Cajun flavor is best described as spicy and rich.   The 'Holy Trinity' - onions, celery, and bell peppers - makes up the basis for many dishes.  Typical Cajun dishes would include gumbo, jambalaya, red beans and rice, blackened catfish, and crawfish etoufee, to name a few.

Creole Cuisine

This type of cuisine originated when English settlers arrived in the region.  Unlike the Cajuns, these new arrivals were mostly from wealthy families and had the luxury of personal chefs.   These chefs learned the local way of cooking while adding their own touch to each dish.  

A mix of many cultural differences including African, Native American, Caribbean, and French influence this cuisine.  It is thought to be a more refined, aristocratic type of cuisine when compared to its Cajun counterpart.  Where the Cajuns use cayenne pepper and other powders and spices as essential ingredients, the Creoles use butter, cream, garlic and more herbs.   Creoles use a variety of seafood including 'big water' fish like snapper, red fish, grouper, and shrimp, along with farmed meats.  They usually had access to the local markets and were not forced to live off the land like the Cajuns.  Typical Creole dishes would include more creamy sauces with lots of herbs.

Although you may notice some similar names when looking for Creole and Cajun recipes,  it’s important to recognize the different ingredients and spices that make up the meal.  These small changes to each dish make it seem like a completely different meal when you are finished.   Although confused by many as one in the same, Cajun and Creole cuisines are unique in a variety of ways that set them far apart from any other way of cooking.

Tips For Planning A Mardi Gras Party

Nothing says Down South like a great Mardi Gras party.  This is a massive celebration held every year as a last hurray before Lent begins.  People from all over the world travel to experience these festivities in big and small towns all over the South.  If you don’t have a chance to be part of one of these events firsthand, you can bring Mardi Gras to life in your own home by hosting a gathering with a few traditional focuses.  Here are some important factors that go into creating a Mardi Gras party at home.

Decorations

Turn your home into a vibrant wonderland of purple, green, and gold.  These are the colors that represent the royalty that surrounds the Mardi Gras festivities.  You can be as excessive as you want when it comes to decorating.  Masks, confetti, balloons, and beads, beads, and more beads will help create a party centered around true Mardi Gras style.

Place colorful streamers throughout the room, make some brilliant tablescapes, and create banners to hang on the wall for a very festive atmosphere.  Visit a local party shop or search the web for decorations and ideas that will have your guests thinking they are traveling right down Bourbon Street.

Preparing the Food

No Mardi Gras party would be complete without the wonderfully unique food selection.  Wow your guests with a menu that consists of creamy shrimp dip, crawfish spread, or mini crab cakes as appetizers.  Serve main dishes such as Shrimp Gumbo, Crawfish Etoufee, Jambalaya, or just a big pot of steamed shrimp or boiled crawfish.  Keep the foods centered on spicy Southern classics in the Cajun and Creole style and you can't go wrong.  If weather permits, don't forget to set up tables outside.  A Mardi Gras party is nothing if not casual.  Be sure to have plenty of cold drinks on hand to chase down the spicy food.

The desserts at Mardi Gras are not to be outdone.  Serve Bourbon laced bread pudding, hot beignets with powdered sugar, pecan pralines, and of course, the King cake.  To stay with tradition, a small baby doll trinket is hidden within or placed on top of the King Cake.  The lucky party-goer who is served this piece will receive blessings throughout the coming year.

Music and Activities

Mardi Gras is also best celebrated against a background of good jazz and zydeco music.  Make sure to be playing music throughout the event to set the mood for all the party-goers.  Choose a variety of music and let it play both inside the house and outside.  You might want to clear a spot on the deck for dancing, too.  It's hard to stop your guests from dancing with this kind of music in the air.

If you feel like being crafty, you can provide the materials for the Mardi Gras masks and have your guests make their own creations while visiting over cocktails and appetizers.  You could suggest guests come dressed in costume and have a contest or even a little parade around your neighborhood.  Get out the wagons and the crepe paper and see what happens.

Your Mardi Gras party can be as excessive as you want it to be.  Or, you can do something more simply.  Either way, you want to have fun and not get stressed about the details.  Follow a few of these tips and you will be sure to bring Mardi Gras home!

Fat Tuesday Foods

Mardi Gras Party Food Fit For A King

What’s the first thing that pops into your head when you think of Mardi Gras?  Is it the costumes?  Perhaps it's the masks or the beads.  Or, it could be the parade with all the crazy floats.  Of course, all those things are important, but there is another part to this event that is just as important... the FOOD!  

Mardi Gras (Fat Tuesday) has been celebrated for centuries in some form or other.  This last day before Lent begins is a time to pull out all the stops.  With deep roots in the Creole and Cajun regions of the South, it's no wonder that Mardi Gras cooking reflects these flavors and styles.  Let's take a look at what might be on the menu at a Mardi Gras party.

King Cakes - These simple cakes similar to a cinnamon roll are often made in a circular form, twisted or braided like a brioche, but you can actually find them in a variety of shapes and sizes.  The icing is traditionally a mixture of purple, yellow, and green to go along with the Mardi Gras colors.  They can be served plain or filled with cream cheese, praline, or fruit filling.  You will usually find the cakes are embellished with trinkets, especially a little baby doll symbolizing the baby Jesus and blessings for the future.

Seafood - You will often see a variety of fresh seafood at Mardi Gras celebrations given the location of this yearly event.  Because seafood is plentiful along the Gulf Coast, you'll find an abundance of dishes featuring crab, shrimp, oysters, and crawfish.  Many restaurants feature crawfish boils this time of year.  You may even want to give one a try in your own backyard.

Gumbo - This dish is a traditional Southern creation that can be made in a variety of ways.  You can add shrimp, fish, chicken, sausage, ham, pork, crab, or oysters.  Or, you can add it all!  Gumbo is traditionally a thick soup made of anything and everything you can get your hands on.  And, because people in this region had access to seafood, this dish often contained a variety of seafood.  Also, okra was found growing everywhere, so it, too, became a standard ingredient.  Okra thickens the gumbo, but you can use a File powder instead if you wish.

Jambalaya - Like gumbo, there are many variations on how this dish can be made.  A classic recipe includes smoked sausage, green peppers and ham, however you can make whatever combination you choose.  This is a rice dish, unlike gumbo which is mainly a thick soup served with just a dollop of rice if desired.

Pancakes - Party-goers enjoy indulging in a hearty plate filled with pancakes or crepes heaped or rolled up with a variety of ingredients.  Pancakes are perfectly acceptable, but crepes can be a lot of fun.  They aren't hard to make, but either will do.  Be sure to have a big tray of pancakes or crepes out about an hour or two before your party breaks up, and have steaming hot cups of dark chicory coffee ready with heavy cream and cinnamon.  This is the perfect closing to a Mardi Gras party.

Mardi Gras is a great time to explore a wide variety of appetizers, entrees, desserts, and drinks.  The foods listed above capture a small part of what this celebration is all about.  Gather your recipes and start planning!

Louisiana Festivals You Should Check Out

Louisiana Celebrates - Festivals Around The State

If you want to learn about a region's culture, eat their food and join in their festivals.  When a state celebrates, you get a serious taste of what the local history is all about.  When you dive into the cuisine of a local festival, listen to their music, and listen to the people, you can't help but hear the heartbeat of a region.

The state of Louisiana has more than her fair share of festivals.  Louisiana has been referred to as the 'Festival Capital of the World' due to the sheer number of festivals found throughout the state.  At one count we found over 400 festivals throughout the year, some big, some small.  No matter what the focus – music, food, heritage, arts, crafts, dance, holidays – a Louisiana festival is bound to please every participant.  Let's take a look.

Festivals You Might Expect

We can't talk about festivals in Louisiana without talking about Mardi Gras.  But, do you know what Mardi Gras is all about?  This is a huge celebration in early Spring, culminating with Fat Tuesday, the  day before Ash Wednesday which is the beginning of Lent on the church calendar.  This festival is all about having a last big party before the sacrifices of Lent begin.  Fat Tuesday is meant to be a 'devil may care' day of decadence; eat, drink, and be merry.  Even though New Orleans has become famous for merry-making during Mardi Gras, other cities, like Mobile and Baton Rouge have huge celebrations, many dating back to before New Orleans even considered having a Mardi Gras parade.

Along with Mardi Gras, seafood festivals abound!   Location demands this abundant resource be celebrated, cooked, and eaten in large quantities.  You certainly expect to find festivals like the Louisiana Seafood Festival or the Bridge City Gumbo Festival.  And, you know there's got to be some good catfish at the Franklin Parish Catfish Festival in Winnsboro.

When crawfish are in season, you can hardly turn a corner without finding a festival featuring these tasty crustaceans.  At the Breaux Bridge Crawfish Festival in May, you'll be able to sample huge flats of boiled crawfish, along with crawfish baked in pies, cooked up in gumbo, or featured in all sorts of ways you simply can't resist.  Remember, when you search for crawfish festivals, include the word 'mudbugs.'  Otherwise, you might miss out on a few, such as the Mudbug Madness Festival in Shreveport.  Truth be known, you could eat nothing but crawfish, or 'mudbugs,' for months at Louisiana festivals.

Music festivals are also abundant, which shouldn't surprise you in this land of American music.  You'll find the New Orleans Jazz and Heritage Festival, the Baton Rouge Blues Festival, and the Creole Zydeco Festival, just to name a few.

Festivals That May Surprise You

Once we wander beyond the well known Louisiana favorites, there are some celebrations that may surprise you.  Louisiana is nothing if it is not diverse.  Beyond seafood and jazz, what does Louisiana have to offer?  A lot!

Enjoy a sweet treat at the Ponchatoula Strawberry Festival.  Find new and wonderful ways to enjoy tomatoes at the Creole Tomato Festival in New Orleans,.  If you're in the vicinity of  Farmerville, sink your teeth in some sweet goodness at the Watermelon Festival.  If you think yams and sweet potatoes need celebrating, dig in at the Yambilee Festival in Opelousas.  There's even a Rice Festival.  Trust Louisiana to make rice exciting and delicious!

Want more food?  Join in the fun at the Natchitoches Meat Pie Festival in September.  Craving sweets?    Take a trip to enjoy a few slices of  pie at the Lecompte Pie Festival in October.  If you haven't had your fill of music yet, but want to experience something surprising, check out the Voodoo Music Experience in New Orleans or the Zydeco Festival in LaBeau.

Scroll through any Louisiana festival website and you'll find pages and pages of festivals, big and small, literally every day of the year.  You can hardly throw a stone in the state without hitting a festival tent!  Fill up your car and hit the road.  You will never regret exploring the Louisiana festival scene.

Have Fun Exploring Culinary The Back Roads Of Louisiana And Mississippi

If you want to embark on a culinary adventure, consider traveling the back roads of Louisiana and Mississippi.  What better way to immerse yourself into a different culture then to dig into the cuisine of the local eateries.

This is a fun way to experience new and enticing flavors to delight your taste buds.  Some of the best places to find that distinctive down home taste of the South is off the beaten path.  So, fill up the gas tank and make sure you’re good and hungry, then see where the back roads take you. 

Local Food Festivals

No matter where you are in the South, you can tell food is a huge part of the culture.  People celebrate their love of food by holding festivals throughout the year.  Locals and tourists alike can experience everything there is to offer in southern cuisine by just taking off down the road.  If you smell food in the air, there's probably a festival going on somewhere.  Just follow your nose! 

Visitors can participate as 'taste testers' in gumbo, jambalaya, sausage, sweet potato pie, or barbeque cook-offs just about anytime of year.  Crawfish boils are going on in just about every roadside joint in the region.  And, we can’t forget about Mardi Gras.  Even though the big celebration you may hear about takes place in New Orleans, almost every little town in the region has some sort of celebration during the week before Lent.

Culinary Trails

Over the years there have been a number of culinary trails created to showcase the local food and heritage.  These trails span across the states and give visitors the chance to experience the cuisine of that specific area.  Cooks in the region come together and promote their culture, bringing stories of past history to life with their food.  You not only get to experience the cuisine in a different light, but meet the people behind these amazing dishes. 

In Mississippi check out 'The Delta' trail, which contains such a mixture of many different people and their cultures that each dish shows off the diverse history and culinary abilities.  In Louisiana you will find yourself immersed in the heritage along trails like the 'Bayou Bounty.'  Both of these destinations will give your tastes buds their own little holiday.

Ask the Locals

The locals love to express and share their passion for food and will have no problem giving you suggestions on what to eat and where to find it.  Be prepared to take the side roads if you are serious about immersing yourself in Southern cuisine.  It’s not uncommon to find some of the best dishes you'll ever enjoy this way.

Get out your maps and plug in your GPS.  Be spontaneous, prepare yourself for the back roads, and experience all the tasty cuisine and intriguing culture these southern states have to offer.

Cooking Tips From Louisiana

Cooking Louisiana Style

Louisiana is synonymous with Creole and Cajun cuisine.  When these terms come to mind, many think of hot and spicy food that will make you break out in a sweat if you attempt to eat them.  The flavor, however, is what really sets this type of cuisine apart from the rest.  If you’re going to cook a meal Louisiana style, you have to know what ingredients and techniques go into it.  What makes this style of cooking so different from everything else?  Let's take a look.

Spices and Seasonings

Locals use a unique blend of spices and seasonings to give their food a specific bite and flavor exclusive to the region.  A mixture of spices is often used in order to make sure the flavor of one spice does not dominate the other.   A few spices and seasonings you may recognize are cayenne pepper, file powder, cumin, thyme, and parsley.   Each one adds a special touch all its own, but when combined creates a meal bursting with warm, rich flavor.

Location

Due to the closeness to the Gulf of Mexico and other waterways, Louisiana cooks use a variety of seafood in their cuisine.  With easy access to shrimp, crab, oysters, and a variety of fish, it only makes sense that many specialties include seafood.   Louisiana cooks also rely heavily on the abundance of crops such as okra, assorted greens, and sweet potatoes.   When combining all these resources together, you have a distinct cuisine that cannot be found anywhere else.

Influences

There are a multitude of cultural influences that have contributed to the distinct taste of Louisiana cuisine.  These unique dishes have a touch of French, Spanish,  African, Native American, and Italian influence, just to name a few.  The cooking expertise from these different cultures, combined with the local Southern influences, bring about the evolution of this distinct cooking style.

Cooking Techniques

When you visit the South, you will notice a good deal of deep fried food.  Just think about fried chicken and you can't help but picture a Southern kitchen.  The term 'barbeque' can mean smoked and slow-cooked just as it could mean cooked with dry rubbed seasonings or sauces.  It's all about the method.  A good Southern cook will have a container for saving bacon grease nearby the stove.  You'll find pastries and pie crusts baked with lard.  Many dishes begin with a dark roux and the Holy Trinity of onion, celery, and green pepper.  These methods are tried-and-true and most Louisiana cooks are wary of straying too far from the basics they learned from their ancestors.

When learning to cook like a Louisiana native, it’s important to immerse yourself in the culture and the techniques.  There are tons of resources including recipes books, the internet, and cooking classes that will help you learn what you need to know.  Everyone has their own cooking style, so there may be a few things you do differently.  But, keep the basics and you'll be able to create a variety of Louisiana cuisine to impress your family and friends... and even a few locals!