Cajun and Creole
Shrimp Étouffée
在新奥尔良的一天,我花了一些时间在新月之城的农民市场上,并从路易斯安那家庭烹饪中的Doyenne,罂粟服用,在Étouffée制作的课程。Étouffée是古老的法语动词的愤怒“窒息”,而Étouffée有多种食谱,因为厨师是厨师,这是一个如此简单,它在我们家中成为一个即时经典。我无法想象一个比一顿美食更好的一顿饭,一些米饭,沙拉和甜点的成熟水果。-Andrew Zimmern
1的18
Creole Shrimp with Garlic and Lemon
Eco-minded chefs are cooking with wild American shrimp, but not just for ethical reasons. As New Orleans chef Tory McPhail says, “They taste cleaner and crisper, since they swim in the tides.”
2的18
Spicy Pork Po'Boys
在路易斯安那州,一个柔软的长棍面包装满了油炸海鲜或肉。亚搏电竞Melissa Rubel让她的Po'boys用多汁的烤猪肉馅饼,配上莴苣,番茄和一个脆脆的奶油泡菜和葱的蛋黄酱。
3的18
Summer Jambalaya with Chicken and Spicy Sausage
Katy Sparks不同意护理母亲不应该吃辛辣的食物。亚搏电竞但如果你想降低这个配方中的热水水平,替代安德尔的甜味香肠并跳过Poblano。
4的18
andouille-and-sweet parato pie with tangy苹果沙拉
这款奶油甜薯馅灌浆实际上是相当简单的,但唐纳德环节选择用手准备外壳;他还用芥末蔬菜扔掉沙拉,这可能很棘手。以简单的方式,使地壳在食品加工机中,并替代沙拉芥末蔬菜的豆瓣。亚搏电竞
5的18
Creole Chicken and Ham Fried Rice
This fried rice, studded with sautéed chicken and smoky ham, is softer and moister than the Asian version. Any kind of long- or medium-grain white rice works nicely here.
6的18
Crab and Andouille Jambalaya
为了使这个jambalaya脱颖而出,使用令人难以置信的乳胶蟹肉,伟大的安德尔香肠以及良好的旧湾调味料。
7的18
New Orleans Red Beans and Rice with Pickled Peppers
在新奥尔良,红豆和米传统上周一供应,因为这道菜用完了剩下的星期天火腿。Grace Parisi喜欢在一周的任何一天制作食谱,她用烟熏培根取代火腿。
8的18
Shrimp-and-Crab Gumbo
This gumbo from New Orleans chef Donald Link owes its flavor to the roux, a mix of flour and oil that’s cooked until it’s coffee-colored.
9的18
鲶鱼po'boys用泡菜remoulade
Chef Jay Foster does brisk business in these fried-fish sandwiches at San Francisco's Outside Lands music festival.
10的18
安德尔,螃蟹和牡蛎gumbo
“Deep in the Louisiana bayou, Cajuns still live off the land—trapping, shrimping, crabbing and hunting,” says Andrew Zimmern. “Cooks make gumbo with nutria, a giant, water-dwelling rodent. It’s a dish of need, not want. I learned my gumbo techniques from a trapper’s wife, but I use oysters and crab; no rodent required.”
11的18
Snapper用辣蟹 - 和和和和酱酱
这个食谱要求路易斯安那州金胡椒酱 - 它的纯粹智利味道没有被加入醋掩盖,其中一些纯粹主义者认为干扰了像黄油螃蟹和安德尔酱一样的食物的微妙风味,在这里携带多汁炒炒菜。亚搏电竞
12的18
Corn Bread Stuffing with Shrimp and Andouille
The stuffing can be refrigerated for 1 day before baking. Bring to room temperature before baking.
13的18
秋葵gumbo与蓝蟹和虾
In this recipe fromThe Dooky Chase Cookbook,切f Leah Chase uses okra (and lots of it) to thicken the dish.
14的18
Oyster Tartlets
New Orleans chef John Besh places oysters in mini tartlet shells, then tops them with a creamy horseradish sauce and crispy bread crumbs.
15的18
Chicken and Smoked-Sausage Gumbo
尝试来自法国南部的朗格多克 - 鲁亚搏电竞西群岛地区坚固的红葡萄酒。
16的18
肮脏的米饭用虾
Typically, in this popular Acadian classic, it's chopped chicken livers and ground meat that make the rice look "dirty." For our special version, we've left out the livers and added shrimp but kept the rest of the usual lineup—onion, celery, bell pepper, and garlic.
17的18
emeril的muffuletta
The muffuletta is the quintessential New Orleans sandwich of cured meats, cheese and tangy olive salad piled onto a sturdy Italian loaf. Emeril Lagasse’s delicious muffuletta is packed with briny olives and pickled vegetables.