Holiday Cooking Ideas Reviews

Mardi Gras Cooking Cajun Style

Mardi Gras Cooking Cajun Style

Mardi Gras is a special time of year down in Cajun Country. Even if you don't living down around New Orleans you engagement still celebrate some of the fun revelry associated with Mardi Gras by throwing a fair ancient meal fitting of King Potentate himself. The gag with bringing Mardi Gras to the Midwest or wherever you may wonder is to always have the frame of mind that makes Mardi Gras such a fun further enjoyable event for humans from all over the world. If that doesn't work a bowl or two of gumbo followed by a hand grenade or hurricane and topped off with some Mardi Gras music should do the trick quite nicely.

Seriously slice of the charm and intrigue of Mardi Gras and the venue of New Orleans is the food that has made this city almost as famous as its ability to party. If you are wondering what to see to to bring the spirit of Mardi Gras into your home from afar try any of the traditional favorites. If ingredients prove difficult to come by you might want to add a little rice, a little spice, and a lot of hot sauces to your favorite family meal.

Those who live network New Orleans often use rice to stretch the budget of the food. Rice is filling and has traditionally been quite cost effective. This makes rice a great meal for many of the families of New Orleans that have traditionally been quite poor. Rice is used in all manner of dishes from gumbo to cardinal beans and rice to jambalaya and many dishes in between. It is probably the one staple of Cajun cuisine that you will find very few restaurants weight the city without. Divergent there are wide variances in cuisine according to cost and culture ( though the more expensive foods are typically considered Creole rather than Cajun kind of a city cousin - country cousin relationship between the cuisines ). The rich could replenish foods the poor couldn't prone consider.

Spices are prevalent in these dishes for much the same reason that rice is. They have traditionally been an inexpensive method of seasoning dishes that would otherwise factor quite bland. Expect to find plenty of spices and a little bit of heat in most traditional Cajun dishes throughout the spot. Some restaurants that cater to tourists have slightly watered down versions of local favorites but for the most part you will find that Cajuns handle the heat quite well though they organize keep plenty of iced tea on tap to help combat those dishes that get a teensy deal too summery to handle.

If you want to striving something with a little less kick a po - boy or muffaletta might be what hits the spot. These sandwiches are more than a little deceiving leverage appearance however as they are very filling. French fries are still a Cajun favorite though we also have a popular dish called fried sweet potatoes, yes in the south we fry everything but it is something a little dash different and the solicitousness of the fried sweet potatoes can often counteract some of the heat of other Cajun favorites. You can find recipes for all of these online quite easily though you will usual have a force of time finding the perfect bread for a po boy anywhere outside the Crescent Area. There is a unique " chewiness " to the perfect po boy bread that may be imitated elsewhere but I've never absolutely found anything to compare and I've been uncut over the country.

For the perfect finish for your Cajun cooking you should make a point of purchasing some chicory coffee. This is easily accomplished via the Café du Monde website if your local coffee shop doesn't have any on hand. Historically, chicory was added to coffee and often used instead of coffee because it was much cheaper than actual coffee. This meant it could stretch the more expensive coffee specie and provide a similar taste and texture with that hint of chicory. It's a rather unique flavor and for many people is synonymous with the city itself. It's quite easy to plan your Mardi Gras cooking no matter how far from New Orleans you may roam.