Creole cookin'. (What's New? Winter Gear & Food Fest).
* For fantastic regional cooking, it is hard to beat the food of New Orleans New Orleans (ôr`lēənz –lənz, ôrlēnz`), city (2006 pop. 187,525), coextensive with Orleans parish, SE La., between the Mississippi River and Lake Pontchartrain, 107 mi (172 km) by water from the river mouth; founded and the surrounding Louisiana counties. Whether it's the cooking methods or the spices that go into the distinctive Creole and Cajun dishes that make it so distinctive and downright delectable doesn't matter--just the taste does, and that's mouthwateringly great! Like most regional dishes, this sort of cooking doesn't seem to travel well and is nearly impossible to duplicate--unless you turn to Tony Chachere's Tony Chachere's refers to the Creole seasoning created by southern Louisiana chef Tony Chachere. Today, the official name of the seasoning is Tony Chachere's Original Creole Seasoning. Creole Foods, Opelousas, La.
With a vast inventory of spices and mixes, the company can start you on your way towards being a bayou master chef, ready to turn out culinary marvels from the recipes in Tony Chachere's various Louisiana recipe books. However, as far as we're concerned, the best way to start is with a pair of cleverly contrived boxed sets: the Creole Cooking Kit and Creole Frying Kit.
The Cooking Kit ($69.95) consists of a seven-quart cast-iron covered Dutch oven; boxes of Creole Jambalaya jam·ba·lay·a
A Creole dish consisting of rice that has been cooked with shrimp, oysters, ham, or chicken and seasoned with spices and herbs.
[Louisiana French, from Provençal jambalaia. , Louisiana Dirty Rice, New Orleans Red Beans and Rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner, cooked , and Creole Gumbo gumbo, another name for okra; also applied in the W United States to a rich, black, alkaline alluvial soil, which is soapy or sticky when wet.
gumbo mixes; and containers of Chachere's Original Seasoning, Instant Roux Roux , Pierre Paul Émile 1853-1933.
French bacteriologist. His work with the diphtheria bacillus led to the development of antitoxins to neutralize pathogenic toxins. , and Instant White and Brown Gravy mixes. The Frying Kit ($39.95) provides a two-and-a-half-quart cast-iron fryer with a wire fry basket and thermometer; Seasoned Fish Fry, Crispy Creole Hush Puppy, and Crispy Creole Fish Fry mixes; Shredded Coconut Batter; and Original Creole Seasoning. Both kits come with a cookbook, "The Basics of Creole Cooking?to get you off to a rousing start.
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