"New Orleans food is as delicious as the less criminal forms of
sin." -- Mark Twain, 1884
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Thank you for visiting Gumbo Mojo! The emphasis of this site is
on Cajun and Creole cooking. I will be passing on some authentic
family recipes as well as a little lagniappe (that's Cajun for "extra").
In
brief, I am Creole, born
and raised in New Orleans. I am not a professional cook, but I
am an authentic Southern cook. All the women in my family were excellent
cooks, and I had the good fortune of being taught the art of
Cajun and Creole cooking from my mother and grandmother. To this
day, people come to my house hoping to get a taste of some
authentic Cajun or Creole food, and lucky for them, I can
deliver.
Cooking In
Old Créole Days. La Cuisine Créole À L'Usage Des Petits Ménages
By Célestine Eustis,
with an introduction by S. Weir Mitchell
New York, R. H. Russell, 1904.
This book is considered one of the classic
expositions of Creole cuisine. It offers an excellent overview of
Creole cooking in and around New Orleans at the beginning of the
20th century. The book itself contains a series of nice
illustrations by Harper Pennington, which are included in the ebook
version. The book is bilingual, with a big section of recipes in
English, and the rest in French.
And what splendid recipes; every aspect of
Creole cuisine is covered: Jambalaya, Oyster and Peanut Soup,
Crawfish Bisque, Pot au Feu, New Orleans Veal with Oysters, Couche
Couche, Grillades, Gombo Zherbes - and so much more.
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newsletter and get this cookbook absolutely free! _____________________________________________________________
Delicious Cajun Recipes: The Cookbook for
America's Favorite Cajun and Creole Recipes
Here's a good shrimp dish my
mother used to serve. It is simple and relatively quick to make, but
most of all it is delicious!
INGREDIENTS
1 1/2 c.
uncooked rice 1 pod garlic 1/8 tsp, black pepper 3 lbs.
fresh shrimp 1 large onion 1/2 tsp lemon-pepper seasoning
1/2 tsp parsley, chopped 1/2/ tsp lemon juice
Cook rice in 3 cups of boiling water and 1 teaspoon of salt.
Boil gently without stirring for 15 minutes. Reduce heat to simmer
covered 5 to 10 minutes. Set aside. Peel and devein shrimp, wash
well, and drain. Put butter in skillet with lemon juice and let
melt. Add onion and garlic; sauté until soft. Add shrimp, lemon
pepper, seasoning and black pepper. Add parsley. Turn shrimp until
cooked. Pour this into cooked rice and toss gently.
