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  #41  
Old 17.11.2011, 15:02
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Re: From New Orleans to Switzerland

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  #42  
Old 17.11.2011, 16:22
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Re: From New Orleans to Switzerland

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My goodness, I missed out on all the Cajun chatter.

My parents went to Tulane, and most of my relatives on my father's side
live in and around New Orleans. Personally, I grew up in Texas but just
outside of Shreveport.( Yes, I know that anyone north of I-10 is a Yankee )

Funny, I made myself a good pot of Shrimp and sausage gumbo
a few weeks ago.

Do you guys have other good Cajun recipes?
I make awesome red beans and rice but i use beef rather than pork sausage. nom. need to post it.
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  #43  
Old 17.11.2011, 17:34
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Re: From New Orleans to Switzerland

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I make awesome red beans and rice but i use beef rather than pork sausage. nom. need to post it.
What kind of beef sausage? Smoked? I can't really find good sausage with a nice smoked flavor, so I use bacon and pork sausage. Please fill me in if beef is better. Thanks
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  #44  
Old 17.11.2011, 17:43
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Re: From New Orleans to Switzerland

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What kind of beef sausage? Smoked? I can't really find good sausage with a nice smoked flavor, so I use bacon and pork sausage. Please fill me in if beef is better. Thanks
I hear that. What I use to get good smoked flavor into my RB&R: Schwarzwalder speck. Takes the place of the ham and if you let the beans simmer for several hours with the rind of the speck in it's smoky as all get-out. Then you can just you normal pork sausage.

Back to the gumbo: how do you make your roux? Filè or Okra?
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  #45  
Old 17.11.2011, 18:29
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Re: From New Orleans to Switzerland

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I hear that. What I use to get good smoked flavor into my RB&R: Schwarzwalder speck. Takes the place of the ham and if you let the beans simmer for several hours with the rind of the speck in it's smoky as all get-out. Then you can just you normal pork sausage.

Back to the gumbo: how do you make your roux? Filè or Okra?
I brought my small cast iron frying with me. I put in about an inch of oil and add flour, cook til it almost burns, this takes about the time it takes to drink a beer, then quickly add chopped onions. I make only chicken sausage gumbo here than is dark and not too thick. If I had good shrimp, I would use okra that I cook on the side and add to the water. My shrimp gumbo is lighter in color and thicker. Dat's how we cook gumbo in Terrebonne Parish cher.
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  #46  
Old 17.11.2011, 19:53
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Re: From New Orleans to Switzerland

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Cool! I went to the fest the last 2 years alone with my 2 young sons. It is an amazing experience. I've only missed 2 in the last 17 years! This year i want to check out some of the Jazz festivals here(I have been to Montreaux twice).Ascona seems interesting. Next trip to New Orleans will be Christmas next year for a Saints game.
Cajun Swiss,

If you are into your real jazz, come on down to the Cully Jazz Fest, rather than Montreux Jazz Fest.

http://www.cullyjazz.ch/

Prettiest spot is Cully, on Lake Geneva, ou bien Lac Leman.

PS- My favourite cajun is/was Justin Wilson!!!

PPS- I am a former "Okie"
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  #47  
Old 17.11.2011, 20:56
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Re: From New Orleans to Switzerland

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PS- My favourite cajun is/was Justin Wilson!!!

PPS- I am a former "Okie"
From Muskogee?

I use a lot of Justin Wilson recipés.
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  #48  
Old 18.11.2011, 06:01
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Re: From New Orleans to Switzerland

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Cajun Swiss,

If you are into your real jazz, come on down to the Cully Jazz Fest, rather than Montreux Jazz Fest.

http://www.cullyjazz.ch/

Prettiest spot is Cully, on Lake Geneva, ou bien Lac Leman.

PS- My favourite cajun is/was Justin Wilson!!!

PPS- I am a former "Okie"
Thanks for the link, I just love that area of Switzerland. I will certainly check it out.
Now, Justin Wilson while he probably is a good cook, he is not actually from Acadian and not actually Cajun. He travelled through the area and sorta stole out brand forever marking us as straw hat wearing country bumpkins who say guar on tee all the time. Not a fan. Sorry, but I realize for many he is all the exposure people have gotten as to what a Cajun person is.
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  #49  
Old 18.11.2011, 08:36
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Re: From New Orleans to Switzerland

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I brought my small cast iron frying with me. I put in about an inch of oil and add flour, cook til it almost burns, this takes about the time it takes to drink a beer, then quickly add chopped onions. I make only chicken sausage gumbo here than is dark and not too thick. If I had good shrimp, I would use okra that I cook on the side and add to the water. My shrimp gumbo is lighter in color and thicker. Dat's how we cook gumbo in Terrebonne Parish cher.
You find the cast iron different from a normal pot? I also smuggled over my cast iron (2 actually), but I've never seen the reason to make roux in it. Sure it's dense and really holds on to the heat, but I never make enough roux for that to make a difference.

I too only make Chicken & Sausage. The other ingredients are too hard to come by and crap quality to boot. I mostly use Okra as opposed to Filè powder but Okra is not that easy to find, and some of my family doesn't like it (it's slimy!)

Someone told me they found Andouille in France, but it was totally different from our version.
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Old 18.11.2011, 08:40
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Re: From New Orleans to Switzerland

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I use a lot of Justin Wilson recipés.
Uh oh. Sensitive subject for Cajuns.

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Now, Justin Wilson while he probably is a good cook, he is not actually from Acadian and not actually Cajun...
See.

Now Paul Prudhomme, on the other hand, is a true Cajun chef. Not too sure how well he's known outside of Louisiana though.
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  #51  
Old 18.11.2011, 08:56
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Re: From New Orleans to Switzerland

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You find the cast iron different from a normal pot? I also smuggled over my cast iron (2 actually), but I've never seen the reason to make roux in it. Sure it's dense and really holds on to the heat, but I never make enough roux for that to make a difference.

I too only make Chicken & Sausage. The other ingredients are too hard to come by and crap quality to boot. I mostly use Okra as opposed to Filè powder but Okra is not that easy to find, and some of my family doesn't like it (it's slimy!)

Someone told me they found Andouille in France, but it was totally different from our version.
I have made roux in all kinds of pots, but this pan is small and perfect for a roux. I always sauté my onions first and I always make a stock. What kind of sausage do you use? What vegtables? I use celery, bell pepper and garlic even though the gumbo I grew up with only used onion. Can you get fil
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  #52  
Old 18.11.2011, 09:02
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Re: From New Orleans to Switzerland

File here? (can't get the damn accent mark on my phone) I have heard about okra here, but I don't really like it either so I have not looked.

Should we move this thread?
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  #53  
Old 18.11.2011, 09:23
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Re: From New Orleans to Switzerland

I use trinity (onion, celery, green pepper).

There's no filè here. I bring it from home. Okra can be found in most Asian groceries. I've never seen it common markets.

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Should we move this thread?
No idea how to move it or where it would go.
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  #54  
Old 18.11.2011, 10:50
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Re: From New Orleans to Switzerland

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Thanks for the link, I just love that area of Switzerland. I will certainly check it out.
Now, Justin Wilson while he probably is a good cook, he is not actually from Acadian and not actually Cajun. He travelled through the area and sorta stole out brand forever marking us as straw hat wearing country bumpkins who say guar on tee all the time. Not a fan. Sorry, but I realize for many he is all the exposure people have gotten as to what a Cajun person is.
Oh my, burst my bubble about Justin!!

He was about the best thing going on PBS (Public Broadcast System) back in the good old days, besides doses Monty Python coming across the pond!
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Old 18.11.2011, 10:51
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Re: From New Orleans to Switzerland

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From Muskogee?
Nope, not from Muskogee, but Chet Baker was!
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Old 18.11.2011, 10:57
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Re: From New Orleans to Switzerland

I visited N'Orlins 2 years ago, the culmination of a 6 city, 4 week tour from East to West coast and N'Orlins was by far and away my favourite spot.

Masive music lover, so was always going to enjoy it, but I really didn't expect the huge feeling of history you get.... hard to explain, but it has an atmosphere not too dissimilar to Berlin, you can almost feel the history there.

Massive negative being the fact that it looked like Katrina had struck the day before, but it was nearly 3 years previous by the timeI got there, astounding and truly saddening.

Loved the place and will definitely go back.
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Old 18.11.2011, 11:44
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Re: From New Orleans to Switzerland

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I visited N'Orlins 2 years ago, the culmination of a 6 city, 4 week tour from East to West coast and N'Orlins was by far and away my favourite spot.

Masive music lover, so was always going to enjoy it, but I really didn't expect the huge feeling of history you get.... hard to explain, but it has an atmosphere not too dissimilar to Berlin, you can almost feel the history there.

Massive negative being the fact that it looked like Katrina had struck the day before, but it was nearly 3 years previous by the timeI got there, astounding and truly saddening.

Loved the place and will definitely go back.
I moved three years after Katrina, so I know what you are talking about. I lost everything I owned in the storm. It was quite an experience.


Anyone watch Treme on iTunes?? I loved it. I lived in the French Quarter a year after Katrina and worked there many years before the storm.
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Old 19.11.2011, 07:02
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Re: From New Orleans to Switzerland

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I use trinity (onion, celery, green pepper).

There's no filè here. I bring it from home. Okra can be found in most Asian groceries. I've never seen it common markets.



No idea how to move it or where it would go.
I love that you still call it home. I do too and always will even though I am here for good.

Just didn't want to break any rules.
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Old 19.11.2011, 12:29
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Re: From New Orleans to Switzerland

hey there, would love to be friends i am a gay man in lausanne. are you near?
living with my siss and her girlfriend, lol sounds naughty but we are wonderful friendly people. i wish i could make some english spoken friends... i am portuguese lived in the united states and england...i am searching for job here since i got here one week ago...i am a nursing assistant .
if you are near drop a line, would love to meet your husband and you for a drink or so...even knowing here its much easier to have parties at home since restaurants and bars are so damn expensive lollol...ok all the best .
I'm into meditation, music, coking, reading about spirituality etc...
blessings
namaste
joao
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Old 19.11.2011, 12:31
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Re: From New Orleans to Switzerland

wow you are a strong person being through all of that ...
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