[Sca-cooks] Cajun/Creole (was Re: Favorite Dessert)

[Dragon]

chawkswrth at aol.com wrote:
>OH? <perks up, for if it was the Basin, we need to talk <G>>

New Orleans actually. "First you make a roux..." :-)

>How do you bake your Redfish?

Strange as it may sound, I have never done baked redfish.

I am quite familiar with making many dishes like gumbo (I make a 
multitude of varieties), jambalaya, red beans. I make my own 
andouille and boudin blanc. Bread pudding, pralines, all sorts of 
other dishes. I know how to do Bananas Foster, cafe brulee, crawfish 
boils, etouffe, okra, crabmeat cheesecake, remoulade, sauce piquante, 
couche couche, beignets, chickory coffee, turtle soup... Lots and 
lots of things.

But I've never baked a redfish. I'll have to fix that problem.

>Helen
>Familiar with Morgan City, and Metarie, and had, for the longest, 
>*that* accent....

Which one? The Cajun bayou accent or the New Orleans one that people 
confuse with a Brooklyn accent?

Dragon

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