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

[Olwen the Odd]

Dragon, are you in New Orleans?

Olwen


> Date: Fri, 4 Apr 2008 09:47:18 -0700
> To: sca-cooks at lists.ansteorra.org
> From: dragon at crimson-dragon.com
> Subject: [Sca-cooks] Cajun/Creole (was Re: Favorite Dessert)
>
> chawkswrth at aol.com wrote:
>>OH? >
>
> 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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> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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