Top Posts & Pages
Categories
Links
Interesting Blogs
- Back Road Journal
- Blue Jelly Beans
- British Food History
- Chica Andaluza
- Cooking in Sens
- COUNTRYWOODSMOKE
- Essex Road Recipies
- Expat Chef in Barcelona
- fati's recipes
- Food, Photography & France
- FoodBarcelona
- Gourmandistan
- Hot, Cheap & Easy
- jazzcookery
- The Bartolini Kitchens
- The Unemployable Chef
- thekitchensgarden
- What's Cooking
Related items
- allioli
- anchovies
- anchovy paste
- bacalao
- bacon
- barbecue
- Barcelona
- beef
- butcher
- butter
- carajillo
- Catalan
- celery
- cheese
- chicken
- chicken stock
- chilli
- chorizo
- Christmas
- coriander
- Crema Catalana
- croquetas
- cumin
- duck
- eggs
- extra virgin olive oil
- fish
- flour
- game
- garlic
- goose fat
- gravy
- hake
- La Boqueria
- lamb
- lemon
- meat
- menu del dia
- mirepoix
- morcilla
- mushrooms
- olive oil
- olives
- onion
- onions
- parsley
- pastry
- pheasant
- pimenton
- Pimentón de la Vera
- pork
- potatoes
- prawns
- rabbit
- recipe
- red wine
- red wine vinegar
- restaurant
- roast potatoes
- rosado
- roux
- sherry vinegar
- sourdough bread
- Spanish
- St. John
- stock
- streaky bacon
- stuffing
- tapas
- Theobalds
- thyme
- tomato
- tomatoes
- venison
- vi rosat
Subscribe to my RSS Feed
Meta
Copyright info:
© Mad Dog TV Dinners 2021. Copyright for all photographs, recipes and texts on this blog belongs to Mad Dog TV Dinners - do not reproduce them unless you have been given written permission!
Tag Archives: Creole
Prawn and Venison Gumbo
I had some venison and andouille sausage in the freezer and after making Prawn Étouffé a few weeks ago, I was itching to make a gumbo with prawns. Gumbo is a type of stew which originated in Louisiana around the early part … Continue reading
Posted in Drink, Fish, Food, Game, Meat, Recipes
Tagged Cajun, Creole, filé, filé gumbo, gumbo, holy trinity, Marqués de Aldeanueva, okra, prawn and venison gumbo, prawns, roux, sassafras, venison
9 Comments
Prawn Étouffée
Étouffée made with crawfish or shrimp (prawns are the closest thing in the UK) is a very popular dish from Louisiana. The word étouffée comes from the French étouffer, which means to smother or suffocate – the crawfish (or prawns … Continue reading
Posted in Drink, Fish, Food, Recipes
Tagged Cajun, Cajun seasoning, celery, Creole, garlic, green pepper, Lobster & Shrimp Muscadet, onion, Prawn Étouffée, prawn stock, prawns, rice, roux, Shrimp Étouffée, shrimp stock, tomatoes
11 Comments
Pheasant Filé Gumbo
A friend of mine brought me back some andouille and gumbo filé from New Orleans last week. My first thought was to make a rabbit gumbo, but the lovely Pheasant Girl has taken to saving me her best brace of … Continue reading
Posted in Drink, Food, Game, Meat, Recipes
Tagged andouille, Cajun, Cajun seasoning, cayenne pepper, Creole, Faisan Filé Gumbo, filé, filé gumbo, gumbo, holy trinity, Lea and Perrin's, pheasant, pheasant filé gumbo, pheasant stock, roux, Tabasco Sauce
10 Comments
Dirty Rice
…following on from my last post, pig’s liver rice, Michelle of Gourmandistan said it reminded her of dirty rice. While I was contemplating supper this morning, dirty rice did spring to mind and when Karen mentioned it again, I went … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes
Tagged Basmati Rice, beef stock, Cajun seasoning, Creole, dirty rice, holy trinity, Lea and Perrin's, lemon juice, pig's liver, pork, rice, streaky bacon
14 Comments
Mardi Gras Jambalaya
March 4th, 2014 Mardi Gras, also known as Fat Tuesday, Shrove Tuesday and Pancake Day is an annual Christian feast day, relative to fasting for lent, which starts the next day, Ash Wednesday. To celebrate Mardi Gras, I had originally intended to … Continue reading
Posted in Drink, Fish, Food, Meat, Recipes, Spanish
Tagged andouille, bell peppers, Cajun seasoning, celery, chicken, Creole, Jambalaya, Mardi Gras, onion, prawns
26 Comments
