New Orleans Cooking by Diane Millsap

Louisiana boasts some of the best seafood in the world!  Caught in the Bayou or on the shore, the seafood is fresh and prepared with that special Louisiana flare.  Crawfish are boiled with potatoes, corn on the cob, and a dash of Cajun seasoning.  Simmered all day and doled out at festivals and parties.

Shrimp are cooked until they’re pink, then scattered out in heaps on newspapers where they are shelled and devoured right on the spot.  (You forget how many pounds you’ve eaten!)  Oh, and the oysters, steamed, raw, or grilled, take your pick!

The blue crab are also delectable, however, I need more practice in cracking those shells.  All these delights would not be complete with that wonderful crunch, flaky French bread which New Orleans is famous for.  And pick your favorite hot sauce and local beer.  They round out the meal.

Last, but not least, THE GUMBO!  Everyone’s recipe is a little different, but this aromatic stew starts with the “trinity.”  Onion, celery, and green pepper are sautéed in butter.  Then flour is added to form a “roux.”  After that, you can add what you want, tomatoes, sausage, oysters, crab meat, etc., etc.  Gumbo is my favorite;  it’s like New Orleans, where many cultures add up to that unique Big Easy Flavor.

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