cook's profile


TRAVLEE
 
Home Town: Lafayette, Louisiana, USA
Living In: Youngsville, Louisiana, USA
Member Since: Jan. 2003
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Mediterranean, Dessert, Quick & Easy
Hobbies: Photography, Reading Books, Music
Travlee and family
About this Cook
I am a 38 year old working mother. I am married to a wonderful man and we have two terrific kids: an 8 year old daughter and a 6 year old son. I work as the Assistant Administrator at our local economic development office. In my free time I enjoy scrapbooking; I am also an avid reader, internet/computer geek, movie watcher, amateur photographer and news/ political addict!
My favorite things to cook
I really enjoy cooking the cajun food I grew up on! There is nothing better than AUTHENTIC cajun cooking! I also like experimenting with different recipes especially ones that are quick and easy to make during the week. On the weekends I prefer trying recipes that are a bit more challenging. I like cooking all different types of ethnic food.
My favorite family cooking traditions
Making the delicious cajun foods that are staples down here. Gumbo, sauce piquant, crawfish ettoufee, boiled crawfish, jambalaya, crab stew etc. These are not healthy dishes but they are SO good!
My cooking triumphs
I finally found a crawfish ettoufee recipe that wins raves from my family! I am also a great dessert maker.
My cooking tragedies
I managed to completely screw up a tuna casserole! After the casserole was halfway thru baking I realized I had forgotten to put in....THE TUNA! My family has never let me live that one down.
Recipe Reviews 68 reviews
Simple Ranchy Breaded Fish Fillets
This fish was only okay in my book. Not really a fan of using bread crumbs as a coating since I can never get the food crispy no matter how light the coating or how I cook it. Next time will probably just skip the bread crumbs and use the ranch dressing as a marinade or basting sauce on the fish because it did have a nice flavor.

0 users found this review helpful
Reviewed On: mar. 23, 2009
Albondigas Soup I
This soup was wonderful! Only made a few minor changes. We put some fresh chopped basil and spinach into the meatball mixture (will probably add in some Tony Chachere's seasoning next time for a bit more flavor). We also browned the meatballs a bit. In the soup we put in more fresh basil and cilantro. As suggested by others we did add in some cumin; wanted to add in some chipotle chili powder but the green salsa we used gave the soup plenty of heat (couldn't make it too hot or kids couldn't eat it). We also just cooked some rice on the side and then everyone placed as much rice as they wanted and then poured the soup on top. Flavorful and delicious. Can't wait to eat the leftovers.

0 users found this review helpful
Reviewed On: mar. 16, 2009
Crawfish Etouffee II
Having lived in Louisiana my whole life I can tell you that this IS an authentic cajun crawfish etoufee recipe! The other reviewers I see that talk about using a roux MUST be talking about crawfish stew because I have made etouffee hundreds of times and have NEVER used a roux. BUT when I make crawfish stew I always use a good medium to med.-dark roux. If you find the recipe bland then just add some powdered crawfish boil seasoning or Tony Chachere's seasoning to the gravy.

1 user found this review helpful
Reviewed On: feb. 18, 2009
 
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