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Shrimp and Okra Gumbo

Reviewed: Sep. 13, 2002
Ditto to the reduced water. I also used the following spices: 2 parts salt 1½ parts paprika 1 part cayenne pepper 1 part white pepper 1 part black pepper 1 part granulated onion 1 part granulated garlic 1 part crushed dried basil leaves ½ part crushed dried oregano leaves ½ part crushed dried thyme leaves ½ part crushed dried parsley leaves This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking. The amounts in this recipe are given by volume. So a "part" can be a cup or a teaspoon depending on how much seasoning you desire to make.
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Shrimp Remoulade Galatoire's

Reviewed: Sep. 12, 2005
Just like the Rémoulade(Note Spelling)Sauce at Galatoire's. Thanks for the memories. By the way because of hurricane Katrina, Galatoire's has moved its operation to Baton Rouge and will open there soon.
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Chicken Andouille Gumbo

Reviewed: Oct. 24, 2001
Aaaaaeeeee!!! Talk about good...this gumbo was so good that when I put some on top my head, my tongue tried to beat my brains out getting to it.
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6 users found this review helpful

 
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