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LSU fan recommendations for your visit to NOLA and the game

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Bestbuck36;1018849; said:
Honestly have any other fanbases come on here and been more polite or outgoing?!?!?! You guys are ruining our image of the SEC! :grr:

I'll be adding y'all to the Texas fans as my favorites to come over here so far and thanks for all of the great info re: N'awlins!

This will be my first trip through Louisiana and I'm definitely looking forward to it! Go Bucks!!!!
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Thanks for the kind words--we're only mean in person. Once again, I'm always willing to help once you're down here. Just go to my personal e-mail.
 
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Zippercat;1017143; said:
If you'll share, I'm sure many of us who will watch the game from Ohio would love your recipes. I want to make some gumbo and/or jambolaya for gameday eatin!!
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My Sausage and Chicken Gumbo:

Chop 1-2 lbs of boneless chicken into cubes (bitesize pieces). Mix a little flour, cayenne pepper, black pepper, and salt in a zip lock bag. Toss the chicken in the mixture, remove and let sit for 30 minutes to 1 hour. Fry in a pan with 1 cup of lard. Drain, put aside.
Chop up 1-2 lbs of Andouille sausage (I sometimes go against tradition and use Polish sausage :blush:) in rounds. Set aside.
Make the roux. I (as said earlier) use 1 cup of lard and 1 cup of flour. Keep on a low temp and stir for 1 to 1 1/2 hours. Chop up 3 stalks of celery, and onion (or two depending on size), 2-3 cloves of garlic (the "Cajun Cooking Holy Trinity" :biggrin:) and a large green pepper . Add this to the roux. Cook for 5 - 10 minutes until soft.

Add meat and stir until heated, 5 or 10 minutes. Add 1 gallon of stock (see below). Simmer for about 1 hour. 10-15 minutes before serving, add 1 lb of okra cut into rounds for thinkening. Serve in bowls over rice with a cold Dixie beer.

I make my own stock with chicken and turkey carcasses, I hear pheasant and duck make the stock sublime. Take the poultry carcasses and brown in a roaster for 10-15 minutes (or until brown). Put the bones in a large pot with 1 onion (quartered) 1-2 carrots (don't peel 'em), 1 stalk of celery. Bring to a boil. Simmer for 30 minutes to an hour. Skim the grey scum off the top. Add parsley, black peppercorns and cayenne pepper. Simmer on low for 6-8 hours. What you don't use you can freeze for up to 6 months.

This may sound hard as hell (and it is) but it is the finest recipe I've ever made and one of the best dishes I've ever had. The Cajuns on here with vouch for this.
 
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My Ham and Sausage Jambalaya:

Chop 1 - 1.5 lbs of Andouille sausage (or Polish sausage) into rounds. Chop 1 ham steak (1-1.5 lbs) into cubes. Set aside.
Put 1 to 1.5 cups of rice in an iron skillet and cook on medium until slightly brown stirring constantly. And 1 onion chopped, 1 green pepper chopped, 2-3 cloves garlic and 1 stalk celery chopped. Stir for 5-10 minutes until soft. Add 2-3 lbs of tomatoes, diced. Stir for 1 minute. Add cayenne pepper, salt, black pepper to taste. Stir for 1 minute. Add the meat. Stir till heated through. Add 2-3 cups of Poultry stock. Turn heat to low. Cover, simmer for 45-55 minutes until rice has absorbed most of the liquid. Serve with cold beer.
 
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JCOSU86;1019402; said:
My Ham and Sausage Jambalaya:

Chop 1 - 1.5 lbs of Andouille sausage (or Polish sausage) into rounds. Chop 1 ham steak (1-1.5 lbs) into cubes. Set aside.
Put 1 to 1.5 cups of rice in an iron skillet and cook on medium until slightly brown stirring constantly. Add 2-3 lbs of tomatoes, diced. Stir for 1 minute. Add cayenne pepper, salt, black pepper and fresh garlic to taste. Stir for 1 minute. Add the meat. Stir till heated through. Add 2-3 cups of Poultry stock. Turn heat to low. Cover, simmer for 45-55 minutes until rice has absorbed most of the liquid. Serve with cold beer.
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That's a nice quick easy looking recipe. I will have to try it. I'm looking for a GOOD slow-cooker recipe for gumbo.
 
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OCBuckWife;1019421; said:
That's a nice quick easy looking recipe. I will have to try it. I'm looking for a GOOD slow-cooker recipe for gumbo.
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Note the changes, I was typing from memory and forgot a couple of ingredients. You can use just about any meat, chicken, shrimp, crawfish, whatever you have in your fridge!
 
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