What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

FAT Tuesday

J

jfain

New member
So what is everyone cooking up for Mardi Gras? I love Cajun food. I make blackened fish all the time with greens and corn bread. I also like to make Jambalaya, BBQ shrimp and even duck gumbo. I haven’t decided yet what I will be making this year. What are your favorites?
 
Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :)

Pasta e Sfizi
 
I like the sound of both meals, I am not even sure what we will have yet. I think I am leaning towards a Crawfish Etouffee! Such a rich and flavorful dish m-m-m-m-m!
 
The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.
 
Last edited:
lucasantoro said:
Our traditions is the "lasagna di Carnevale" or "Lasagna Napoletana"

it is a very reach lasagna with very tiny meat balls (my father used to say we had to make 365 meat balls, one for every day of the year), salame, boiled eggs, mozzarella, ricotta, and parmiggiano, and obviously tomato sauce :)
Click to expand...



YUM!!! That is my type of meal. I will probably do something along those lines as well. And a glass of wine. :D
 
Everyone's menus sound scrumptious!

I make jambalaya fairly frequently, and enjoy it a lot. I have some prawns in the freezer- I might skewer and season them w/ blackening spices and serve atop pasta or a salad... and of course bananas foster for dessert!
 
Cook Chatty Cathy said:
The kind that I have had and simply love is a dish that is a thickened very rich type white sauce that has lots of garlic and butter, you use french toast points to sop up the lovely sauce as you devour it! Oh my goodness is it delicious. The fresh crawfish were readily available down in Mobile Al and that entire area and that is where I used to have this marvelous dish. I believe I can pull up a few recipes here on SP for you to see.
Click to expand...

I love crawfish etouffee! mmm mm I haven't seen it with a white sauce though. The ones I've seen have sort of a redish brown sauce and served with a scoup of rice on top. Anyway I'm sure if yours has crawfish in it it's got to be good!
 
I was thinking of a spicy grilled shrimp with a remoulade sauce for dipping. Shrimp po'boys sound good to.
 
I sometimes make a blackeyed-pea jambalia which is known in North Central Louisiana as "Cane River Jambalia". Its not traditional cajun but what the poor folks can make with rice, peas and a little bit of meat. Plus Roitel of course.
 
JP you might enjoy this for yourself if you like Jambalaya, it is a serious Southern Cooking recipe and so here goes:

Okra, Tomatoes, and Corn

Begin by taking some diced onion, garlic, and bell pepper and saute until tender add 1 can peeled tomatoes, corn cut off the cob of 2 cobs, and several pods of okra cut into small disks bring all to a boil and boil until okra is tender. Makes a killer dish and even better when served with a big ole chunk of cornbread!!!
 
Cook Chatty Cathy said:
JP you might enjoy this for yourself if you like Jambalaya, it is a serious Southern Cooking recipe and so here goes:

Okra, Tomatoes, and Corn

Begin by taking some diced onion, garlic, and bell pepper and saute until tender add 1 can peeled tomatoes, corn cut off the cob of 2 cobs, and several pods of okra cut into small disks bring all to a boil and boil until okra is tender. Makes a killer dish and even better when served with a big ole chunk of cornbread!!!
Click to expand...

I can do that. Thanks Cathy.
 
You must log in or register to reply here.
Back
Top