Gumbo is the ultimate dish of New Orleans - a perfect blend of cultures to which each cook adds their own individual flair. Gumbos can be Creole or Cajun in style. Creole gumbos use a caramel roux and tomatoes, while Cajun gumbos use a darker roux and never contain tomatoes.
Crawfish Etouffee is another New Orlean's classic - made with crawfish or shrimp and often served over rice.
Entertaining at Home
Tableware
Entertaining Ideas
Party Planning
Table Setting Ideas
Specialty Cookware
H&H Blog
|
|
New Orleans Passport Party
Invite friends and family over for a Passport Party straight out of the French Quarter of New Orleans. Dine on a dinner of Creole Cuisine while listening to the soothing sounds of jazz.
Creole cuisine is a style of cooking that has successfully blended the ethnic flavors of the French, Spanish, African, and the Caribbean. The French gave Creole Cuisine its sense of formality and tradition with fine sauces and sophisticated presentation. And the Spanish influenced it with tomatoes, peppers, rice and beans. The African and Caribbean influences came from the servants who brought spices from the islands.
Cajun cooking is a much less formal cuisine. It is often cooked in a large black iron Dutch oven and allowed to simmer all.
The classic black cast iron skillet has long been a staple in South Louisiana kitchens where it plays an important role in Cajun cuisine. Cajuns love to cook in the large heavy pots because the dense, heavy metal of the black iron skillet absorbs heat quickly, distributes it evenly, and cools down slowly. This makes it the perfect utensil for the long slow process of making a roux. Since most Cajun foods start with the making of a roux, most Cajun cooks start by adding equal amounts of flour and oil to their cast iron skillet.
Today, many Creole and Cajun recipes have become intertwined creating what is now known as Cajun Cuisine. And while new techniques and foods are being routinely added to Cajun Cuisine, Cajun Cookware remains the favorite utensil for the Cajun Chef.
|
|
 Emeril Lagasse would undoubtablly, be the best person to design cast-iron cookware. As a celebrity chef of New Orleans fame, Emeril knows Creole Cuisine and the tools it takes to make it great. This pre-seasoned skillet is built to last, heating evenly and consistently to make the best roux for any Cajun dish.
The French Quarter is New Orleans oldest neighborhood where everything from food to music blends the best of each culture.
New Orleans is the birth place of the Hurricane. Made from lime juice, passion fruit syrup, and rum, the Hurricane is a sweet cocktail served over ice.
|
