For my kitchen must haves and favorites, visit my verified Amazon Storefront: www.amazon.com/shop/restaurantreciperecreations For $20 off your first order of the ingredients in this recipe, visit: share.walmartplus.com/mac98452 If you have a restaurant or recipe that you would like to me feature in an upcoming video, drop it in the comments but make sure to subscribe!
@@RestaurantRecipeRecreations If you need a recipe for dirty rice, I can provide ours. We go to Dallas regularly & fell in love with Pappadeaux & have been working on recreating their Dirty Rice for 10 years as we do not have that chain in Canada. We have come pretty close (in our opinion). Every time we make it, it's a success. You can try our recipes & modify it as needed. Just let me know what is the best way to contact you. I added an email in here, but it kept deleting my reply.
Looks like you ended up a bit short on your ale 😝. I use strained bacon grease for my roux. Nom nom! For heat I use Zatarains Crab Boil concentrate .. 2 tsps or so. Another great recipe recreation from you. Mucho thanks.🤘
Can you do a recipe for Tuna casserole? My husband 's mother made it and they were from Shreveport Louisiana. My husband 's mother who was born in 1935 she got the recipe from a church fundraiser cook book from a Catholic Church.
I have never seen a roux cooked in the oven. I has always been hot oil and constant stirring of flour into the hot oil. It may take twenty minutes to get the roux done but with care you can get it to look like old used motor oil. Dark and smoky flavored. Then there is the question about when and where to put the trinity in. Using it to quench the temperature of the roux is probably still the best Besides the question of whether to add okra, there is also the question of whether to add tomatoes. Creole style adds tomatoes whereas the simpler country cooking, cajun, omits tomatoes. It has been a while since I have have gumbo at Pappadeaux's so perhaps it is time for a visit to test their gumbo.
For my kitchen must haves and favorites, visit my verified Amazon Storefront: www.amazon.com/shop/restaurantreciperecreations
For $20 off your first order of the ingredients in this recipe, visit: share.walmartplus.com/mac98452
If you have a restaurant or recipe that you would like to me feature in an upcoming video, drop it in the comments but make sure to subscribe!
Your videos are always the best with such great humor! Love ya! ❤
Love y'all too 💕
If you could recreate the dirty rice from this establishment you would be my hero. I have not been able to duplicate it and have given up. Thank you 🙏
I will look into it, for sure! 😋
@@RestaurantRecipeRecreations If you need a recipe for dirty rice, I can provide ours. We go to Dallas regularly & fell in love with Pappadeaux & have been working on recreating their Dirty Rice for 10 years as we do not have that chain in Canada. We have come pretty close (in our opinion). Every time we make it, it's a success. You can try our recipes & modify it as needed.
Just let me know what is the best way to contact you. I added an email in here, but it kept deleting my reply.
Looks like you ended up a bit short on your ale 😝. I use strained bacon grease for my roux. Nom nom! For heat I use Zatarains Crab Boil concentrate .. 2 tsps or so. Another great recipe recreation from you. Mucho thanks.🤘
Love y'all, Bloozedaddy 🥰 Great tips BTW!
Can you do a recipe for Tuna casserole? My husband 's mother made it and they were from Shreveport Louisiana. My husband 's mother who was born in 1935 she got the recipe from a church fundraiser cook book from a Catholic Church.
I can look into, for sure, Laurie Anne!
I have never seen a roux cooked in the oven. I has always been hot oil and constant stirring of flour into the hot oil. It may take twenty minutes to get the roux done but with care you can get it to look like old used motor oil. Dark and smoky flavored.
Then there is the question about when and where to put the trinity in. Using it to quench the temperature of the roux is probably still the best
Besides the question of whether to add okra, there is also the question of whether to add tomatoes. Creole style adds tomatoes whereas the simpler country cooking, cajun, omits tomatoes.
It has been a while since I have have gumbo at Pappadeaux's so perhaps it is time for a visit to test their gumbo.
Let me know how it goes, John. Thanks for the feedback 😁👍🏼
I'm thinking that bottle of vermouth might have been full before you started!🍸
I'll never admit to a thing.
I’ve got to put oysters in mine.
Yum, for sure!
My favorite restaurant ever! Their food ruins you for seafood anywhere else.
It's a good one, for sure! 😋😋💕
But you forgot the most important ingredient... TABASCO BABY!!
So funny, I have an entire door of hot sauces in my fridge. I drench my gumbo in Tabasco, love it!! 🔥🔥🌶🌶 Cheers, Veronica!
I normally eat mine with rice...
Perfect!😋