luisa_calif
Well-known member
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ISO: ISO : New Orleans SOUP recipe. T & T please.
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luisa_calif
Well-known member
I need a recipe for a dinner group the theme is New Orleans. I need something OTHER than gumbo ...
because I think the person who is doing the main course is doing gumbo. I have the soup course. Thanks for any help.
because I think the person who is doing the main course is doing gumbo. I have the soup course. Thanks for any help.
luisa_calif
Well-known member
This sounds just the ticket! Thanks!
What about something like this Corn and Crab Bisque?
http://www.gumbopages.com/food/soups/crabcorn-bisq.html
http://www.gumbopages.com/food/soups/crabcorn-bisq.html
Luisa, there are more Louisiana-style soups in this link which may interest you.
http://www.gumbopages.com/food/soups/index.html
http://www.gumbopages.com/food/soups/index.html
Here's another one from the Magnolia Grill: New Orleans Red Bean Soup with Andouille & Rice
It calls for Creole Seasoning, but you need the book for their particular seasoning recipe, so I've included one from my files:
CREOLE SEASONING
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
http://www.gumbopages.com/food/creole.html
http://uncpress.unc.edu/recipes/barker_p40.html
It calls for Creole Seasoning, but you need the book for their particular seasoning recipe, so I've included one from my files:
CREOLE SEASONING
A very versatile seasoning blend. Use this as a base seasoning, and build upon it in your dish.
Some versions of Creole seasoning blend contain salt -- I don't do that, because I like to control salt content separately. If you insist on this blend being salty, á la Tony Chachere's "when it's salty enough, it's perfectly seasoned!" rationale, start with 2 tablespoons salt in the blend, increasing up to 4 tablespoons depending on your sodium tolerance level.
2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon celery seed
5 tablespoons sweet paprika
Combine in food processor and pulse until well-blended, or mix thoroughly in a large bowl. The recipe doubles or triples well. Give lots of it away as gifts to your family and friends.
http://www.gumbopages.com/food/creole.html
http://uncpress.unc.edu/recipes/barker_p40.html
)luisa_calif
Well-known member
This one sounds good too. I may have to choose the crab one if the hostess uses shrimp in
her main dish. Cause NOW is the season for our Dungeness!
her main dish. Cause NOW is the season for our Dungeness!
luisa_calif
Well-known member
Just found out dinner needs to be postponed until after the new year because
death in the hostess's family (great-aunt who lived out of town)
I may get to try out them both by the time we have the dinner.
death in the hostess's family (great-aunt who lived out of town)
I may get to try out them both by the time we have the dinner.