Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Entries from May 2008

BBQ Shrimp New Orleans Style

May 30th, 2008 · 13 Comments

This is an easy preparation and only takes about 30 minutes from prep time to sitting at the dinner table. Be sure to have plenty of napkins or even wet towels available to wipe up the sauce from your lips and hands as you peel the delectable shrimps.

[

Tags: Cajun · Entrees · Recipes · Seafood

File’ Spice Powder or Gumbo File’

May 15th, 2008 · 3 Comments

File’ (pronounced fee-lay) spice powder is a unique ingredient used primarily for making a good gumbo, and it is a necessity for cooking authentic Cajun cuisine. Quite simply, file’ is the powdered leaves of the sassafras tree. When ground, it has a faint smell like eucalyptus. Long before the use of file’ powder for Creole and […]

[

Tags: Ingredients · Spices

When in New Orleans, eat like the locals do!

May 13th, 2008 · 2 Comments

This is a rundown of some of the places we will be hitting in New Orleans this summer. As a family we like to keep things on a budget so we won’t be making it to any of the really high end places this time around, but we are still going to be eating well. So here are the places […]

[

Tags: Restaurant Reviews

Cajun Fais Do-Do

May 12th, 2008 · Comments Off on Cajun Fais Do-Do

If you have ever been to a Fais Do-Do you know you’ll be dancing, and there are always a few folks who will teach you if you don’t know. The Cajun two-step and the Cajun waltz are easy to learn and very popular today, along with the more advanced steps of the Cajun Jitterbug or the Cajun Jig.

[

Tags: Cajun · Culture · Heritage · Traditions

кракен ссылкакракен ссылка blacksprut blacksprut