Big Easy Foods Louisiana Cuisine

  Louisiana Debate, How Cold Does It Have To Be to Cook A Gumbo? Every year, Louisianans have their opinion on how cold it needs to be to make gumbo, so the debate rages on.    The fact that gumbo is delicious no matter what the weather is doesn't matter to some people. Cajuns in Louisiana now say the temperature must be below 60 degrees before they can cook gumbo. What is the best option?   As I was cooking gumbo over the weekend, the temperature outside was in the mid-to-upper 80s.    In my opinion, if you're hungry for gumbo, make one. Our favorite time of year to cook gumbo is during football season.   This is just a family tradition, and it makes the day so much better when you have roux simmering on the stove.    There is nothing better than the smell of cooking Gumbo to lift your spirits.  Gumbo is a southern dish that can take hours to prepare, and it's the perfect comfort food for a cold day. The roux simmers on the stove, slowly releasing its delicious aroma and m

  CAJUN FRIED CATFISH An old-fashioned favorite in the Deep South, Cajun Fried Catfish is breaded in spicy cornmeal and soaked in buttermilk. Cajun Fried Catfish is really the same as Southern Fried Catfish, just kicked up with some good ol Cajun spices for added flavor and heat.  I grew up eating a lot of fried catfish.  Before frying, the fish should be soaked in buttermilk for 30 minutes to an hour.    In some old recipes, plain milk is called for, but buttermilk's acid does the trick rather than plain milk. Ingredients 6   pounds   catfish fillets 1   cup   buttermilk 4   cups   vegetable oil or lard for frying Cornmeal Mix: 1   cup   all-purpose flour 2 1/2   cups   yellow cornmeal 2   tablespoons   Cajun Seasoning   used: Tony Chacheries Seasoning 1   teaspoon   garlic powder or granulated garlic 2   teaspoons   ground black pepper Instructions Place fish fillet strips in a large bowl after rinsing under cold water. Before frying, cover fish with buttermilk, mix with your han