| Louisiana Corn and Crab Bisque (Chef Patrick Mould) 2 tbls unsalted butter 1 c chopped onion 3 � cups heavy whipping cream � c chopped green bell pepper 1 c cooked corn � c chopped celery 1 tsp salt � c chopped red bell pepper 1 tsp hot sauce 1 tbsp minced garlic 1 lb lump crabmeat 2 c chicken broth 1 tbsp chopped parsley � c dry white wine 1 tbsp chpd green onion � tbsp dried thyme 16 crab claws, optional � c blond roux (� c vegetable oil & � c flour) Heat the butter over a low to medium heat in a 4-quart saucepot. Add onion, green bell pepper, celery, red pepper and garlic and cook for 1 minute. Add chicken broth, white wine and thyme. Bring to a boil. In a small bowl make blond roux by combining oil and flour and stirring until a smooth paste is formed. Whip in roux until mixture begins to thicken. Whip in cream, reduce heat to a simmer and continue to cook until cream is blended in and beginning to thicken. Add salt, hot sauce and corn. Simmer 5 minutes. Very carefully, in order to not break up lumps, stir in lump crabmeat, parsley and green onions. Simmer until heated. Divide into 4 large bowls. Garnish with crab claws. |
| Make the greatest hamburgers you'll ever sink your teeth into. My kids even prefer these over McDonald's! +Use Tony Chachere's seasoning --a lot. (If you're not from the south, maybe a teaspoon) +Add a couple of dashes of Tabasco Sauce (Or two or three if you can handle it) +Add a teaspoon of worcestershire sauce +Mix well into hamburger meat, fry like the dickens and get ready to mange'! (eat) |
| Las Sais Le Bon Ton Roulee!! Let the Good Times Roll !!! |
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| Historical Evangeline Oak, St. Martinville, Louisiana |
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| Ever had Gumbo? Or crawfish ettoufee? Ever seen a baby alligator? Scroll down for a "taste" of what makes South Louisiana famous. |
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| Bayou Chicot Ville Platte, Louisiana |
| The real thing- A common sight around the bayou |
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