Favorite Cajun cuisine made from the Mardi Gras Sizzle

Apart from temperatures, there is much that sizzles in the city of New Orleans. The streets of summer music in the square almost any week to lunches and Whiteboard dingy food any night dress restaurants, this city is hot and who spends any amount of time here, everyone knows. Tuesday Gras in New Orleans is an entity in itself. It has taken a hit since Katrina, but people of this great city which come back and are dedicated to its reconstruction efforts are like food and the halo makes Mardi Gras such a memorable event in this of all cities.

If you had the pleasure of some New Orleans spicier perhaps kitchen we need to place a label warning, but it is one thing, most visitors simply need to know for themselves .a thing for certain is that if is not the first bite hot enough we can certainly elevate the temperature sauce some aptly named Hot Louisiana for sure.

Red beans and rice is a great favorite of Cajun. While beans and rice are not too warm terribly by themselves when you add a bit of sauce hot and some mixture you'll find the temperature inside the andouille sausage can be those warm days August Sun. Make sure you have plenty of water on hand when you begin your dining experience, because you then don't necessarily need with the first bite, chances are good that you'll need by the latter.When cooking rice, you want to slightly Brown the sausage and red beans firstly, leaving the re-creations in the Pan, then add the beans and prepare them simmer all day once they have paid to ébullition.Vous should season according to your preferences, but be sure to add a little salt, unless you add Ham with sausage. Also serve you beans with rice and not Cook rice and beans together although some people use certainly less rice than others.

Another thing, you want to remind you when you Cajun food is that you want to save room for everything what comes next and you do not necessarily want to know what you are eating at. It is sometimes better ask in ignorance as such as something and discover the truth. In other words, any good it is, never, never ask what it is.

If you are learning to cook food Cajun, of course, you will have the possibility of deniability.You will learn the good, the bad and the ugly on many favorites.I think I was more consterné discover that I eat turtle soup a day.It was actually quite delicious (although I'm not sure that if I were more satisfied with soup or sherry, which is a good add to the soup turtle, that I found more enjoyable) until I discovered this that she était.A from this point, I was afraid try something that sought to different distance of what I was accustomed to eating without going to the first details of what was dedans.Manqué next to a few dishes big I am sure and that you have learned my lesson in a certain food Cajun cuisine mesure.Mais is part science, part art, and it is very important to take the atmosphere of Mardi Gras, far from the Big chance facile.Bonne and "let the good times roll.".