The term jambalaya, essentially a stew of rice and fowl somewhat like Spanish paella, was first mentioned in a poem in 1837. Though its origins are hazy, the term comes from jambon, the French word for ham, and the term yaya, a African word for rice. Like gumbo, no two jambalayas are the same. The […]
A cheese soufflé is a comfort food, perfect in the cold weather we’ve had in New Orleans lately. What’s more, the ingredients are probably in your refrigerator—milk, butter, sharp cheese, bread, and eggs—so you don’t need to venture out to the store. The word soufflé means breath, so named because it depends on the air […]
Mary Reporting. A coddled egg isn’t really the correct term for this dish, but it’s what we always called it in my family. A coddled egg generally refers to an egg in its shell carefully lowered by tablespoon into a pan of boiling water and cooked for six to eight minutes. This egg is baked […]
About the third or fourth day of turkey sandwiches, it’s time to take a break from holiday shopping, stay home and make a delicious gumbo. As Louisiana gumbos go, this is a simple one—turkey, andouille sausage and plenty of spices served over rice. My grandmothers boiled the turkey carcass for hours and made their own […]
Ready to try a soup that’s not made with a roux? Leek and potato soup is delicious and easy to make in under an hour. According to Mobilian Eugene Walter—novelist, cookbook author and family friend—in his book Hints and Pinches, leeks were grown in Gulf Coast regions prior to World War II, but then fell […]
