The process of blackening proteins with blackening seasoning is only about 30 years old, but is distinctly a New Orleans flavor. This technique was created and perfected by Paul Prudhomme. To blacken something is a process of covering a piece of meat or seafood heavily in a blend of strong spices and then cooking fast and high, creating a spicy dark crust. ...
Traditionally a roux is white flour cooked in some kind of fat until the flour is cooked to a desired color. Most roux in Louisiana foods are fairly dark, but not burnt - a burnt roux most go directly into the trash. The main goal is to cook the flour so that it adds a depth of earthy flavor and thickens the sauce or soup.
In France there is the Mirepoix consisting of onions, carrots and celery. In South Louisiana there is The Trinity consisting of onions, celery and bell peppers. This combination often paired with garlic creates the basis of many Cajun and Creole dishes. It creates a base flavor that penetrates the dishes.
Gumbo Boi loves using Rotel, it’s a great product that infuses the flavors of tomatoes and spicy peppers into a dish. INGREDIENTS (as listed on the label): Tomatoes, Water,Chopped Green Chili Peppers, Less than 2% of: Salt, Calcium Chloride, Natural Flavor, Citric Acid, Cilantro
- Louisiana Spice Mix
When Gumbo Boi creates a dish he seasons it to taste and so a standard set amount of spices often changes depending on any number of factors. But here is a complete list of spices he uses: Salt, Black Pepper, White Pepper, Cayenne Pepper, Chilli Powder, Ancho Pepper, Paprika, Thyme, Bay Leaves, Tabasco Sauce, Vinegar, Tony Chacher’s Cajun Seasoning, Vageta Seasoning - NOTE: Gumbo Boi uses some spice mixes that contain trace amounts of MSG
Lagniappe is a term in New Orleans that means "a little something extra" and it could refer to a store clerk handing you a praline at check out, or a bartender putting an extra shot in your drink, or even a kiss on the cheek at Mardi Gras. It isn't so much a term as it is a little act of kindness.