I’ll jump on any excuse to make up a recipe.
So when one of my professors at Northwestern required a “handout” for a presentation I was doing about New Orleans, my mind jumped to the finest of all handouts: free food. I don’t think anyone will disagree with me on this one.
So I did a little research on the culinary traditions of the Big Easy, what I think must be the most singular foodstyle in the country. Gumbo, jambalaya, beignets, etoufee, pralines. Even the names sound foreign. Well, I guess they are. The food of New Orleans is a hectic blend of Spanish, French, Italian, Caribbean and even African influences. But it’s touched just as much by the American South and the history and ingredients the region offers. Continue reading