That’s a no for me. Although I do make a version of jambalaya with no seafood and extra spicy. I love the heat and the seasonings but I’ll pass on crawfish, shrimp and anything else that filters shit as a food source.
Comment on 2 North American 4 you has been created
ScoffingLizard@lemmy.dbzer0.com 1 day ago
Fuck all of you. Go to New Orleans in a week when crawfish season starts and eat some mud bugs, some blackened redfish, jambalaya, gumbo, cajun crawfish etouffee, etc. Best food in the world.
doingthestuff@lemy.lol 7 hours ago
ohulancutash@feddit.uk 5 hours ago
So you won’t have vegetables either then
maplesaga@lemmy.world 23 hours ago
What else is there to do there?
LemmyKnowsBest@lemmy.world 15 hours ago
When I think of New Orleans I think of Mardi Gras where I can flash my tiddies and earn colorful shiny strings of beads. But imagine my surprise when I realized I could buy colorful shiny beads at the Dollar Tree and not even have to travel to Louisiana and expose myself.
Uebercomplicated@lemmy.ml 18 hours ago
Jazz!
rustyj@lemmy.world 22 hours ago
They told you all the best stuff honestly. If you’re into alcohol you’ll have no trouble finding it. Amazing city though. The food culture there is incredible.
cmbabul@lemmy.world 8 hours ago
NoLA is for sure a food and drinking town but the music shouldnt be slept on either
ThirdConsul@lemmy.zip 4 hours ago
Out of all the dishes you mentioned, only Gumbo is a uniquely USA dish.
Jambalaya is an African recipe with an ingredient change to match what was available.
Mudbugs are eaten everywhere where they are present, and I personally think that Polis Zupa Rakowa is the best usage of that ingredient. If were talking about the mudbug boil, every cousine I know of that has access to them have similar recipe.
Blackened redfish is uhhh… Hot pan with spices to pretend its grilled (ingenious, but not a unique dish foodrepublic.com/…/origin-why-redfish-banned/)
Crawfish etouffee - huh, I think its also like a prooer unique dish. The cooking method and igredients seem to be unique enough that its visibly distinct from any other similar dish.
Courtbullion on the other hand is too similar to French one that I would call it a variation of it, instead of an unique invention
(Does that make sense? I’m not trying to diminish other foods but to showcase how unique Gumbo and etouffe are)