There is a myriad of varieties of paella and a huge number of ingredients that go into different regional recipes, some call for chicken, rabbit or snails. This is my recipe is for a great, authentic paella de marisco or seafood paella, packed with tasty mussels and prawns and with a rich, full flavour from the garlic, Chorizo and smoked paprika.
And so it is Fat Tuesday or Mardi Gras, and today I am cooking a Cajun classic, Gumbo. Gumbo is a type of stew from southern Louisiana combining the ingredients and techniques of a melting pot of cultures, including French, Spanish, German, West African, and Choctaw. In general, a Creole gumbo generally contains shellfish, tomatoes, okra and filé * powder. … Continue reading My Mardis Gras Cajun Gumbo