Topping the entertainment list for Mardi Gras 2008 are such musical superstars as country singer Gretchen Wilson, rockers Third Eye Blind and Heart, rap impresario L.L. Cool J and old-school crooners such as Frankie Valli & The Four Seasons, Smokey Robinson and Kool & The Gang. Collectively, the musical lineup for Mardi Gras 2008 has sold 260 million albums worldwide. In addition, Mardi Gras 2008 at Universal Studios features live performances from some of the French Quarter’s most talented musicians through the “Celebrate the Music of New Orleans� program.

The centerpiece of Mardi Gras 2008 will be the parade featuring 13 colorful floats that wind around the “French Quarter Courtyard” – a replica of New Orleans’ legendary French Quarter – the heart of Mardi Gras. These authentic floats are designed by “Mr. Mardi Gras” himself, Blain Kern, whose company, Blaine Kern Artists, Inc., has built Mardi Gras floats since 1932. New for 2008, the Mardi Gras parade will bring exotic place to life with floats and performers designed to emulate Babylon, Atlantis, Camelot and more.

The Mardi Gras 2008 celebration would not be complete without the taste of traditional Cajun and Creole cuisine such as jambalaya, gumbo and beignets, which are sure to tempt the palate of Mardi Gras revelers. Along with delicious New Orleans-style cuisine, guests can enjoy flavorful drinks made famous in New Orleans.

Admission to Mardi Gras at Universal Studios is $46.95 plus tax. Mardi Gras ticket is valid at Universal Studios after 5 PM. Live concerts in the Universal Studios Mardi Gras Concert Series begin at 8:30 PM.

“This yearly event is a wonderful addition to the dynamic rides and shows at Universal Studios Florida,” said Kyle Collins, Director of Interactive Marketing at HotelsCorp.com. “Both locals and visitors alike enjoy the nationally recognized musical acts that headline the Mardi Gras events. In addition, Universal CityWalk hosts an official Mardi Gras after-party that includes free admission to select nightclubs until 2 AM such as Pat O’Brien’s, the official Mardi Gras Headquarters of CityWalk.â€�

2008 Mardi Gras at Universal Studios Concert Schedule

FEBRUARY Bret Michaels of Poison – February 2, 2008 Go-Go’s – February 9, 2008 Sara Evans – February 16, 2008 Third Eye Blind – February 23, 2008

MARCH Gretchen Wilson – March 1, 2008 Smokey Robinson – March 8, 2008 Frankie Valli & The Four Seasons – March 15, 2008 Kool & The Gang – March 22, 2008 Heart – March 29, 2008

APRIL TBA – April 5, 2008 LL Cool J – April 12, 2008 TBA – April 19, 2008

About the Author

Orlando, Florida Guide, the most comprehensive online guide to Orlando and Disney World, also features discount Disney World tickets, incredible deals on Orlando hotels and individually tailored Orlando vacation packages.

In New Orleans the main cultural influences are French, Cajun and Creole. Some of the most popular Mardi Gras foods include Louisiana deviled crab cakes, crawfish pie and Louisiana bayou fish fry. Magazines like Bon Appetit, Every Day with Rachael Ray and Martha Stewart Living often feature these and other Mardi Gras recipes in their February issues.

Another popular New Orleans dish is gumbo, a thick, spicy and hearty stew that may include several types of meat, bell peppers, celery and onions and is typically served over rice. And because New Orleans is on the Gulf, seafood is a vital part of main course for Mardi Gras foods. Popular seafood main dishes are Crab Creole Shrimp, Creole crawfish boil and a fried catfish po boy sandwich. Find recipes for these Mardi Gras main dishes in Food & Wine, Bon Appetit and Cooking Light.

Desserts are also an essential part of the Mardi Gras feast. Bananas Foster is a popular traditional Mardi Gras dessert that features bananas cooked in a sauce made from butter, brown sugar and alcohol. Other popular traditional desserts are the beignet, a French-style deep-fried doughnut sprinkled with powdered sugar and the paczki, a fried-doughnut dish from Poland. During Lent, ingredients like flour and lard were forbidden, so the pastry was created to use up these substances on Fat Tuesday.

Above all the most popular traditional Mardi Gras food is the King Cake, similar to brioche, a sweetened yeast bread, decorated with a sprinkling of colored sugar. Find recipes for bananas foster, beignets, packzkis and King Cake in food magazines like Cooks’ Illustrated, Cooking Light and Bon Appetit.

About the Author

For more Mardi Gras food recipes, visit http://www.magazines.com/category/cooking-food.

Jessica Vandelay is a freelance writer in New York City.

In the olden days, people had Mardi Gras balls where they dressed in their finest. Masks were also the order of the day and revelers would try to guess the identity of the person behind the mask, making the balls all the more titillating. To this day, many items of jewelry showcase many attractive mask designs. One would find earrings, bracelets, pins, and pendants that feature the face of a harlequin or the faces of comedy and tragedy side by side.

Green, purple, and gold are the theme colors for Mardi Gras. These colors have become traditional ever since they were chosen as the official colors by King Rex, the king of the carnival. This title is held annually by a man chosen by a group called the Mystick Crewe of Comus, and the most elaborate and lavish float during parades naturally is that of the king’s.

But there’s no question that the most popular types of jewelry are the ones made of beads. The greater the number of beads and the larger the size, the better they are. Mardi Gras is not a time for understatement or discreet jewelry. Layers and layers of bead necklaces adorn many of the necks of the people gathered in the streets during Mardi Gras, and many of others are given away to both friends and strangers alike in the spirit of fun and participation. In fact, in the days and weeks before the carnival is held, people can be seen busy buying beads in large amounts and creating bead jewelry to wear or give away at the event.

However, not all Mardi Gras jewelry is costume jewelry. Fine jewelers have a slew of offerings for those who have a taste for something more elegant and classy. Pearl jewelry enjoys brisk sales during the season, perhaps because they resemble the beads that are in abundance during Mardi Gras. And of course, pearl jewelry can be worn all year round and with almost any kind of attire since they are easy to dress up or down to.

Hurricane Katrina failed to drown the spirit of the people of New Orleans and they showed this during Mardi Gras with their elaborate parades and parties. Adorned in colorful and flashy jewelry while partying in the streets, enjoying Creole and Cajun cuisine, singing and dancing to jazz music, and drinking the nights away, they showed that life doesn’t only go on, but that it should be lived to the fullest.
Sam Serio is an Internet Marketer, musician and a writer on the subject of jewelry and gemstones. For more information on jewelry and gemstones, we cordially invite you to visit http://www.morninglightjewelry.com to pick up your FREE copy of “How To Buy Jewelry And Gemstones Without Being Ripped Off.” This concise, informative special report reveals almost everything you ever wanted to know about jewelry and gemstones, but were afraid to ask. Get your FREE report at http://www.morninglightjewelry.com. Also includes informative articles, comparison shopping, rare book excerpts, & link directory.

Article Source: http://EzineArticles.com/?expert=Sam_Serio

King Louis XIV, in 1704, ordered two men, the LeMoyne brothers to defend France’s territories, which at the time included the areas now represented by Alabama, Mississippi and Louisiana. Upon arriving in this area, the LeMoyne brothers found what, in their opinion, was to the be the perfect area for a colony and named it “Point du Mardi Gras.”

This is why there is a hearty Creole ancestry in this part of the United States.

Mardi Gras translates into “Fat Tuesday” and is always the day before Ash Wednesday. This date, depending on when Easter falls on the calendar, can range between February 3rd and March 9th.

Mardi Gras – Bead Throwing

Everyone recognizes the bead throwing and gathering at Mardi Gras. Those set on balconies are equipped with the colorful beads and throw them down to the party goers. Did you know that the colors are representative of human ideals? These colors were chosen to represent Mardi Gras in 1872: green for faith; gold for power; and purple for justice.

Beads aren’t the only objects thrown during Mardi Gras parades. “Throws” have been tossed into audiences since 1870 and usually consist of cups, doubloons, stuffed animals and other small trinkets.

Also, have you ever noticed that the folks on the floats are always masked? It is actually a law that float riders must don masks. Because masks add to the mystique and fun of Mardi Gras, other partiers that are not on the floats join in the fun, too.

Mardi Gras – In Unique New Orleans

Mardi Gras celebrations are held throughout the world, but the one most widely known and loved by Americans is the New Orleans Mardigras. New Orleans has a rich tradition steeped in a mixture of French and American cultures and is the birthplace of Jazz. Oftentimes, New Orleans is referred to as “most unique” city in America.

New Orleans is well known worldwide for its wide range of architectural styles, as well as the above ground tombs or “cities of the dead” that make up their cemeteries.

Some of the other major attractions besides New Orleans Mardigras are the French Quarter, which is also known as Vieux Carre is the oldest neighborhood in New Orleans. This neighborhood has been dubbed as a National Historic Landmark and contains a number of historic buildings.

Another well known New Orleans Mardigras attraction is Bourbon Street, settled inside the French Quarter, and actually running through it. This street contains numerous bars, restaurants, souvenir shops and strip clubs or “cabarets.”

But New Orleans is not just about partying. There are distinguished universities located here as well. Tulane and Loyola Universities are both stationed in New Orleans. Both of these universities date far back and are characterized by excellence.

Mardi Gras – The Kids can Come Too!

If you’re planning a trip to New Orleans to attend the Mardi Gras celebration, it’s important to note that children are definitely allowed to join in on the fun. Make sure you bring large bags so they can keep all of the fun stuff they gather along the way. It is best to avoid the French Quarter with the children, as this is more of an “adult” area of New Orleans. The parade does not run through the French Quarter, so it is easy enough to avoid. But most importantly, enjoy your time in New Orleans!
Wendy Pan is an accomplished niche website developer and author.

To learn more about mardigra, please visit New Orleans Mardigras Online for current articles and discussions.

Article Source: http://EzineArticles.com/?expert=Wendy_Pan

Chefs like Emeril Lagasse, Paul Prudhomme and John Besh have all been extremely influential figures who have popularized New Orleans cooking. They have helped define the regional cuisine and introduce it to people who have never even set foot in the city. Tourists that have been lucky enough to visit the coastal city in person have all been dazzled and impressed by the impressive dishes and creative use of spicy seasonings and peppers in the region’s food. Wonderful etouffees, creative rice dishes and peppery pork medallions are now as well known as the delicate beignets, Po’Boys and tangy hot fried shrimp which have long been associated with the city of New Orleans.

Creole cuisine, spicy gumbos, citrus marinades, red rice and jambalayas all evoke memories of “the Big Easy”, New Orleans. The French and Spanish influences on the food and cooking of this region are undeniable, and the tastes that can be sampled are unforgettable. In fact the cuisine of New Orleans is one of the biggest draws, and is responsible for attracting millions of visitors each year. Now you can relish these flavors and foods at home with a Cajun gift basket.

Since the 80s there has been a newer version of Creole cooking that has delighted New Orleans visitors. The cooking techniques that soon defined Nouvelle Creole style differed from the pure Cajun spicy dishes.. The ingredients became predominantly fresh and the finished products were more refined and lighter with explosive bursts of sparkling flavor. This was due in large part to the fact that chefs are blending ideas and recipes from the Southwest and Asian regions with the more traditional Cajun and Southern styles of cooking. A New Orleans gift basket is the perfect way for you to introduce some of these great flavors to a friend or colleague. Sure you can always send flowers but isn’t it about time you increased the WOW factor at least one or two notches?

Imagine the delight on a friend or family member’s face when a Cajun gift basket is delivered to their doorstep. Suddenly they have a wonderful array of food items to sample including seasonings, spices and other treats. There is no need to settle for food with no kick and no soul when you can select a few ingredients from New Orleans gift baskets and create dirty rice, shrimp etouffee, crawfish boil or a tangy delicious BBQ shrimp course at home. What better way to Let the Good Times Roll than with a true taste of New Orleans?
For the best Cajun and Creole recipes, visit http://www.Cooking-New-Orleans-Style.com Dianna Eure Smith is a Cajun cooking enthusiast, has published articles and e-books in the family, home, fitness, business and cooking categories, and is author of “Cajun Cooking News”. A variety of New Orleans Gift Baskets can also be found at the Cooking New Orleans Style website.

Article Source: http://EzineArticles.com/?expert=Dianna_Eure_Smith

There are actually several variations of this dessert. My grandmother’s version is a variation of a traditional dessert popular in British Cuisine. It is called bread and butter pudding and is often confused with bread pudding. Cubed bread is placed in a pan and then covered with an egg mixture to make a custard. After it is baked, the bread rises to the top to form a “crust” like topping. It tastes similar to French toast. The egg mixture forms a rich custard pudding at the bottom. Of course, my grandmother added her secret spices to give this a sweet nutmeg flavor. It is absolutely wonderful!
stale bread, but that is where the similarities end. The bread pudding consistency is similar to a moist cake and is warm served with a wonderful vanilla, whiskey, or rum sauce. The smell is heavenly and if you get a chance to visit New Orleans, this is a MUST have dessert that is served at most restaurants.

The following recipe, a specialty of my New Orleans sister-in-law, is a requested dessert at holidays, parties or any special occasion. The secret to this recipe is the bread. Stale french bread is the best. Use the long narrow loaves, if available. No matter what size pan she uses, it is always empty at the end of our family gatherings!

Best Bread Pudding Recipe

Ingredients

6 – 8 cups stale bread, broken in cubes
1 can evaporated milk
2 cups sugar
8 tablespoons butter, melted
3 eggs
2 tablespoons vanilla
1 large can fruit cocktail, drained
3/4 can condensed milk
1 teaspoon nutmeg
1 cup raisins

Directions

Combine milks, butter, eggs, vanilla, sugar, nutmeg. Fold in bread and stir. Mixture should be very moist.

Add fruit cocktail and raisins. Mix well. Pour mixture into a 9×13 baking pan. Bake at 350 degrees approximately 1 hour or until top is golden brown. Serve warm with whiskey sauce.

Variations

You can leave out the raisins. Try adding blueberries, peaches, or apples.

Although my grandmother’s recipe is still one of my favorite desserts, I can truthfully say that this is the Best Bread Pudding Recipe – New Orleans Style!

By: Dianna Y Smith

Article Directory: http://www.articledashboard.com

Dianna Yvonne Smith is a consultant and expert in several areas of internet marketing. She has published articles and ebooks in the family, fitness, home, business and cooking categories. She is a Cajun cooking enthusiast and her website www.Cooking-Orleans-Style.com is loaded with Free Cajun and Creole recipes

Crawfish is one of the funniest looking crustaceans you’d ever want to meet. And no matter how strange looking they are, once you remove them from the crawfish pot and start eating, you completely forget about looks.

Do I Really Want A Mud Bugger?

Crawfish otherwise known as mud buggers or crayfish are from the shrimp and lobster family with a hard outer shell and small meager meat in the claw. They are harvested from swamps, bayous and lakes and are one of the most important and popular elements of the Louisiana cuisine.

Boiling is the most popular form of cooking crawfish and that’s what makes the crawfish pot such an important part of the boiled crawfish recipe.

Just how significant is a crawfish pot? Does it really make or break your crawfish recipe? It surely does make a difference.

Crawfish pots are created wide and deep for all the ingredients. Many people are not familiar with Louisiana cooking and don’t realize all the elements of an authentic Louisiana dish.

You see, when you cook crawfish that’s not the only ingredient being thrown into the crawfish pot. You’ve got garlic, onions, potatoes, andouille sausage, corn and Creole or Cajun seasoning and that’s only one version of a hundred recipes for crawfish in Louisiana.

The crawfish pot is important because the bigger the party, the bigger the dish and therefore the crawfish pot will certainly make a difference to your recipe. How many pounds will you cook? Twenty pounds, forty pounds or more starts the party which could very well turn into a weekend event.

Cooking crawfish in the crawfish pot, cooling, peeling and eating are all a delicate science to this recipe. Preparation beforehand must be exact; some salt the crawfish and some don’t but to properly clean these little “mud buggers” you must soak and soak until they render all their inner mud puddles outwards before the cooking begins.

Don’t jump to the crawfish pot too soon. Complete the cleaning and onto the separation of the dead from the live crawfish. Now onto the crawfish pot for a quick boil.

All that work to get the mud buggers ready for the crawfish pot and when their ready to be removed from the pot, you still need to sit and peel them.

Many will say this seems like too much work for such a small crustacean with little to no meat however just the joy of sharing the Louisiana history of the crawfish recipes amongst friends is well worth the time and effort.

While you’re planning your next crawfish get together don’t forget to figure out what size crawfish pot you’ll need to accommodate all the old and new faces ready to party.

By: Dianna Eure Smith

Article Directory: http://www.articledashboard.com

Learn How To Cook Crawfish and find the best Cajun crawfish boiling recipe! Visit www.Cooking-New-Orleans-Style.com for free Cajun recipes. Dianna Eure Smith has published articles and e-books in the family, home, fitness, business and cooking categories. Subscribe to her free newsletter, “Cajun Cooking News” for free recipes, cooking tips and techniques.

Even if you do not reside in New Orleans, celebrating a festival only requires the right spirit. For more details www.150-venison-recipes.com .And in case of the Mardi Gras – the right ingredients. Yes, the essence of this celebration is the food, because Cajun cooking is known all across the world and this festival is all about touching the roots, the traditions and getting back some real Cajun cooking.

Now, to indeed spell the feel of Mardi Gras, plan a grand old meal fitting for King Rex. New Orleans city is known for their party moods and that’s where you hit the jackpot. So, now note down the key ingredients – spices and rice.

Actually, people always have a hard time locating the real ingredients required for Cajun recipes. In case you meet a similar kind of problem, remember two key features of this style:

1. Cajun food is very spicy, so has quite many hot sauces in the meal.

2. It consists of a lot of rice.

The reason behind is the same – the social structure in those days. In the olden days when the society was primarily divided in to the main sections like very poor, average and the rich, the riches had the food that the poor ones couldn’t even imagine. Those people used a lot of rice. Rice is indispensable in all sorts of dishes ranging from gumbo to red beans. The other variations depend upon the cost and culture. Creole is considered a rather richer choice.

In order to add some taste to this bland food, the poor in olden days used excess of spices. The modern day restaurants that serve Cajun food often tone down the spices to the colloquial tastes. Yet, till date expect the Cajun dishes to be a bit more heated up than the rest. For more details www.classic-dessert-collection.com .The Cajun natives naturally then can handle the heat in the food quite well. For this they also have ample quantities of iced tea. The restaurants have iced flowing through the taps to help combat those teensy dishes when they get a bit too hot.

Some known Cajun favorites are listed below:

1. Po boys or Muffalettas

For those who want to go in for some lighter choices the sure names are po boys or muffalettas. Po boys are sandwiches that are some what deceiving in their appearance. These are anyways very filling meals. So as to prepare perfect po boys, one must look out for the perfect bread. Look for it anywhere outside Crescent City. This bread has some unique ‘chewiness’ that is a part of the real flavor of po boy. It cannot be imitated elsewhere. I’ve been all around the country and I’m sure of this fact.

2. French Fries

These continue be a part of the all time favorites for the Cajun countries.

3. Fried Sweet Potatoes

Down south, people like to fry almost everything. The recipe of fried sweet potatoes is pretty different and interesting. Its sweetness counteracts the spices of other Cajun favorites.

4. Chicory Coffee

A perfect finish to the Cajun meal is chicory coffee. In case the local coffee shop does not solve the purpose, try surfing through the website of Café du Monde. Just like its known about spices and rice, it is believed that chicory was blended in coffee and was often used as a replacement for coffee being its cheaper substitute. Though today one could go ahead with real coffee and a mere hint of chicory, chicory is rather unique in flavor. For a large segment of people chicory is synonymous for the city all together.

These recipes can easily be located through internet within a click’ time. So, all the best for planning your Mardi Gras cooking. Whether you are located in the New Orleans or elsewhere!
How many tips to cook real Cajun style?
By: Vinod

www.cooking-chinese-style.com www.delicious-candy-recipes.com

The spice of Cajun country is what so many people seem to think of first when they hear the name Louisiana and especially Cajun. There is a misconception that “Cajun” means extremely spicy in all that is made but this isn’t the case. Cajun cooking is based on flavorful and somewhat spicy recipe’s but not an over the top use of it. we use just enough spice and seasoning to bring out and amplify the taste of our foods. There are many different styles and brands on Cajun seasonings on the market so lets go over some of the more popular ones and some that may be available where you live or some you may like to order and try.

Tony Chachere’s
This is probably the most famous of the Cajun seasoning name brands and most likely one to be found in a supermarket near you. Its found in homes across the area here and has a very well rounded flavor and base. Its a very versatile seasoning and can be used on just about anything to add some Cajun flavor. Its built on a creole/Cajun seasoning base with salts / file/and many more spices and herbs. If your looking for your first taste of Cajun seasonings and flavor then this is a great place to start.

Tabasco
Well i think just about everyone has head about “Tabasco”. This company has grown into a world wide enterprise offerings many different Cajun pepper sauces and other various items. Located in the heart of Cajun county on Avery Island they continue to put out some of Louisiana best tasting items. The well known “Tabasco Sauce” made now in red or green is a delightful seasoning with a better than average burn to it and has become a favorite across Cajun country. No mater which of the Tabasco company products you decide to sample you wont be disappointed as there quality is top shelf.

Zatarain’s
A New Orleans based icon this company has continued to supply some great Cajun and creole items throughout the years. They offer great options in the Cajun and creole seasoning markets along with many other products like boxed mixes for red beans/seafood/gumbo/etouffee etc. There seasoning mixes are based on recipe’s from years of Cajun culture and offer a very balanced blend that surely excites the taste buds. I surely wouldn’t pass on a chance to grab a taste of the Zatarains product line.

Slap Ya MaMa
One of the newer seasoning brands on the scene in Louisiana they are quickly catching up to the rest. They offer a very nice line of Cajun seasoning blends including the original , white pepper , seafood boil, and hot blend. Its a very versatile bunch of blends and can easily find its way on almost anything to add that great Cajun kick. Its got maybe a bit more kick to it than some of the previously mentioned mixes but at same time isn’t over the top on the burn meter. This brand is starting to pop up more and more across Cajun country at the dinner table and cookouts.

These are some of the more popular brands but there are many more local blends and mixes that have been put together through out the years by the great cooks of Cajun country. The taste of Louisiana and the Cajun country knows no end . Hope you all Enjoy!
Want to find out more about Cajun Country then check out http://www.cajungoods.com

Article Source: http://EzineArticles.com/?expert=Sid_Credeur_Jr

Jambalaya cuisine is highly versatile Creole-Cajun style of cooking popular these days in the South. Jambalaya is a one-pot dish cooked in cast iron Jambalaya pots or Dutch ovens.

Theories abound regarding the origins of the cuisine many linked to the names of the dishes as they have come down through time. What is clear though, is that cooking Jambalaya is more of an art form than a science and its now become firmly ensconced as part of our cuisine heritage. But know this, Jambalaya isn’t Jambalaya if it isn’t cooked within the traditional cast iron Jambalaya pots or Dutch ovens.

Some suggest that the name Jambalaya comes from the Spanish word for ham, jamón plus the word paella. But as ham is not a major component of the dish there is no reason this rationale should be true.

What is clear is the importance of Louisiana’s rice production and the region’s original creation of Jambalaya dishes because rice is a fundamental part of all Jambalaya dishes and very important it is too as it absorbs all the flavours of all the other ingredients.

Cooking Jambalaya

There is an important rule in cooking jambalaya dishes. After the rice has been added, the jambalaya should be turned but never stirred, so as to prevent the grains of rice from breaking up. Usually jambalaya is turned just three times after the rice is added with the cook scooping from the bottom of the pot to mix the rice evenly with other ingredients. In the largest pots shovels are used to turn the Jambalaya!

There are countless variations on Jambalaya cuisine. Jambalaya recipes can be made up from beef, fresh pork, chicken, duck, shrimp, oysters, crayfish or sausage, combined typically with onions, garlic, tomatoes, cayenne pepper, green peppers, celery and other seasoning; and of course, the all important long grained white rice. The typical preparation of Jambalaya involves creating a rich stock from vegetables, meat, and seafood whereupon white-grained long rice is added and the flavors absorbed as the rice cooks.

At its heart Jambalaya is a highly seasoned rice dish that is strongly flavored with mixes of meat and seafood. In one disparaging report I read it said that Jambalaya is a very adaptable dish often made from leftovers and any ingredients that are to hand, and thus traditionally it was a meal for Cajun rural folk rather than their wealthier town cousins, the Creoles.

Jambalaya Recipes

The most common jambalaya dish is Creole jambalaya or red jambalaya”. This dish originates from the French Quarter of New Orleans. Here typically chicken and sausage are browned, then vegetables and tomatoes are added and cooked. This is then followed by the addition of mixed seafood and then at the end rice and stock are added. The mixture is then left to simmer for 20 to 60 minutes. The story goes that Creole Jambalaya was a best stab, by the Spanish at making the traditional Spanish paella at a time when saffron was too costly due to import costs. As a result tomatoes were substitute for saffron. As time passed Caribbean spices were added and altogether this turned a best attempt at making a paella into a new and very special dish.

A second Jambalaya dish, popular in southwest and south-central Louisiana, is Cajun jambalaya; a dish that contains no tomatoes. The meat is browned in a cast-iron pot and removed then onions, celery, and green peppers are added and cooked until soft. Stock and seasonings are added and the meats returned to the pot. The mixture is then left to simmer for one hour and then finally rice is added to the pot. The Jambalaya is then covered and left to simmer over a low heat for half an hour without stirring.

The Church and Jambalaya cuisine

The Church has played a big part in the cuisine’s development as church fairs, which were large public gatherings demanded large scale cooking and Jambalaya cuisine stepped into the frame moving from the kitchen to the outdoor fire.

Great big black cast iron pots were called for as the numbers needing feeding were in the hundreds and so todaythe tradition continues and we have Jambalaya pots going right up to 30 gallons. From these church fairs and public meetings a new style of cuisine was born, jambalaya cuisine such that today the tradition has spread to all kinds of meetings, political rallies, family events, weddings and baptisms where the cuisine is now popular.

As a final note, some suggest that Jambalaya and Gumbo cuisine are the same; but this is not so. Yes they are similar but with one big exception. In jambalaya, the rice is slowly cooked in the same pot with the rest of the ingredients, in gumbo cuisine; the rice is cooked separately and used as a base on the plate onto which the gumbo melange is ladled over.
Stephen Kember is the Proprietor of The Outdoor Cooking Equipment Store. Here you’ll find exceptional value outdoor cooking equipment including a wide range of exceptional Jambalaya pots and cookware; you’ll also find some great recipes and articles helping you to cook outdoors.

Whether you’re looking for, jambalaya pots of all sizes right up to 30 gallons, gumbo bowls, Dutch ovens, sugar pots, cauldrons, iron kettles or kettle corn pots we have the very best quality to offer and at the moment they are all in our sale that offers up to a 50% on selected items; take a look at The: Outoor Cooking Equipment Store

Article Source: http://EzineArticles.com/?expert=Stephen_Kember