New Orleans Cooking

One of the things we did in New Orleans this past weekend was take a culinary tasting tour. I highly recommend this, as it meant we got to see the secret back rooms and working kitchens of some of the country's oldest restaurants; we tried excellent versions of gumbo, pralines, shrimp remoulad, turtle soup, muffalattas, beef brisket and red beans and rice; and we learned a lot about creole and cajun cooking.

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I'm making jambalya this week, and maybe a nice sherried mock turtle soup next week.