Mardi Gras Gumbo King View Hints please Trucker Hat

Cost to create this image $200.00, Your cost "FREE!" 30 background colours on most products. Hi-Res image. Please note if you chance image or font view you product in the customize edit window (before) you purchase. Reason, your changes may cause the design or text to shift outside the safe area and be cut off. HINT: When changing text hold down the "CTRL" key scroll large view and change staying in side the safe area, Thanks for viewing, Bill You gotta' suck da head on dem der crawfish! When people from out side of Louisiana think of Cajun or Creole Cuisine, the first thing that may come to mind is heat -- something that is so hot it will make you sweat. This may be true for some dishes, but that is a small number. When South Louisianans think of food, they think of flavour. Cajun or Creole Cuisine is a blend of fresh proteins, well rounded spices, vegetables, and herbs to be flavorful, not just spicy. So, next time you think of Cajun or Creole Cuisine, do not think heat and sweat, think about flavorful dishes that make you crave more. No matter if you travel from Avoyelles Parish south to Vermilion Parish or from Acadia Parish east to Orleans Parish, you will find someone who can either cook a Cajun meal or Creole meal, and probably both. Yes, there is a difference in Cajun Cuisine versus Creole Cuisine. This difference goes way back to when the first group of settlers came to South Louisiana. The Creole Cuisine comes from the Caribbean Creoles who settled in what is known as present day New Orleans. And they wanted to maintain some of the cooking techniques learned in their homeland, these were people who had the means to eat this type of food. These were dishes that were very rich, made with cream, shallots, herbs, and spices. These sauces were used to top oysters, fish, or shellfish. They also ate a lot of baked goods like pastries, breads, and cakes. This cuisine was referred to as city cooking. South Louisiana is blessed with many different crops such as rice, sugar cane, sweet potatoes, and okra to name a few. There is also the Gulf of Mexico and surrounding bays where you can catch fish, shrimp, crabs, and oysters. South Louisiana also has an abundance of swamps and marshes where turtles, frogs, rabbit, deer, crawfish, ducks and geese can be found. When you combine the abundant amount of resources with the unique herbs and spices, you get a cuisine that people just can not get enough of. AH C'EST BON,What most people say about Cajun cuisine. Translates to "Oh, that's good!" GUMBO. A Cajun/Creole delicacy of South Louisiana, reflecting its rich history: wild game or seafood (from the Acadians), thickened with okra (from the Africans), file (from the Indians), and roux (from the French). Called a "brown soup", gumbos are made with just about any meat you can find. Meats such as duck, chicken, blackbirds, pork or deer sausage, tasso, Andouille sausage or seafood can be used singly or in any combination. JAMBALAYA. A hearty dish of South Louisiana origin featuring a choice of meats (ham, sausage, shrimp, chicken, tasso), cooked with Trinity, tomato, and rice. Gumbo is the official cuisine of the state of Louisiana. Many southern Louisiana cooking competitions centre around gumbo, and it is a central feature of many local festivals. The World Championship Gumbo Cook Off is held annually in New Iberia, Louisiana. The self-described "Gumbo Capital of the World", Bridge City, Louisiana, holds an annual Gumbo Festival. The festival features gumbo cooked in a cast-iron pot 3 ft (0.9 m) deep and 5 feet (1.5 m) in diameter. More commonly, festival gumbo pots measure 2 ft (0.6 m) in depth and diameter. brought to you by, DAEvegas. Theme party? Fundraising? Need Ideas? Bill