NOLA & Old Bay-style Seasoning
This is the first time we had visited the Big Easy since Hurricane Katrina & there have been some noticeable changes. The casinos have moved off the fake riverboats & are located onshore. The French Quarter area is not as crowded. It is cleaner. Oh, by the way, the Quarter didn’t flood during Hurricane Katrina. Interesting, huh? This area was settled in 1718 & although there have wars & storms & rains (elevation is 3 feet above sea level), these 85 or so blocks had not succumbed.
There is always something happening – a convention, a celebration, a historic observance & this week was no different. For DH’s American Academy of Physicians, there were over 3,000 primary care doctors, mainly Internal Medicine, present. (Internists are the docs who take care of grown-ups, in case you didn’t know.) If you were going to have heart attack or stroke walking around New Orleans, this was the time to do it. Odds are a doctor or 2 would have been within an arms length of you.
We did discover a few new dining spots, like The District, where we had a great lunch our first day. I enjoyed Crawfish Etouffeé while DH savored every bite of a Shrimp Remoulade Po Boy Sandwich. We were introduced to NOLA Seasonal, an Irish Stout-type of draft beer produced at a local brewery.
Old Bay-style Seasoning
Tired of spending a fortune on the bags of “shrimp boil” or tins of Old Bay? Make your own! Double or triple the recipe as to always have the spice mix on hand.
- 1 Tablespoon Celery Seed
- 1 Tablespoon Whole Black Peppercorns
- 6 Bay Leaves
- 1/2 teaspoon Whole Cardamom
- 1/2 teaspoon Mustard Seed
- 4 Whole Cloves
- 1 teaspoon Sweet Hungarian Paprika
- 1/4 teaspoon Mace
- 1 teaspoon Sea Salt
- Combine all of the ingredients in the small bowl of a food processor.
- Grind well.
- Store in a glass jar.