Hey everyone in Louisiana! Who’s prepping?
bump
I’m in Louisiana and I’m prepping.
I am a descendant of NOLA andd Pte Coupee Creoles - living in Canada - prepping here - but last night watched Cdn TV documentary special called The Big Uneasy (Discovery Channel) was filmed very recently - completely shocking footage of the mess still all over down there! You people all deserve HUGE love for living through all that and still enduring!! Looks like it will be a LONG time getting fixed - hope that you are out of harms way for this coming hurricane season!! Wish I could keep you all safe way up here in Canada!! Our hearts are with you!!!
p.s. Ricewiki - what are you doing in here?? I thought you were Canuck too??
gharris, yes, but I wanted to get this thread going…
I’m in Louisiana and prepping.
Hi 2beans! I lived in Shreveport as a child. Got any good cajun rice and bean recipes? Were you near the Gulf for Katrina?
Baton Rouge Here and I am prepping. Got a lot of recipes to cook rice, beans, etc without electricity. I’ll be glad to share. Tim
Heres one for starters. Dehydrated Jambalya, Ingredients: 4 cups long grain rice 1 lb canned ham 1/2 cup dehydrated bell peppers 1 cup dehydrated onion dehydrated pork or chicken or 1 lb. canned chicken or smoked sausage if available 1 tbl spoon or to taste dehydrated garlic or garlic powder Cajun seasoning to taste large cast iron dutch oven
Instructions: Open ham and wash well. Save juice for salt if desired cut ham into small cubes In large dutch oven using a little oil brown ham well remove ham and add chicken or sausage brown well. add about 3 tablespoons of water and all dehydrated ingrdients brown onions and bell peppers. Add 4 cups of rice and 8 cups of water and season to taste with cajun seasoning and salt and pepper. Bring to a boil, cover reduce heat and simmer for about 20–25 minutes.
Cooking over an open fire. Start fire and burn down to a good bed of coals. using flat rocks, bricks etc make a holder for the dutch oven over the coals. YOu may have to move coals around to regulate temp. cook over fairly high heat to brown ingredients and then move coals or pot to reduce heat. You can also set the dutch oven directly on coals but this makes it harder to control the heat. Personally, I prefer to cook jambalya over a fire as it tastes better than that cooked inside. Caution: you must be very careful not to let the rice burn. If it does it is very bad tasting. With a little trail and error you can cook rather well over a fire/coals. Tim
If you are going to use rocks in a fire for supporting a pot make sure they are not or were not recently wet. They can break open in the heat and you can get struck by the pieces.
i am so glad to see a la. board with somebody on it! i’m in lafayette,prepping & watching.
Good Point Poppy. Down here we don’t have many stream rocks. Most of our rock is imported and used for ornamental purposes so most rocks we would use would come from flower beds etc. LOL. I knew that about the rocks exploding and didn’t think to mention it. Thanks for the caution. Tim
N.J. Preppie: I grew up in Shreveport, too. I’m in Baton Rouge and would not have wanted to be any closer than that to the Gulf for Katrina. The sound just outside my back door was scarey enough. I spent some time working in the local Red Cross shelters. Some of what I saw in those places puts a very sobering perspective on the bird flu prospect. There were lots of folks in drug withdrawal. Police tell me the city has turf wars going on between local and “evacuee” gangs. Some people will take advantage of natural or civil disasters.
prof!! Wish you’d talk to a Heath of the same ilk in Lafayette…..they poopah everything, but they’re family! sigh.
gharris, thanks for the recipe…can’t be a good cajun dish for making you feel good! It sounds great and I’ll try it!
Poppy, I’ve forgotten….I know that stones and concrete can explode in a fireplace or fire pit, is it the same with red clay bricks? I’ve forgotten if they can withstand the heat or not?
BUMP!
Anyone in north Louisiana?