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Seafood gumbo
United States. Louisiana.
Gumbo : a vegetable stew (celery, onion, bell pepper) with a thick, highly aromatic broth, to which seafood (typically crab, shrimp, or lobster) or meat (quail, duck, chicken, and smoked meats like andouille, ham, sausage) is added at the end of cooking.
Dish usually served with rice.
Desserts
Douillon à la poire
France. Normandy.
Pear hollowed out in the center and filled with granulated sugar with a teaspoon of Calvados and butter, or with jam for children, baked in the oven in shortcrust or puff pastry.
Cooked meats
Grilled andouille
Andouille : pork sausage crafted from the complete pork belly, including both the stomach and intestines.
> view pairingsShellfish and Seafood
Fines de claire oyster
Fines de claire : oysters matured for 4 -8 weeks in oyster ponds.
> view pairingsMushrooms, Vegetables, Pasta and Rice
Spinach with a light white sauce
White sauce : flour and butter heated together, to which a hot liquid (stock, water, cooking juices, or wine) is added.
> view pairingsShellfish and Seafood
Galician style octopus
Galician style : octopus boiled in water and cut into one-centimeter-thick slices, topped with olive oil, salt, and sprinkled with paprika or chili.
Served with potatoes with paprika and olive oil.