New Orleans Food Festival Eccucino Prince Hotel

Mardi Gras

Once again I got to try yet another cuisine that I always wanted to try which originated from the New Orleans. I heard and watched about on the telly especially during the Top Chef TV series as some of the chefs were cooking the dishes made famous from New Orleans. I was amazed and all this due to the pain saking and hard work of Executive Chef DJ Pezar and his team of cooks! I was told that it was all the recipes from Chef DJ Pezar himself, just fantastic. This New Orleans food Festival starts from 4th to 14th February 2010.

Mardi Gras 1

New Orleans cuisine is a style of cooking originating in the State of Louisiana (centered on New Orleans), U.S.A. which is a melting pot cuisine that blends French, Spanish, Caribbean, Mediterranean, Southern American, American Indian, and African influences. New Orleans cuisine can be divided into two types: Creole and Cajun. What is the difference between Creole and Cajun cooking? The easiest way is to think of them as city and country cooking.

Many Creoles were rich planters and their recipes came from France or Spain as did their chefs. By using classic French techniques with local ingredients, they created a whole new cuisine, Creole cooking. This is much more prevalent in the cities. On the other hand, the Cajuns were a tough people used to living under hard conditions. They tended to serve strong, rough country food prepared from locally available ingredients. Thus Cajun cuisine was born in the swamps and bayous of the countryside. While both cuisines are distinct, there are similarities. Rice is a staple of both, they tend to be spicy and Creole and Cajun chefs usually start a dish by making a roux of oil and flour. In addition, there are many common ingredients such as crab, shrimp, oysters, crawfish, freshwater and saltwater fish, plus wild turkeys, ducks, homemade sausages, chilies, beans, tomatoes, okra, yams and pecans.

Boiled Crawfish

Some of the signature dishes of New Orleans were featured at Eccucino and they were Gumbo, Jambalaya, Shrimp Etouffee, Boiled Crawfish, Blackened Fish and Bread Pudding. I was excited especially with Gumbo as I heard everyone in America talking about it! Truly exciting!

Boiled Crawfish 1
Boiled Crawfish


  • February 8, 2010 - 2:59 pm | Permalink

    have not tried these type of food before-looks delicious.
    .-= foodbin´s last blog ..B & Best Restaurant. =-.

  • February 8, 2010 - 4:23 pm | Permalink

    so many buffet spreaddd, sob sob. hungry lar
    .-= ai wei´s last blog ..Pizza San Francisco @ The Mines Shopping Fair =-.

  • February 8, 2010 - 5:18 pm | Permalink

    How dirty was the “Dirty Rice”? 😛
    .-= mimid3vils´s last blog ..Ole-Ole Bali =-.

  • February 8, 2010 - 8:35 pm | Permalink

    I never know that’s New Orleans food.
    .-= NKOTB´s last blog ..Chin’s Stylish Chinese Cuisine =-.

  • February 8, 2010 - 9:37 pm | Permalink

    Shrimp Etauffee with Dirty Rice…interesting name, is this really taste good ar? 😀
    .-= uLi´s last blog ..Workshop @Renaissance KL =-.

  • February 8, 2010 - 11:32 pm | Permalink

    Love the idea of New Orleans and Mardi Gras. Very refreshing!
    .-= iamthewitch´s last blog ..If we were in a smaller car… =-.

  • February 9, 2010 - 3:42 am | Permalink

    I do miss eating crawfish, used to eat in bucket.
    .-= LCOM´s last blog ..Stir Fried Roasted Pork Belly with Dark Soy Sauce =-.

  • reese
    February 9, 2010 - 8:46 am | Permalink

    I am glad they bring New Orleans to Kuala Lumpur and the fact you like it. Wish they feature more Louisiana favorite, like Po’Boy, Muffalatta and Beignet.

  • February 9, 2010 - 4:18 pm | Permalink

    we had a great time with the mask and food~kekeke
    .-= taufulou´s last blog ..Society Restaurant @ Kuchai Lama =-.

  • February 9, 2010 - 7:46 pm | Permalink

    if i wear my phantom mask a bit hard to put in the food hor? hahhaa lovely crustaceans!
    .-= christock´s last blog ..My Muzika Experience @ Petrosains 😉 =-.

  • February 10, 2010 - 8:34 am | Permalink

    Hi boys, it’s a little late in the year but belated Happy New Year and advance Gong Xi Fa Cai wishes.
    I’m sorry I haven’t been around — don’t have much blogging time these days.
    Anyways, wanted to stop by and say hello.

    Thanks for the New Orleans writeup. Something to seriously think about :)

    Take care.

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