#PRINCESS AND THE FROG CLAWFISH TV#

(The museum is currently closed to support the effort to contain the spread of COVID-19.)Д«orn in New Roads, Louisiana, in 1892, Richard began her culinary career at the age of 14, assisting her mother and aunt as a part-time domestic worker for the Vairins, a prominent New Orleans family. вЂњThe Only One in the RoomвЂќ features seven other female entrepreneurs and businesswomen, who broke barriers and found themselves at the helm of their respective industries. To mark this yearвЂ™s centennial celebration of womenвЂ™s suffrage, the SmithsonianвЂ™s National Museum of American History is highlighting RichardвЂ™s culinary achievements in a new Sidedoor podcast, as well as in a new upcoming display within the museum's вЂњAmerican EnterpriseвЂќ exhibition. And while Mama Lena proved to be a mid-century force of nature across the food industry, today, her story remains largely forgotten by both New Orleans and the nation. With skillful Г©lan, Richard artfully tore down racial and economic barriers in the heart of the Jim Crow South, improving the livelihoods of current and future African Americans in her community.

#PRINCESS AND THE FROG CLAWFISH TV#

Mama Lena was the вЂњMartha StewartвЂќ of New Orleans-a trained chef, acclaimed cookbook author, restaurant and catering business owner, frozen food entrepreneur, TV host and cooking school teacher. вЂњRichardвЂ™s ability to share her recipes on TV-in her own words, and as the star of her own program-was an important and fairly exceptional departure within the media culture at the time,вЂќ says Ashley Rose Young, a historian and curator at SmithsonianвЂ™s National Museum of American History, who has done extensive research into the life and legacy of the New Orleans chef. While the program welcomed a racially mixed audience, the majority were white middle- and upper-class women, who leaned on RichardвЂ™s culinary expertise for all things Creole. The show, titled вЂњLena RichardвЂ™s New Orleans Cook BookвЂќ was one of the earliest offerings on the station, and became so popular that WDSU-TV began airing her show twice weekly on Tuesdays and Thursdays. вЂњHer reputation was very fine,вЂќ says Marie Rhodes, RichardвЂ™s daughter and sous chef.

I get the fact that some people like more seasonings than other people, but that's a LOT of seasoning! (Don't think I'm not going to Google those Booster packs, though.) I'm sure that all of those flavorings add to the boil, but I think that moderation should be practiced in this situation, no?ДЄnd a pound of butter? I know that some people claim that it makes the crawfish easier to peel, but I never had a problem without the butter.In 1949, nearly a year after New OrleansвЂ™ WDSU-TV went live for the first time, Lena Richard, an African American Creole chef and entrepreneur, brought her freshly prepared dishes to a family-style kitchen TV set and took to the screen to film her self-titled cooking show-the first of its kind for an African American. Let's move on to the seasonings (can you say 'overkill'?). Granted, Hawaiian Punch is mostly water, but I can't imagine what the fruit juice flavors would do to a crawfish boil flavor (other than kill it). What the what? Juice instead of water? The only sugar I ever recall in a crawfish boil would be the low, low amount of sugar occurring naturally in the lemons and the corn. There's a lot to unpack here, so let's start with the obvious: the fruit juice.

1/2 bottle of Zatarain's liquid crab boil.

1 large container of Zatarain's Crab Boil.

1 can of Tony Chachere's Cajun Seasoning.

It's a video recipe for a crawfish boil, and it caught my attention because of the ingredients:

I have not tried the Disney gumbo recipe, and, to be honest, I am not eager to try that recipe myself, but I would taste it if someone else cooked it.ДЄnother recipe that is leaving mouths agape is circulating on the internet.

Princess and the frog clawfish