Does anyone have any cajun recipes?

Crawfish Etouffee





1/2 c oil or margarine


1/2 flour


1 large onion, finely chopped


1 large celery stalk, finely chopped


3 fat cloves garlic, minced


2 1/2 c fairly rich shrimp broth


1 T lemon


1/2 c crawfish fat (substitute 3-4 T


crawfish liquid or crawfish stock)*


1 T lemon juice


1 t salt (omit if using crawfish stock)


1 T fresh parsley (1 t dried)


1/2 t cayenne pepper


1/2 t black pepper


1/2 t thyme


1 bay leaf


1 lb frozen crawfish, all liquid included


2 large scallion tops, sliced


cooked converted rice





Make a medium dark roux by whisking the flour into the oil over medium


heat and cooking, stirring constantly, until the mixture is the color


of chocolate. Add the onion along with the celery and garlic, and


sautee over medium low heat until vegetables are tender, about 10


minutes. Slowly add the shrimp stock, and bring to a boil. Lower heat


to a simmer, and add lemon juice, crawfish fat/stock/liquid, and the


spices. Simmer 15 minutes. Add the crawfish and any liquid, bring to


a rapid simmer, reduce to a low simmer, add the scallions, and simmer


just until the crawfish are tender, about 10 minutes. Adjust


seasonings. To serve, mound some rice in a plate, and ladle some of


the etouffee on top. This recipe makes about 4 servings.





Note: Crawfish fat gives the dish its characteristic flavor. In New


Orleans, it can be bought in the stores, but it's tough to find


elsewhere, so substitute. If you do find it, keep it refrigerated, as


it is very perishable. By crawfish liquid, I mean any run off from


frozen crawfish. Whenever you use crawfish for another reason (making


Cajun popcorn, say), you should save any liquid from the inside of the


package that remains after defrosting. This liquid is mainly water,


but it will be orange in color from the crawfish fat and meat.


Finally, to make crawfish stock, take a dozen or so crawfish heads left


over from a crawfish boil, and cover with some of the left over cooking


liquid or water. Bring to a boil, reduce to a simmer, and cook for


several hours. At the end of simmering, strain the stock, and reduce


in half. Be careful when using this stock because it will be very


salty. Omit any salt from the recipe, and adjust at the end.


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Biscuit Topped Seafood Gumbo Pie





Gumbo:


3 tablespoons plus 1 teaspoon vegetable oil


3 tablespoons all-purpose flour


3 tablespoons butter


3/4 pound smoked sausage, sliced


3/4 pound cooked bonelss ham steak, cut into 2 by 1/4 inch strips


1 large onion, chopped


2 garlic cloves, minced


1/2 green bell pepper, chopped


1/2 red bell pepper, chopped


1 small celery rib, minced


3 tablespoons rice


2 cups chicken stock


2 teaspoons fresh lemon juice


1/2 teaspoon cayenne pepper


3/4 pound shrimp, shelled


1/2 pound okra, sliced


salt and freshly ground black pepper





Biscuit topping:


2 cups all-purpose flour


1 tablspoon baking powder


2 teaspoons sugar


1/2 teaspoon baking soda


1/2 teaspoon salt


6 1/2 tablespoons cold butter


3/4 cup buttermilk





Make the gumbo: In a heavy medium skillet, combine 3 tablespoons of the oil


with the flour and cook over moderatly low heat, stirring occasionally,


until the roux is dark mahogany in color, about 1 hour. Do not let burn.


Immediately remove from heat.





In a medium flameproof casserole, melt 2 tablespoons of the butter with the


remaining 1 teaspoon oil. Add the sliced sausage and cook over moderate


heat until well browned, about 5 minutes. Transfer to a plate with a slotted


spoon. Add the ham strips to the casserole and cook until lightly browned,


about 7 minutes; add to the plate with the sausage slices.





Add the remaining 1 tablespoon butter and the onion to the casserole. Cook


over moderate heat, stirring constantly, until softened and translucent,


about 2 minutes. Reduce the heat to moderately low and add the garlic,


green and red bell peppers, celery and rice. Cook, stirring, for 5 minutes


longer.





Reheat the brown roux if necessary. Scrape it into the casserole with


the vegetables and rice. Stir in the chicken stock and lemon juice. Bring


to a boil over high heat. Add the sausages and ham, reduce the heat to


moderately low and cook, covered, for 25 minutes.





Stir in the cayenne, shrimp and okra and season with salt and black pepper


to taste. Cook, stirring once or twice, for 2 minutes. Remove from the


heat.





Make the topping: Preheat the oven to 450F. In a medium bowl, combine the


flour, baking soda and salt. Cut in the 5 1/2 tablespoons of the butter


until the mixture resembles coarse crumbs. Stir in the buttermilk until


a soft dough forms.





On a lightly floured surface, roll out the dough 1/2 inch thick. Using


a 2 1/2 inch round cutter, stamp out 12 biscuits.





Melt the remaining 1 tablespoon butter. Pour the hot gumbo into a shallow


9 inch round baking dish. Arrange the bicuits on top and brush with the


melted butter. Bake until the biscuits are puffed and golden brown, about


20 minutes.


-----------------------------End Recipe----------------------------





Chicken and Sausage Jambalaya





1 package chicken thighs (6 count)


1/2 package Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced


1/2 bell pepper, chopped


5 stalks celery, chopped


3 large white onions, chopped (DO NOT use a food processor)


2 cloves garlic, chopped fine


1/4 cup peanut oil


2 cups white rice (regular white rice. NOT Minute rice!!!)


2 1/2 cups water


1 12oz beer (Budweiser works fine)


flour to coat chicken


1 1/2 teaspoons Rosemary


1 teaspoon Thyme


A handful of chopped parsley (hard to put too much)


Salt to taste


Lots of cayenne pepper








Start off by washing the chicken and placing it skin side


down on a plate (you can remove the skin if you want). Now,


depending on how spicy you want it, coat the chicken with


Cayenne pepper until very red (I use a LOT of Cayenne in


mine). Don't worry about getting it too hot, since this is


the majority of the pepper you are going to add and it will cook


into the rest of the dish. Turn the chicken pieces over and


lightly coat the skin side. Let sit for 15 minutes or so to


soak it all up.





Heat the oil in the bottom of a large heavy cast iron or


aluminum pot (don't use thin aluminum or stainless steel since


the rice will tend to stick and burn if you're not really careful).


Place the flour in a paper bag (season the flour lightly with salt, cayenne


pepper, black pepper, garlic powder, etc). Place a couple of pieces


of chicken at a time into the bag and shake to coat.





Fry the chicken in the oil until golden brown. Don't worry about


cooking it all the way through just yet. Remove the chicken.


Now place the onions, celery, garlic and bellpepper into the pot


(along with a bit more oil if necessary) and saute them until the


onions are transparent, scraping the bottom of the pot often. Add


the rosemary, thyme and parsley and cook for a minute or so.





Place the sausage slices, chicken, and a little water into the pot


and mix well with the vegetables. Turn heat low, cover and simmer for


about 30 minutes (until the chicken is tender). Stir the mixture frequently,


always scraping the bottom to keep things from burning (break the


chicken up a bit with the spatula as it cooks. It should break up


naturally as the dish cooks, but this just helps things a little).





When the chicken is cooked, add the washed rice and stir it into


everything for a couple of minutes. Pour the warm beer and


the water in and stir things for another minute or so.


Taste it at this point and adjust the salt if necessary.


Now, keeping the heat low, cover the pot and cook until the rice


is tender (anywhere from 30 minutes to an hour). Stir the


mixture every now and then, scraping the bottom of the pot.Does anyone have any cajun recipes?
yes...........I've got a couple.Does anyone have any cajun recipes?
Cajun Rice and Sausage Meal in One





Recipe Ingredients:


16 oz. Farmer John庐 Hot Louisiana Sausage cut into thick slices


2 Tbs. Olive Oil


1 1/4 cup Green Bell Pepper sliced


1 medium Onion diced


2 tsp. Garlic minced


1 1/2 cups Carrots sliced


3/4 cup Celery sliced


1 6 oz. package Cajun Dirty Rice


Recipe Instructions:


1: In a 2 qt. saucepan, brown sausage over medium high heat. Remove and set aside.


2: Heat oil in the same saucepan over medium high heat. Add vegetables and saut茅 until crisp tender. Add rice and water (as directed on package) and seasoning packet to pot. Place sausage in pot. Cover and cook until rice is done, about 15-20 minutes.
I do! I do!
Red Beans and Rice


one package of kielbasa-type sausage cut into ';coins';


brown and drain off fat, add two cans of red kidney beans


and seasonings, especially garlic and summer savory


simmer about 1/2 hour, serve over rice
here - cook to your heart's delight! Enjoy!











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