Shrimp Gumbo
1. 1 pound smoked sausage, cut into 1/4 inch rounds
2. 1/2 cup vegetable oil
3. 1 (4 pound) chicken, cut into parts
4. 2/3 cup all-purpose flour
5. 2 cups chopped onion
6. 1/2 cup chopped green onions
7. 2/3 cup green bell pepper, finely chopped
8. 2 tablespoons chopped fresh parsley
9. 1 tablespoon minced garlic
10. 2 pounds medium shrimp - peeled and devined
11. 8 cups water
12. salt to taste
13. ground black pepper to taste
14. 1/8 teaspoon cayenne pepper
15. 1 teaspoon dried thyme
16. 2 bay leaves
17. file powder
1. In a medium skillet, brown the sausage over medium heat. Remove from pan, and drain on paper towels to remove some of the fat. Discard fat in pan.
2. In a large skillet, heat vegetable oil over high heat. Brown chicken pieces in hot oil. Turn frequently until golden brown on all sides. Transfer chicken to a dish, leaving oil in pan. Set chicken aside, but keep warm.
3. Make a roux by whisking flour into the hot vegetable oil. Turn heat down to low. Continue cooking flour and oil mixture, stirring constantly, until it reaches a dark brown color. This may take 30 to 45 minutes; the darker the roux, the better the final gumbo.
4. When the roux is a dark brown color, quickly add the sausage, onion, green onion tops, green pepper, parsley, and garlic. Cook over low heat until the vegetables are wilted, about 10 minutes, stirring constantly.
5. Stir in 2 cups water and spices. Add chicken parts. Add rest of the water slowly. Bring mixture to a boil, and reduce heat. Simmer for about 45 minutes, until chicken is done and tender.
6. Remove chicken pieces, and save for another use. Add shrimp to gumbo; cook for about 8 to 10 minutes more. Remove bay leaves. Taste, and adjust seasoning. Serve gumbo in deep bowls. Sprinkle file powder over individual servings, and stir in.A good cajun/creole recipe for mardi gras?
Jambalaya Casserole --
INGREDIENTS
3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1 1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2-inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1 1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 tablespoons Worcestershire sauce
3 tablespoons hot pepper sauce
3 tablespoons browning sauce
1 tablespoon salt
1 tablespoon pepper
DIRECTIONS
In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375 degrees F for 45-50 minutes or until rice is tender, stirring twice.
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Cajun Chicken Pasta --
INGREDIENTS
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
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Authentic Louisiana Red Beans and Rice --
INGREDIENTS
1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice
DIRECTIONS
Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Shrimp or Chicken Etouffee is wonderful!! When I make this with chicken I use boneless chicken cut into little chunks. This is a basic recipe... I usually throw in some old bay seasoning as well.
Ingredients:
* 6 tablespoons butter
* 3 tablespoons flour
* 1 cup chopped onion
* 6 green onions and tops, chopped
* 1/2 cup chopped bell pepper
* 1/2 cup chopped celery
* 2 cups water
* 3 pounds shrimp, peeled,deveined
* 1/4 cup chopped parsley
* salt and pepper, to taste
* 1 small bay leaf
* tabasco sauce, to taste
* hot cooked rice
Preparation:
In a skillet, melt the butter; add flour, stirring to blend. Cook, stirring constantly, until flour mixture is deep golden brown. Add the vegetables and cook until tender. Stir in the water, shrimp, parsley and seasonings. Simmer, uncovered, for 15 to 20 minutes, or until the shrimp are cooked. Serve over hot rice.
Serves 4 to 6.
2 pounds of fish fillets
3 eggs
1/2 cup milk
1/2 cup beer
3 tablespoons yellow mustard
2 tablespoons salt
1 tablespoon black pepper
1 teaspoon Tabasco
1 pound fine yellow corn flour
1 quart cooking oil
1 teaspoon cayenne pepper
Procedure: Thoroughly mix eggs, milk, beer, mustard, Tabasco, and half of the salt and pepper in a mixing bowl. Cut fish into bite sized pieces. Put fish in mixture and let soak (1 hr. in refrig. or longer the better). Mix corn flour with the remaining salt and pepper in a bowl. Preheat oil in deep pan to 375 degrees. Remove fish from mixture and coat with corn flour mixture. Fry fish until fish floats to the surface and turns golden brown, don't over fry it. Place on paper towels to soak up oil.
You can use this batter to fry shrimp, oysters, crawfish and soft shell crabs.
Cajun Meatballs
1 脗陆 pounds ground meat
1 cup bread crumbs
1 egg
脗录 cup milk
1 teaspoon salt
Garlic powder and black pepper to taste
脗陆 cup salad oil
脗陆 cup chopped bell pepper
1 medium onion
脗录 cup green onion tops and bottoms
Red pepper to taste
Flour
5 cups water
Procedure: Mix meat, bread, egg, milk, salt, peppers, garlic powder in a bowl. Make small balls with meat and roll in flour. Put meat in hot oil and brown on all sides. Remove meatballs from oil and saute peppers and onions. Put meatballs back in pot and add water. Cook about 45 minutes on high. Serve over rice.
Here's one:
Red Beans and Rice
Ingredients
1 pound dried red beans, rinsed and sorted over (or 3 15 oz cans)
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. If using canned beans, skip this step.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) If using canned beans, cook about 1 hour.
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
Although there are few animals safe from a cajun,a pot of squirrel and black gravy is a favorite.Add red beans and rice with cornbread and you have a winner.
Happy Fat Tuesday! I'm makin' Dirty Rice! Son of a gun they're havin' fun on the Bayou!
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