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Celtic Radio Community > From Your Kitchen to My Plate > Cajun And Creole Cooking

Posted by: Roisin-Teagan 08-Jan-2004, 10:45 AM

Chicken and Sausage Gumbo Catogory: CREOLE Serves: 4 to 6 2-3 lbs. of Chicken 1-2 lbs. of smoked sausage (Andouille if you can find it) 3 stalks of celery, chopped 1 extra large yellow onion, chopped 1 green bell pepper, chopped 3 cloves of garlic chopped fine 1 cup of green onion tops, chopped 1 cup of Italian parsley, minced 1 cup of drained diced stewed tomatos 2 cups of fresh or frozen sliced okra 5 cups of chicken stock 4 cups of water 1/4 cup of olive oil 1/2 cup of flour 1 stick of butter 2 teaspoons of salt 1/2 teaspoon of white pepper or black 1/2 teaspoon of dried Sweet Basil or Rosemary 1/2 cup of white wine (drinking wine not cooking) 1 tablespoon of Hot sauce (if you want it hotter add more) Gumbo File Boil chicken in a 4 qt. pot until cooked. Saute bell pepper, onion and celery in butter until tender, next add minced garlic and saute for about 1 minute then add white wine and stir until wine is reduced. Remove sauted vegtables from heat and set aside. Next make a roux with oil and flour in another 4 qt. pot. This stage is very important. On low heat brown your flour as you constantly stir. Be careful not to burn. When the roux is a nice medium (peanutbutter in color according to Herrerano) brown it is done. Then whisk in 5 cups of hot chicken stock, 4 cups of hot water, add your sauted vegtables and butter wine sauce. Next add cooked chicken, sliced sausage, stewed tomatos, salt, pepper, dried herbs, hot sauce, and okra. Your broth should have a bisque consistency. Add another cup of water if needed. Cover and bring to a boil. Stir and reduce to medium-high heat and let boil for 25 minutes. Stir often. Now add in your parsley and green onion tops and let cook for additional 5 minutes. Serve over a hot bed of cooked rice and sprinkle a litte Gumbo file over the top. Eat with a piece warm French Bread...Enjoy! Edited by Roisin Jan 8th 7:20 pm. Sorry I forgot some things.

Posted by: Shadows 08-Jan-2004, 07:17 PM

OOOHWEEE now we talking good food!!! Recipe Name: RED BEANS AND RICE Category: CAJUN Serves: 6 1/2 Pound red beans, small 1/2 Pound ham hocks or smoked ham 1 Large yellow onion, peeled and chopped 3 celery stalks, chopped 1 Tblsp parsley, chopped 1/2 green pepper, chopped 2 bay leaves 3 Large garlic cloves, crushed 1/8 Pound butter or margarine pepper, to taste 1 1/4 Tblsp Worcestershire sauce tabasco, to taste salt, to taste 3 Cup white rice, cooked Soak the beans overnight in water to cover. Drain and place in a heavy kettle. Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents. Bring to a boil, and then turn to simmer. Simmer uncovered for 2 hours. You may need to add a little water to keep from sticking. After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot. Cover and cook on very low heat for 1 more hour. Serve over white rice. I have substituted sausage ( andouille ) for the ham with good results.

Posted by: Roisin-Teagan 08-Jan-2004, 07:45 PM

Shadows, Your recipe for Red Beans and Rice is very similar to ours down here. The only things that are different are that we don't add worcestershire sauce or Bay leaf, but we do add 1 lb. of sliced chunks of smoked sausage in the last 30 min of cooking along with fresh chopped Italian parsley. I think Emeril the famous chef puts in Bay leaf in his Red Beans and Rice, but the locals I've come across never have. I'm sure some do add the Bay leaf, but I've never seen it. Just noting the differences and the similarites. This was going to be my next recipe after Seafood Gumbo.

Posted by: Herrerano 08-Jan-2004, 07:47 PM

Hi Roisin-Teagan, Shadows. (sheesh, I came back to edit this cause I just noticed the recipe was from Roisin,.........sorry) I make the gumbo pretty frequently when I have okra, and the recipe is almost exactly as you have it above with one slight exception in the order of ingredients. I make the roux first, (by the way, the brown color would be a color close to peanut butter or a little darker. The darker it is the more flavorful, but DON'T burn it, and be careful. The best thing with this stuff is to carry two (2) beers to have close to the stove so you won't have to make a trip to the fridge while the roux is browning but have a spare close at hand.) Anyway, as the roux nears completion (which means that it will be almost, but not quite brown enough) (sheesh, I guess your way is less complicated after all, so just ignore this, ) I go on and add the onion, and vegetable stuff directly to the roux and let it finish browning with that stuff cooking inside it. It won't take too long and seems to help cut down a little on the time it takes for the roux to finish up, oh yeah, after adding the vegetables and the other ingredients, I add a beer then if more liquid is required add a little water. Good Grief <strike>Shaddows, sorry buddy</strike> Roison, this doesn't add anything to your recipe at all and if I hadn't worked so hard to write it I would just erase it. Leo

Posted by: Roisin-Teagan 08-Jan-2004, 07:54 PM

Hey Herrerano, I read over your additions to the Gumbo recipe and you are right about the roux going first. I amended the recipe in order to cut down on time.

Posted by: Roisin-Teagan 08-Jan-2004, 07:56 PM

So I thought...?

Posted by: Herrerano 08-Jan-2004, 08:04 PM

Gee Roison, sorry about getting you confused with Shadows good lord! Well, as I was laboring over the keyboard with that post, I realized that in the end it probably wouldn't make much difference taste wise, but if someone has never made a roux before, it would be less of a problem in the manner you had described it since if it burns you would just lose a little flour and oil. By the way, we use olive oil as well since it has such a nice flowery aroma and taste in the roux, although it seems to make it somewhat thicker then other oils do. We also have those scotch bonnet peppers growing in the yard so if they are added its best to chop finely and add while the roux is making, only watch out for your eyes. Ok, when ya gonna get to the gator and stuff. Bunches of caimen live up in Lake Gatun, that the canal passes through, but down here on the Pacific side we have the American Crocodile which grow quite a bit bigger and more aggresive. Fixed one in a Sauce Piquant the other year and it was really tasty. Usually start seeing them out on the road not long after dry season starts, traveling I suppose, only never noticed what kind of luggage they carry. Leo

Posted by: Shadows 08-Jan-2004, 08:05 PM

QUOTE (Roisin-Teagan @ Jan 8 2004, 08:45 PM) Shadows, Your recipe for Red Beans and Rice is very similar to ours down here. The only things that are different are that we don't add worcestershire sauce or Bay leaf, but we do add 1 lb. of sliced chunks of smoked sausage in the last 30 min of cooking along with fresh chopped Italian parsley. I think Emeril the famous chef puts in Bay leaf in his Red Beans and Rice, but the locals I've come across never have. I'm sure some do add the Bay leaf, but I've never seen it. Just noting the differences and the similarites. This was going to be my next recipe after Seafood Gumbo. I got that recipe from a long time resident of "Na lins" about 25 years ago, it goes over well with my family and I never had reason to question it... I know bay is a northern seasoning and have made this with "file" instead. It is good no matter how you make it. Waiting for your Seafood gumbo.. sounds good! Herrerano, no problem! When I make a roux it is normally peanut butter brown for dark dishes and only lightly brown for lighter colored dishes. S

Posted by: Elspeth 08-Jan-2004, 09:30 PM

QUOTE (Shadows @ Jan 8 2004, 09:05 PM) Waiting for your Seafood gumbo.. sounds good! I'm waiting for you guys to cook this stuff and invite me over. I'm free next Tuesday.

Posted by: barddas 09-Jan-2004, 10:06 AM

I need to post in this forum more.... I never seem to have time on the weekends to post, when I'm at home. LOL! That's where all of my recipes are.... I will make a better effort, and Cajun is a specialty of mine... I LOVE IT! BTW thanks Shadow for starting this forum. It's nice to have this one along with Catriona's Scottish Cooking forum.!!!! I can feel the weight gaining just thinking of all the food from both forums......

Posted by: Roisin-Teagan 09-Jan-2004, 02:22 PM

Before I get to the Gator dishes like Gator meat balls, Fried Alligator, Barbie Gator let me first put in the Seafood Gumbo recipe. This recipe is very similar to the Chicken and Sausage Gumbo I posted earlier but with some obvious changes. Seafood Gumbo Catagory: Creole (but some Cajuns would argue it's a Cajun dish) Serves: 4-6 (depending on the appetite it could only feed 2 ) 2-3 lbs. of medium shrimp or crawfish pealed and deveined 8-10 Gumbo crabs and crab claws *(see below for tips and instructions) 1 lb of oysters (optional) 1-2 lbs. of smoked sausage (Andouille if you can find it) 3 stalks of celery, chopped 1 extra large yellow onion, chopped 1 green bell pepper, chopped 3 cloves of garlic chopped fine 1 cup of green onion tops, chopped 1 cup of Italian parsley, minced 1 cup of drained diced stewed tomatos 2 cups of fresh or frozen sliced okra 5 cups of chicken stock or shrimp stock 4 cups of water 1/4 cup of olive oil 1/2 cup of flour 1 stick of butter 2 teaspoons of salt 1/2 teaspoon of white pepper or black 1/2 teaspoon of dried Sweet Basil or Rosemary 1/2 cup of white wine (drinking wine not cooking) 1-2 tablespoon of Hot sauce (if you want it hotter add more) Gumbo File *Prep your shrimp ahead of time by cleaning and removing the heads, outer shells and deveining them. Gumbo crabs are simply cleaned crabs that have their claws removed and have been gutted and cleaned by removing the outer top shell, lungs and fat. What you will be left with is the bottom portion that contains the meat and legs. Cut these crabs in half down the middle and place in refrigerator in a bowl of Iced-water along with the crab claws and shrimp until your ready to add them to your Gumbo. To start the Seafood Gumbo: Saute bell pepper, onion and celery in butter until tender, next add minced garlic and saute for about 1 minute then add white wine and stir until wine is reduced. Remove sauted vegtables from heat and set aside. Next make a roux with oil and flour in a 6 or 8 qt. pot (depending on how much Seafood you want to add). This stage is very important. On low heat brown your flour as you constantly stir. Be careful not to burn. When the roux is a nice medium to dark brown (peanutbutter in color according to Herrerano) it is done. Then whisk in 5 cups of hot chicken stock or shrimp stock, 4 cups of hot water, add your sauted vegtables and butter wine sauce. Next add sliced smoked sausage, stewed tomatos, salt, pepper, dried herbs, hot sauce, and okra. Your broth should have a bisque consistency. Add another 1 or 2 cups water if needed. Cover and bring to a boil. Stir and reduce to medium-high heat and let boil for 25 minutes. Stir often. Now add in your Seafood, parsley and green onion tops, bring back to rolling boil for 3 to 4 minutes, turn heat off and let stand covered for at least 30 minutes or longer. If oysters are desired, add when you turn the heat off. Serve over a hot bed of cooked rice and sprinkle a litte Gumbo file over the top. Eat with a piece warm French Bread...Enjoy! A lot of Cajuns crack couple of raw eggs open and drop them in during the simmering stage, which is like poaching them. Instead of using hot sauce a lot of Cajuns use "Tony Chacheres Creole Seasonings" then add hot sauce at the table if needed. You would also think "Tabasco" would be the favorite around here but it isn't. Yes you will find it in the restaraunts in New Orleans for the tourists, but most locals use "Louisiana Hot Sauce", "Louisiana Gold" (my favorite) or "Crystal Hot Sauce" in their kitchens.

Posted by: Shadows 09-Jan-2004, 11:05 PM

QUOTE (barddas @ Jan 9 2004, 11:06 AM) BTW thanks Shadow for starting this forum. It's nice to have this one along with Catriona's Scottish Cooking forum.!!!! I can feel the weight gaining just thinking of all the food from both forums...... You are most welcome and don't forget there is an Irish forum that has recipes in it also!!! This forum was not meant to compete with those other food sources, but rather to enhance the quest for good food from around the world. I hope all of you are finding recipes that fit your tastes . Feel free to start a food topic that might not be covered here. I have tried and enjoyed many of Cat's recipes from the Scottish forum, as well as a few of the Irish. Visit all of them friends... !!!

Posted by: Roisin-Teagan 10-Jan-2004, 07:52 AM

Shadows, I forgot to thank you for starting this forum. Plenty of times I've visited Catriona's Scottish food thread and have learned so much. So all you guys be sure to go over there and give a peek. Oh Shadows, earlier what I wrote about the Red Beans recipe...I wasn't trying to disprove you wrong. Sorry. BTW: your weren't wrong and I wasn't wrong---I did some checking out of curiosity...A lot of restaraunts in the city do use the Bay leaf, but most locals don't. Go figure---it's all about personal taste. One thing though, most Master Chefs that work in the city aren't orignally from New Orleans, so I think some of our dishes here have been blended with some outside flavors. For instance, Emeril LaGassi he is from up North and his family is from Portugal, so he has added his own twist to some of our unique recipes. But as I post these recipes, I'll try to stay true to New Orleans tradition.

Posted by: Shadows 10-Jan-2004, 09:25 AM

Did not take your post as a challenge.... Just filling you in on the source of my recipe. Looking forward to more from you... I still have a few also.

Posted by: Shadows 10-Jan-2004, 09:45 AM

Recipe Name: SMOTHERED ROUND STEAK Category: CAJUN Serves: 4 2 Pound Round steak 2 ts Salt 1/2 ts Ground black pepper 1 ts Ground red pepper 1 ts Ground white pepper 1 as req All-purpose flour (dredging) 1/2 Cup Vegetable oil 3 each Medium onions, chopped 2 each Bell peppers, chopped 1 each Celery rib, chopped 1 Cup Beef stock or water Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time." Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Serves 4-6 From Alex Patout's "Cajun Home Cooking" Random House Inc. ISBN 0-394-54725-X

Posted by: Roisin-Teagan 18-Jan-2004, 01:15 AM

Shadow, we smother any kind of food down here. Your recipe sounds delicious! I must give it a try soon. Here is my own Smothered Seasoned Green Beans recipe (Cajun Style)...Not for the person watching their weight though... SMOTHERED GREEN BEANS Two Cans of cut green beans or 1 1/2 lbs. of fresh cut green beans 4 strips of smoked bacon 1 clove of crushed garlic 1/4 cup of thinly chopped shallots 1/4 cup of first cold pressed extra virgin olive oil 5 gratings of fresh nutmeg or a pinch of ground nutmeg 3 pinches of salt 4 pinches of black pepper 3 leaves of fresh Sweet Basil, roughly chopped 1 tbsp of hot sauce 4 tabs of butter 3 cups of water if cooking fresh green beans; no water added if using canned In a medium sauce pan or pot fry your bacon until it begins to brown on the edges and makes a little grease. Add in your green beans and the juice from the cans with the bacon strips, then add the crushed garlic, shallots, olive oil, nutmeg, salt n'pepper, hot sauce, Basil, and butter. Add water for fresh green beans. Cover and place on high heat, bring to a boil and stir. Let boil for 20 minutes, then place on low heat and simmer until there is very little moisture. Keep covered and stir occasionally. It usually takes about a hour to 1 1/2 hours to cook for canned green beans. The key is slow cooked so the flavor and seasonings blend together with the green beans.

Posted by: Roisin-Teagan 18-Jan-2004, 01:42 AM

Now as promised...here are the Alligator recipes...(if you can find or catch alligator ) Recipe: GATOR MEAT BALLS Category: CAJUN 51/4 lbs. alligator meat 1 1/2 lbs. yellow onions 2 bunches of green onions 2 bunches of flat leaf (Italian) parsley 1 bulb garlic (about 6 cloves of garlic) 1 bunch of celery (maybe 6 stalks) 1 cup of cooking oil 2 1/4 lbs. of mashed potatoes 2 1/2 lbs. of cracker meal or Italian bread crumbs 8 eggs 3 ounces of Nugget Savory Seasoning or Creole Seasoning 3 tsp. of salt 2 tsp. of pepper Grind first 6 ingredients together. Cook in oil for 30 minutes. Drain the oil, then add last 6 ingredients. Mix well, chill in the refrigerator. Next, shape into 1 ounce balls. Roll in cracker meal or bread crumbs and fry in deep fat-fryer until golden brown. Yields 13 pounds. Makes 208 (1 ounce) balls. If you want to cook less you can scale down the recipe.

Posted by: Roisin-Teagan 18-Jan-2004, 01:51 AM

Recipe: FRIED ALLIGATOR Category: CAJUN 2 lbs. Alligator 1/2 cup of White vinegar or lemon juice 1/2 tsp. Salt 1 tsp. Red pepper 2 cups of corn meal 1/2 cup flour Shortening Thinly sice alligator (1/4 inch thich and 4 inches long). Remove all white fatty tissue. Place alligator slices in a glass bowl and cover with vingar or lemon juice, salt, and 1/2 tsp. of red pepper. Marinate for 1/2 hour (no more). Mix the corn meal, flour, and 1/2 tsp. of red pepper. Roll slices in corn meal and flour seasoned with red pepper. Fry in hot grease in iron pot or deep fat fryer until golden brown (about 5 minutes). Eat while warm. *burp*

Posted by: Shadows 19-Jan-2004, 08:42 PM

UMMM UMMM! Those gator recipes sound mighty fine... thay will also work with possum, muskrat, bear or venison! I have used that recipe many times!!! Here is one I like for breakfast... Recipe Name: CAJUN SCRAMBLE Category: CAJUN Serves: 2 1 teaspo Oil 1/2 teaspo Garlic minced 2 Tables Onion chopped 1/4 cup Green pepper chopped 1/4 cup Tomatoes chopped 1/4 teaspo Cajun seasoning 1/4 pound Andouille sausage cooked and diced 4 Eggs beaten Heat the oil in a heavy skillet. Add the garlic, onion, and green pepper. Cook until just soft. Toss in the tomatoes, Cajun seasoning, and sausage. Add the beaten eggs and cook until just firm, stirring frequently. Serve warm. You can substitute smoked sausage if Andouille isn't available.

Posted by: DraconisMajore 21-Jan-2004, 06:22 AM

Once I get back to my computer, I'll see what I have for 'gator recipes I'm willing to bet I've got a few of them Also have other wild game recipes such as for possum etc ...if I get some requests, I'll gladly post what I have . Draconis <LOVES cooking and swapping recipes>

Posted by: DraconisMajore 21-Jan-2004, 01:12 PM

* Exported from MasterCook * Stewed Alligator In Creole Sauce Recipe By :Emeril Lagasse Serving Size : 6 Preparation Time :0:00 Categories : Alligator Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons Olive oil 1 1/2 cups Chopped onions 3/4 cup Chopped celery 3/4 cup Chopped bell peppers 3 tablespoons Minced garlic 4 1/2 cups Peeled, seeded, chopped tomatoes (preferably ripe plum tomatoes) 3/8 cup Chopped fresh basil 3 tablespoons Chopped fresh oregano 3 teaspoons Chopped fresh thyme Salt -- to taste Cayenne pepper -- to taste Freshly-ground black pepper -- to taste 3 teaspoons Worcestershire sauce 4 1/2 cups Chicken stock 2 1/4 cups Chopped green onions 1 1/2 pounds Alligator -- cut into 1" pieces 12 tablespoons Butter -- at room temperature 1 1/2 Crusty loaf of French bread 3 tablespoons Finely-chopped parsley In a saucepan, heat the olive oil. When the oil is hot, saute the onions, celery, and peppers for 1 minute. Add the garlic and continue sauteing for 1 minute. Stir in the tomatoes, basil, oregano, and thyme. Season with salt, cayenne and black pepper. Add the Worcestershire sauce and chicken stock. Bring the liquid up to a boil. Add the green onions and alligator, cover. Simmer the mixture for 12 minutes. Remove the sauce from the heat and swirl in the butter. Spoon the stew in a shallow bowl. Garnish with parsley. Serve with the crusty bread. This recipe yields 4 appetizer servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2453 broadcast 12-10-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - [email protected] 12-12-1996 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 319 Calories; 30g Fat (84.9% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 1890mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 6 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: DraconisMajore 21-Jan-2004, 01:15 PM

Another alligator recipe, tho not by Emeril * Exported from MasterCook * Alligator Grand Chenier Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Alligator Fish & Game Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Alligator filets === STUFFING === 1/4 cup Margarine 1/2 cup Diced onions 1/4 cup Diced bell pepper 1/4 cup Diced celery 1 teaspoon Salt 1/2 teaspoon Cayenne pepper 1/4 teaspoon Freshly-ground black pepper 1/2 teaspoon Garlic powder 1 cup Water 2 Chicken bouillon cubes 2 teaspoons Chopped fresh parsley 1/4 cup Chopped scallions 1 1/2 cups Bread crumbs from day old bread 1 Egg 1 pound Dark crabmeat Carefully pound alligator filets into hand-size rectangles, without tearing meat. Lightly season with salt and cayenne pepper. Set aside. In a large skillet, melt margarine and saute onion, bell pepper and celery until tender. Add salt, pepper and garlic to mixture and stir. Dissolve bouillon cubes in water, add to mixture and boil for 3 minutes. Remove from heat. Stir in remaining ingredients, carefully folding in the crabmeat last. Spoon stuffing onto alligator filets and fold over "omelet-style." Secure edges with toothpicks if desired. Grill in a pre-heated 350 degree lightly-greased skillet. Serve plain or with your favorite seafood sauce. This recipe yields 4 servings. Recipe Source: Carencro Mardi Gras Festival - February 25 to 28, 1995 Downloaded from - http://soar.berkeley.edu/recipes Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 05-13-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 136 Calories; 13g Fat (83.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 47mg Cholesterol; 1062mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: DraconisMajore 21-Jan-2004, 01:21 PM

Hmmmm.........thinking of 'possum I suprised my family last halloween with 'possum stew done crockpot style and never let anyone <other than my wife> know what it was until AFTER dinner Didn't really use a recipe then but here's a good one I've used since ! Oh ya........I DO use the "alternate stuffing" Draconis <wishing he had some possum to cook right now!> * Exported from MasterCook * Stuffed 'Possum Recipe By :Jacqueline E. Knight Serving Size : 6 Preparation Time :0:00 Categories : Fish & Game Opossum Small Game Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 eight-pound 'Possum 2 cups Bread cubes 1 Onion -- chopped 1 can Anchovy fillets - (2 oz) -- chopped 2 tablespoons Minced parsley 1 Garlic clove -- mashed 1 teaspoon Caraway seeds 1/4 teaspoon Paprika 2 Eggs -- beaten 1 can Consomme - (10 3/4 oz) -- undiluted 2 tablespoons Butter 1 cup Water 1 tablespoon Worcestershire sauce Parboil 'possum in salted water. Make a stuffing of bread cubes, onion, anchovy, parsley, garlic, caraway, paprika, eggs, and consomme; mix well. Cook in the butter in a skillet until mixture is stiff. Stuff 'possum; put in a roaster. Add water and Worcestershire sauce. Roast at 450 degrees until brown. Reduce heat to 350 degrees and continue until well done, basting often, 2 to 2 1/2 hours. This recipe yields 6 to 8 servings. Alternate Stuffing: Mix equal proportions of chestnuts, applesauce, and bread cubes; stuff 'possum. Cover stuffed 'possum with slices of sweet potato, and pour on 1 cup boiling water mixed with 1/2 cup lemon juice. Baste often while baking at 350 degrees until tender, 2 1/2 to 3 hours. Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight © 1978 Published by Winchester Press, New York, NY Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] -or- [email protected] 06-14-1997 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 107 Calories; 6g Fat (49.8% calories from fat); 4g Protein; 10g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 171mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: barddas 30-Jan-2004, 08:14 AM

King Cake Recipe # 1  (From Southern Living 1990 Annual Recipes) 1/4 cup butter or margarine 1 (16-oz.) carton sour cream 1/3 c. sugar 1 t. salt 1 pkgs. dry yeast 1 T. sugar 1/2 c. warm water (105 º to 115 º) 2 eggs 6 to 6 1/2 cups all-purpose flour, divided ~~~~~~~~~~~~~~~ 1/2 cup sugar 1 1/2 t. ground cinnamon 1/3 cup butter or margarine, softened Colored frostings Colored Sugars    Combine the first 4 ingredients in a saucepan; heat until butter melts, stirring occasionally. Let mixture cool to 105 º to 115 º. Dissolve yeast and 1 T. sugar in warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups of flour; beat at medium speed with an electric mixer for 2 minutes or by hand until smooth. Gradually stir in enough remaining flour to make a soft dough. Turn dough out onto a lightly-floured surface, and knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from drafts, for 1 hour or until dough is doubled in bulk. Combine 1/2 cup sugar and cinnamon; set aside. Pinch dough down and it divide in half. Turn one portion of dough out onto a lightly floured surface, and roll to a 28" X 10" rectangle. Spread half of the butter and half of the cinnamon mixture on the rolled out dough. Roll dough, jelly roll fashion, starting at the long side. Gently place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of dough together and form an oval ring. If you have access to a tiny plastic baby, tuck it into the seam before you seal it. If not, use a large, dried bean. Moisten and pinch the edges together to seal. Repeat this procedure with the second half of the dough. Cover and let rise in a warm place, free from drafts, 20 minutes or until doubled in bulk. Bake at 375 º for 15 to 20 minutes or until golden. Decorate each cake with bands of colored frostings, and sprinkle with colored sugars. Makes 2 cakes. If you prefer to do it the easy way, make it in a bread machine... I did, and it works great. I just dissolve the yeast in warm water first, and dissolve the sugar, butter and salt in the scalded milk, let cool, and put in the machine. Eliminates all of that kneading. Some bread machines can't hold this large recipe, so you may want to use one of the recipes below. Just take it out as soon as it is mixed to rise. NOTE: If you prefer, you can replace the cinnamon and sugar inside the roll of dough with a cream cheese filling or a pie filling in the flavor of your choice... just spread it thinly on the center of the rectangle before you roll it up. Popular flavors are blueberry, cherry, and lemon.  Recipe # 2 A Smaller Version - King Cake Based on e-mail I've received, there is a need for a recipe using less flour so that the dough can be mixed in a small bread machine. I haven't adapted the directions for a bread machine -- I'll leave that up to you. 1/4 cup milk 1/4 cup sugar 1/2 t. salt 3 T. butter or margarine 1/4 c. warm water (105 - 115 degrees) 1 pkg. active dry yeast 1 egg 2 1/4 cups sifted all-purpose flour Heat the milk in a small saucepan until it steams; remove from heat. Add sugar, salt and butter, stiffing until butter is melted. Let cool to lukewarm. In a large bowl, sprinkle the yeast over the warm water. Stir to dissolve. Add egg and 1 1/2 cups flower; beat with a wooden spoon until smooth. Add the rest of the flour. Beat until the dough is smooth and leaves the side of the bowl. Turn dough out onto a lightly floured pastry cloth. Knead until dough is satiny and elastic and blisters appear on the surface. Go to the directions in the other recipe (the ***'s) to finish. If you want to use the cimmamon and sugar, just follow the ingredients & directions from the other recipe.   Cream Cheese Filling 1 8-oz. package cream cheese 1 c. confectioners sugar 2 T. flour 1 t. vanilla drop or two of milk Cream all ingredients together with an electric mixer. Spread on the rolled-out rectangle before rolling it into a ring. You can use cream cheese and a fruit filling if you so desire.   Colored Sugars  1 -1/2 cups sugar, divided 1 to 2 drops each of green, yellow, red and blue food coloring Combine 1/2 cup sugar and a drop of green coloring in a jar. Place lid on jar, and shake vigorously to evenly mix the color with sugar. Repeat with each color, combining red and blue for purple.   Colored Frostings (Personally, I don't care for the colored sugars - they make the taste too grainy; however, it is traditional to put them on the King Cake. I leave it off since I prefer just the frosting...) 3 cups sifted powdered sugar 3 T. butter of margarine, melted 3 to 5 T. milk 1/4 t. vanilla extract 1 to 2 drops each green, yellow, red, and blue food coloring  Combine powdered sugar and melted butter. Add milk (room temperature) to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting one with green, one with yellow, and combining blue and red for purple frosting. Makes about 1 - 1/2 cups.

Posted by: Roisin-Teagan 30-Jan-2004, 10:46 AM

Yummmmmm...King Cake! Hey Jason, It is Mardi Gras and King Cake Season down here. A lot of bakeries take three rolled doughs and braid them together and either make a oval or circle shape by connecting the ends. They also stuff them with fillings (cream cheese, and fruit fillings like lemon, apple, strawberry etc) but leave in the cinnamon. Great recipe you posted---Your giving everybody a chance to enjoy the sweet tradition of King Cakes. I'm lucky in that I don't have to make them. All I have to do is go down to Haydel's Bakery and pick one up. Oh yeah, I wanted to mention that Haydel's Bakery delivers to anywhere in the world. If your interested here is their toll free number: 1-800-442-1342 or go on line @ www.haydelbakery.com. In my opinion, they are the best bakery in New Orleans that makes King Cakes and other pastries. Their King Cake comes with Mardi Gras beads, dablooms, and a porceline Mardi Gras figurine as a souvinir and not to mention the baby in the cake. They also send you a scroll on the history and tradition of Mardi Gras King Cakes. I think it is a good price too. One Christmas favorite is the CrisCringle, which is a praline and pecan King Cakes. Very good as well. Whether you choose to make the King Cake from scratch or order it your mouth will have a party!

Posted by: Roisin-Teagan 30-Jan-2004, 10:57 AM

I haven't posted a recipe in a while so I think it is time to post a few: Turtle Soup Category: Cajun Wild Game Serves: 4 1 1/2 lbs. turtle meat 2 qts. beef stock 2 tsp. Tabasco or your favorite hot sauce 1 large onion 2 ribs of celery 1/4 can tomato puree Put above ingredients in a 4 qt. pot, bring to a boil then lower heat to a simmer and cook for 1 hour. Remove meat and debone, cut meat in half inch pieces and return to pot. Then add: 2 bay leaves 2 tsp. mace 1 1/2 tsp. lemon juice 1/3 cup sherry Let cook for another hour. Then add: 2 hard cooked egg whites (chopped) 1/2 cup parsley; stir together then serve and enjoy!!!

Posted by: Roisin-Teagan 30-Jan-2004, 11:21 AM

Shrimp Etouffee Category: Creole/Cajun Serves: 6 1/4 cup olive or cooking oil 1/2 cup of flour 1 1/2 to 2 lbs. raw shrimp, (or crawfish tails) peeled and devined 1 large onion, finely chopped 1/2 cup green onions, chopped 3 cloves garlic, finely chopped 1/2 cup bell pepper, chopped 2 ribs of celery, chopped 4-5 springs parsley, chopped 1 large tomato, peeled and finely chopped 1 small can tomato sauce 1 cup chicken stock 1/2 tsp. of salt 1/4 tsp. of ground black pepper 1/2 tsp. cayenne pepper or 1 Tbsp. of hot sauce to taste 1/3 tsp. of dried sweet basil Make a roux with the oil and flour in a 4 qt. pot. Heat your oil over med-low heat and add in the flour. Stir constantly and cook only to a light brown color. Becareful not to burn. Add remaining ingredients, except the parsley and green onion tops. Cover pot and cook over very low heat for 30-40 minutes, or until there is sufficient gravy and the shrimp or crawfish are done. Stir occasionally. Since very little water is added, this dish must be cooked slowly to avoid sticking. At the last 5 minutes of cooking add the green onions and parsley. If you want a richer roux stir in 3 tsp. of butter after the green onions and parsley. Serve over hot fluffy bed of rice. Enjoy!!

Posted by: Roisin-Teagan 30-Jan-2004, 11:55 AM

Here is another Shrimp or Crawfish Etouffee Recipe without the roux process---It's a lot easier, not to mention wonderful tasting. Crawfish Etouffee Category: Cajun Serves: 4 1 stick of butter 1lb. crawfish tails, (or shrimp) peeled and devined 1 medium onion, chopped 2 ribs celery, chopped 1/4 cup of bell pepper, chopped 1 clove of garlic, minced 1 Tbls. paprika 1/2 tsp. salt 1/4 tsp. black pepper 1 cup of chicken broth 1/3 cup of tomato sauce 1/4 cup of white wine 1/4 cup parsley, chopped 1/4 cup of green onions, chopped 1/4 tsp. of dried sweet basil 1 tsp. of hot sauce (optional) Do not use black iron pot. Melt the butter in a 3 to 4 qt. pot and add crawfish (or shrimp) and cook for 2-3 minutes on Medium heat. Remove crawfish with slotted spoon and set aside. Add onion, celery, bell pepper, and seasonings except the green onions and parsley. Saute for 10 minutes. Return crawfish tails to pan and add white wine and reduce, then add chicken broth and tomato sauce. Stir and cook slowly, covered, for about 40 minutes. Then stir in green onions and parsley. Serve in a bowl by itself or over cooked rice. Enjoy!

Posted by: barddas 04-Feb-2004, 03:57 PM

Oh, Roisin!!! Crawfish Etouffee, is one of my FAVORITES!!!!! OOOooooo can get enough of it!!!!

Posted by: Roisin-Teagan 05-Feb-2004, 11:15 AM

Jason, Crawfish Etouffee is one of my favorites too. Have you ever made it homemade before? Can you buy Crawfish tails in your area? Well, I hope you can make use of the recipes I've posted. Roisin

Posted by: Roisin-Teagan 05-Feb-2004, 12:14 PM

I want to share a New Orleans original and favorite... "Pralines". New Orleans produces more praline candies than any other city in the world. The Praline is a confection tradition that originated in 17th-century France by the cook of The Duke of Plessis-Prasline who supposely devised the method for coating almonds with sugar. By the 18th century, recipes for the sugar-coated nuts began appearing in English cookbooks. By the 19th century, if not earlier, pralines were a New Orleans specialty, but they differed markedly from the French version. "The Picayune's Creole Cook Book" (1901) contains a recipe for pralines that resembles the candy we know by that name today. The ingredients are brown sugar, pecans, butter, water. There are also recipes for coconut pralines, in white and pink versions, as well as pralines made with almonds and peanuts. The book notes that pralines were sold by old Creole black women called "pralinieres" on the streets of the French Quarter or in schoolyards during noon recesses. ** I want to share a few traditional recipes that are still being used in New Orleans today. I just recently bought a praline at the local corner store and boy was it delicious. Buttermilk-Pecan Pralines (The late Virginia Hine of New Iberia was renowned for her pralines. The buttermilk provides a tang that offsets the sweetness. This is her recipe). 1 cup buttermilk 2 cups sugar 1 teaspoon baking soda Pinch of salt 1 tablespoon butter 2 cups pecan halves 1 tablespoon vanilla extract In a heavy pot at least 4 1/2 inches deep, mix buttermilk, sugar, baking soda and salt until sugar is dissolved. Place pot over medium heat and cook, stirring constantly, until mixture turns brown and almost reaches the soft-ball stage of 232 F., about 35 minutes. Remove pot from heat. Add butter, pecans and vanilla extract and beat until mixture is glossy and thick. Spoon onto buttered wax paper. Let cool until harden. Makes 36 small pralines. Caramel-Pecan Pralines (These pralines are made with a portion of caramelixed sugar, which gives them an appealing golden color and a mellow sweetness. Adapted from Bill Neal's Biscuits, Spoonbread and Sweet Potato Pie). 1 1/2 cups pecan halves 1/2 cup whole milk 1 1/2 cup granulated sugar 1 tablespoon water 3 tablespoon butter 1 tablespoon vanilla extract Place pecans on a baking sheet and toast in 325 oven for 10 minutes. Set aside. In a saucepan bring milk and 1 cup sugar ta boil. Meanwhile, in a heavy saucepan, cook the 1/2 cup sugar and water, stirring occasionally, until sugar caramelizes. Remove from heat and, while stirring, add milk mixture in a slow stream. Return pan to heat and cook, stirring until the mixtue reaches 230 F. Remove from heat and beat in pecans Add butter and vanilla and beat until mixture thickens. Spoon with a tablespoon onto buttered wax paper. Let cool and harden. Makes about 24 pralines. Brown Sugar Pecan Pralines (Brown sugar gives these pralines an assertive flavor and a dark color. Adapted from Louise Hanchey's How We Cooked, published by the Lafayette Natural History Museum). 1 1/2 cups pecan halves 2/3 cup water 1 cup granulated sugar 1 cup light brown sugar 4 tablespoons butter 1 tablespoon vanilla extract Place pecans on a baking sheet and toast in a 325 F. oven for 10 minutes. In a saucepan, bring water, sugar and pecans to a boil and cook until mixture reaches 234 F. Remove from heat and add butter and vanilla. beat until candy thichkens and looks creamy. Drop by tablespoonfuls on buttered wax paper. Cool and let harden. Makes 24 pralines. Rich Pecan Pralines (Because of the heavy cream and butter, these pralines are exceptionally rich, though not as sweet as some versions). 1 cup pecan halves 1 cup pecan pieces 1 cup heavy cream 1 1/2 cups granulated sugar 4 tablespoons butter 1 tablespoon vanilla extact Place pecans on a baking sheet and toast in a 325 F. oven for 10 minutes. In a saucepan bring cream, sugar and pecans to a boil and cook until the mixture reaches 234 F. Remove from heat and add butter and vanilla. Beat until candy thickens. Drop by teaspoonfuls on buttered wax papers. Makes about 30 small pralines. **All information and recipes Cited from: Dry, Stanley, "Louisiana Life Magazine" Winter2003/04. (pg 21-22).

Posted by: Roisin-Teagan 12-Feb-2004, 01:10 PM

Seafood Bienville Category: Creole Serves: 4 to 6 2 dozen oysters 1/2 lb. crabmeat 1lb. boiled shrimp 1 cup of fresh mushrooms (your favorite), chopped 5 cloves garlic, finely diced 1 large onion, chopped 1 stick of butter (about 1 cup of butter) 1 teaspoon olive oil 4 Tablespoons flour 1 cup milk 1/2 cup cream 1/2 cup chicken broth (stock) 1/4 cup sherry or white wine 1/2 teaspoon salt 1/4 teaspoon white pepper Fresh Parmesan cheese, grated Fresh breadcrumbs Paprika Ahead of time boil the shrimp in your favorite seafood boil seasoning. Remove the head, shell and tail from the shrimp. Cook the shrimp, mushrooms, garlic, onions in 1 teaspoon of olive oil until translucent and limp. Place on the side. Meanwhile, in another saucepan melt butter, stir in flour, add milk, cream, broth and wine. Stir until thickened. Add crabmeat, sauted onions, garlic, mushrooms, shrimp, and salt and white pepper, then simmer slowly for 15 minutes. Drain oysters, bake on cookie sheet at 300 F. until edges curl, drain. Chop oysters and mix with other seafoods. Place in small serving shells or ramekins and top with breadcrumbs, cheese, paprika, and broil for 3 minutes. Serve while bubbling.

Posted by: Roisin-Teagan 12-Feb-2004, 01:22 PM

Creole Fried Oysters Category: Hence the title Serves: 2 to 4 1 egg beaten 3/4 tomato ketchup 2 Tbls. Worcestershire sauce 1 1/4 Hot sauce or Tabasco 1 tsp. celery salt 1/2 tsp. each black and red pepper 1 to 1 1/2 quart oysters, drained Corn meal Oil for deep frying In a deep bowl mix well the egg, ketchup, Worcestershire, Tabasco, celery salt, and ground peppers. Soak oyster in this sauce for 1 hour in refrigerator. Roll oysters in corn meal and fry, uncovered, in deep hot oil.

Posted by: DraconisMajore 15-Feb-2004, 10:31 PM

* Exported from MasterCook * Vintner's Chicken Recipe By :Submitted by Depot House at Madame Julia's, New Orleans, LA Serving Size : 4 Preparation Time :0:00 Categories : Chicken Main Dish Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons plain flour 1/4 teaspoon basil -- crumbled 1/4 teaspoon dried tarragon -- crumbled 1/4 teaspoon paprika 4 chicken breast halves -- boned, skinned 1 tablespoon safflower oil 1 tablespoon butter 2 small garlic cloves -- minced 1/2 cup white wine (dry) 1 cup red seedless grapes -- halved 1/2 cup chicken broth 1 teaspoon fresh lemon juice Salt -- to taste Freshly-ground black pepper -- to taste 1 tablespoon chopped freshly-picked parsley -- garnish Mix flour, basil, tarragon, paprika, salt and pepper in large bowl. Add chicken and toss gently to coat. Heat oil and butter in large heavy skillet over medium-high heat. Stir in garlic, cook only a few seconds before adding chicken. Saute on both sides until golden brown. Pour in wine. Cover and cook until chicken is done, about 5 minutes. Add grapes, broth and lemon juice and heat through. Transfer chicken and grapes to a platter using slotted spoon. Reduce by about half. Pour over chicken, garnish with parsley and serve. This recipe yields 4 servings. Source: "1st Traveler's Choice Internet Cookbook at www.virtualcities.com/ons/recipe.htm" S(Formatted for MC6): "11-21-2000 by Joe Comiskey - [email protected]" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 20g Fat (58.4% calories from fat); 31g Protein; 1g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 216mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat. NOTES : Specialty Recipe from Depot House at Madame Julia's, New Orleans, LA The following recipe is from Iler Pope, owner of the famous New Orleans neighborhood restaurant, Cafe Atchafalaya on Louisiana Avenue at the edge of New Orleans' Garden District. Iler is the best Southern/Creole cook in this region. She's from the Mississippi Delta region and her food is renowned for its quality, freshness & gourmet taste. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Posted by: barddas 18-Feb-2004, 10:53 AM

Pralines!!!!! Roisin yer trying to make me fat!!! There was a great little place near the French Market( By the river) that had the most scrumptious pralines..... I will have to surprise m'wife with these.. and the couple that went down to your lovely city with us... Thank ya deary

Posted by: Roisin-Teagan 19-Feb-2004, 11:47 PM

QUOTE (barddas @ Feb 18 2004, 10:53 AM) Pralines!!!!! Roisin yer trying to make me fat!!! There was a great little place near the French Market( By the river) that had the most scrumptious pralines..... I will have to surprise m'wife with these.. and the couple that went down to your lovely city with us... Thank ya deary barddas, Let me know how they came out. I've never made them myself, but have tried many homemade pralines before from fellow classmates in high school and other friends who sold them for extra money. If you didn't notice when you were down here, most locals are pushing the fat scale. As for myself, with all these different tastey delights it's hard to stay on Dr. Atkins. But I'm doing it (I've lost 30 lb. so far). Roisin

Posted by: Roisin-Teagan 05-Mar-2004, 03:57 AM

Crab Gumbo Category: Creole Serves: 4 4 slices bacon 1 large bell pepper, chopped 1 large onion, chopped 2 cloves garlic, minced 1 to 2 cups sliced frozen okra 1 large can stewed tomatoes 1 can tomato puree salt and pepper to taste 2 1/2 cups fresh crab meat and 10 crab claws 1 cup of rice 1 Tbls. cayenne pepper or chili powder 1 Tbls. file 1 bay leaf or 1/2 teaspoon crushed sweet basil 1/3 cup of fine extra virgin olive oil 1/2 cup chopped parsley Cut bacon in small pieces, onion and bell pepper in small cubes. Cook bacon until crisp adding onion and bell pepper. Simmer 15 minutes. Add okra, minced garlic, and olive oil, and cook at low temperature 30 minutes. Add tomatoes and tomato puree. Add as much water as you will need depending upon amount of gumbo desired. Usually a gumbo consistency is a bit watery like a bisque in texture. Add salt and pepper to taste. Add cayenne pepper or chili powder, file, and bay leaf or basil cooking 15 minutes more. Add crab meat and cook on med heat for 15 minutes, then add rice and do not stir around pot, just crossways. Cook at very low heat at least 2 hrs. The longer cooked, the better. Add hot sauce if you like hot seasoned gumbo. At the last 5 minutes of cooking add chopped parsley. Enjoy!!

Posted by: Roisin-Teagan 05-Mar-2004, 04:30 AM

Stuffed Artichokes with Crab Meat Category:Creole (Creole and Italian fusion) Serves: 4 1/4 lb. butter 1/2 cup chives, chopped 1 clove garlic, minced 1 1/2 cups rich cream sauce 1/2 tsp. Tabasco 1 tsp. Lea & Perrins Worstershire 1/2 tsp. dry mustard 1 pinch freshly ground nutmeg Salt and pepper to taste 1/2 cup Italian bread crumbs 1 1/2 lbs. lump crab meat 1/2 cup freshly cooked artichoke meat, chopped 1/2 cup freshly graited parmesan cheese 1/2 lemon fine extra virgin olive oil 4 cooked artichokes * In browned butter, saute chives and garlic. Add cream sauce, seasonings, bread crumbs, and mix thoroughly. Add crab meat and the cooked artichoke meat (boil 1 artichoke until falling apart, remove the flower center and discard. Next take the center and ends of the tender artichoke meat and roughly chop) and cook 2 minutes. Stuff artichokes with crab meat stuffing. Broil stuffed artichokes for 4 minutes or until slightly browned on top. Next, drizzle some extra virgin olive oil over the top of each artichoke. Garnish all four artichokes lightly with the juice from the wedge of a lemon and freshly graited parmesan cheese. Serve hot. When eating, pull out a artichoke leaf with the crab stuffing and bite down with your teeth and pull while raking in the tender artichoke meat and crab meat stuffing. Enjoy!! *note: You can steam the artichokes until tender, but not falling apart. The core should be very tender.

Posted by: Shadows 07-Mar-2004, 11:53 AM

Here is a page from an Old Creole cookbook... the candied orange is grand!!!

Posted by: Roisin-Teagan 07-Mar-2004, 02:15 PM

Very interesting Shadows. I found it curious that there were no mention of measurements in those recipes. I'll try some of them out. Roisin

Posted by: Shadows 08-Mar-2004, 01:55 PM

There were plenty of measurements in those recipes, just not what we are used to today, that cookbook dates back to circa 1800. lol See the link I posted in Early American Cooking ...lots more good old stuff!

Posted by: Roisin-Teagan 08-Mar-2004, 05:31 PM

Oh...I see. I guess I wasn't really looking or I didn't notice them.

Posted by: Shadows 15-Mar-2004, 06:28 PM

Oh me Gads, this one will make you sweat going in and pucker coming out, as me grand dad used to say! I made this one for supper tonite, It is premo, jusy be warned it is spicey!!! Recipe Name: BLACKENED CHICKEN Category: CAJUN Serves: 8 16 each 3 oz skinless chicken breast ****** SEASONING MIX 2 tbsp Salt 1 1/2 tsp Garlic powder 1 1/2 tsp Ground black pepper 1 tsp White pepper 1 tsp Onion powder 1 tsp Ground cumin 1/2 tsp Gound cayenne pepper 1/2 tsp Sweet paprika ****** OTHER INGREDIENTS 3/4 Pound Melted unsalted butter NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source.) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe.) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks.) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck." From The Prudhomme Family Cookbook

Posted by: Shadows 21-Mar-2004, 09:49 AM

This is authentic Andouille!!! Recipe Name: ANDOUILLE-CHEF FOLSE Category: CAJUN Serves: 1 5 Pound Pork butt 1/2 Pound Pork fat 1/2 Cup Chopped garlic 1/4 Cup Cracked black pepper 2 Tblsp Cayenne pepper 1 Tblsp Dry thyme 4 Tblsp Salt 6 Each Feet beef middle casing (see -butcher or Specialty shop) Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally from these coastal regions. Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces. Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachement on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your homestyle smoker, smoke andouille at 175-200 degrees F for approximately four to five hours using pecan or hickory wood. The andouille may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d'oeuvre. Recipe by: Chef John Folse Louisiana's Premier Products 2517 South Philippe Avenue Gonzales, LA 70737 (504) 644-6000 Recipe by: : Chef John Folse- Louisiana's Premier Products - - - - - - - - - - - - - - - - - -

Posted by: Roisin-Teagan 05-Apr-2004, 06:31 PM

Stuffed Flounder Category: Cajun Serves: 4 4 small flounders 1/2 cup green onions, chopped 1/4 cup celery, diced 1 small clove garlic, minced 1 small can shrimp, drained or 1/2 cup of fresh sm. shrimp 1 small can lump crab meat with liquid or 1 cup of fresh crab meat 1/2 cup bread crumbs Salt and pepper Extra Virgin Olive Oil Lemon juice Paprika Prepare flounder by making slit along backbone on dark side of fish; then cut a pocket by sliding knife along ribs on both sides of backbone. Mix green onions, celery, garlic, shrimp, crab meat, bread crumbs. Salt and pepper to taste. Add enough oil to moisten and stuff 1/4 of mixture into each flounder. Sprinkle with lemon juice. Rub skin with paprika, salt, and pepper. Wrap flounders individually in alumnium foil, slit side up. Bake at 350 degrees for 45 minutes; open foil and brown 15 minutes longer. Serve with lemon butter sauce. Enjoy!

Posted by: Roisin-Teagan 13-Apr-2004, 05:14 PM

Crawfish Pie Category: Cajun Serves: 4 3/4 medium bell pepper, chopped 1 large onion, chopped 2 ribs of celery, chopped 2 cloves garlic, minced 1 stick of real butter 6 Tbls. of crawfish fat or juice 2 lbs. of peeled crawfish tails (substitute w/shrimp tails) 1/2 cup of chopped green onions 1/2 cup of minced parsley 1 1/2 tsp. of salt 1/2 tsp. of white or black pepper 1/8 tsp. of red pepper Cornstarch 1 egg white Dough for a double-crust pie Saute bell pepper, onion, and celery in butter until tender; add crawfish fat or juice and simmer for 10 minutes. Add crawfish tails, green onions, minced garlic, parsley and seasonings. Continue to cook for 5 minutes. Next, thicken mixture with a little cornstarch; let cook long enough to thicken gravy. Place half of the pie crust dough in a nine-inch pie pan. Fill with the cooled filling. Place top crust on pie, moisten and seal edges. Cut two or three one-inch-long slits in the top crust. Brush top crust with the white of one beaten egg. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown. Note: Individual pies can be made using muffin pan or large custard baking cups. Bake as above. Enjoy!

Posted by: barddas 14-Apr-2004, 12:14 PM

Crawfish pie!!!! Yer killin' me...

Posted by: Roisin-Teagan 15-Apr-2004, 01:51 AM

Hey Jason, eat too many crawfish pies and they will kill you... Peace, Roisin

Posted by: Roisin-Teagan 01-May-2004, 09:12 PM

Corn Soup with Shrimp Catagory: Creole or sounds more like New England style w/shrimp but with no cream or milk cook in the soup? Serves: 4 to 6 4 Tbls. Flour 1/4 cup oil 6 strips bacon, fried crisp and chopped 2 whole tomatoes, chopped 1 cup of onion, chopped 2 cloves of garlic, minced 2 quarts water 1 lb. shrimp, raw and deveined 1 1/2 cups fresh corn 3 Tbles. bell pepper, chopped 3 Tbls. parsley, chopped 1/4 tsp. white pepper Salt to taste Tabasco hot sauce (optional) 3 tabs of butter 1 cup of heavy cream Make a brown roux with oil and flour. Add onions and bell pepper. Cook for a few minutes, stirring often. Add 3 strips of bacon, tomatoes, and corn. Cook about 20 minutes, covered, on low heat. Stir occasionally. Next add shrimp, garlic and cook for an additional 10 minutes, stir occasionally. Add water, Tabasco, white pepper, and salt and simmer about 1 hour. Add parsley, butter tabs and cook another 10 minutes. Garnish with crispy bacon pieces (that you fried separate from the roux mixture and set aside for garnish) and warmed cream, and eat with your favorite crackers. Enjoy!!

Posted by: barddas 04-May-2004, 01:27 PM

Roisin, I had a question. What do you think of Tony Chachere's Roux mix? I have used it several times and personaly think it is pretty close in taste to a true roux. ( without all the oil) It was recommended to me by a fella in the Quarter, while we eating. And the topic of cooking came up... Just thought I would get your opinion... Thanks

Posted by: Roisin-Teagan 04-May-2004, 09:28 PM

QUOTE (barddas @ May 4 2004, 01:27 PM) Roisin, I had a question. What do you think of Tony Chachere's Roux mix? I have used it several times and personaly think it is pretty close in taste to a true roux. ( without all the oil) It was recommended to me by a fella in the Quarter, while we eating. And the topic of cooking came up... Just thought I would get your opinion... Thanks Hey Jason---long time no talk! How have you've been my friend? I bet working hard. Well as to your question, I personally love short cuts in cooking, especially when I'm busy with three kids. I personally have never used Tony Chachere's Roux mix, but a friend a while back did and I had a chance to sample the Gumbo and it tasted great. Alot of times, I'll use "Louisiana Fish Fry Products" or "Louisiana's Cajun Land" products which are real tasty. I do not like "Zataranes" (sp?) products except for their fish fry mix. All of Tony Chachere's products are very popular around the New Orleans area. I never mention these products, because I'm not sure if they're sold around the country. In addition, I try to stay true to the tradition of the Creole and Cajun recipes, but maybe I should mention these products and help people cut down the process in cooking these great dishes. What do you think? Peace, Roisin

Posted by: Roisin-Teagan 04-May-2004, 09:58 PM

Hey Jason, a bit off topic... but I love your new quotes in your signature by Oscar Wilde and this one... QUOTE Some men are drawn to oceans, they cannot breathe unless the air is scented with a salty mist. Others are drawn to land that is flat, and the air is sullen and is leaden as August. My people were drawn to mountains- Earl Hamner Jr. --- very beautiful.

Posted by: Herrerano 05-May-2004, 07:38 AM

I appreciate the detail you include in the recipes. If you list short cuts, I hope you will include just a word of explanation. None of those things are available where I live, so the more info the better I can make substitutions. (you know, like crocodile for alligator ) There are no real crawfish lookin crawfish here, there is a little beast called river shrimp that is similar, but grows often much bigger then crawfish I remember up there. They are real tasty, but one needs to know where they were caught and how. Oh well, I appreciate your recipes, keep em comin'. Leo

Posted by: barddas 05-May-2004, 08:01 AM

Thanks, Roisin! That is one of my favorite quotes! It just explains the entire way I feel about the mountains, and reminds me of my Dad's side of the family. My aunt actually introduced me to Tony's stuff. She is big into spicy foods too, and got me a Tony's gift set for the holidays a few years back. Then when I was in New Orleans, i had talked cooking with a few 'locals', and they raved about it. I have made etoufee, gumbo etc, the traditional way many times. And I think the flavor in Tony's Roux mix is *very* comprible. However, I have also had the Tony's Cajun spice mix ( I normally make my own) and found it just a bit too salty for me.

Posted by: Roisin-Teagan 05-May-2004, 12:52 PM

Hey Leo, I won't be changing the way I post the Creole recipes. If there are short cuts, I'll add them in as "Notes:" O.K.? I'm glad you are able to enjoy them. There is a strong Latino influence in our Creole dishes up here in New Orleans, because as you may remember Spain use to own Louisiana and there is a large population of Central Americans living in the metro area as well. So the Latino spice is in there somewhere. My children are half Latino---my ex. is Hispanic American, so I was interested in Latino cooking there for a while. I'll try and find some more recipes to post. We have the most fabulous restaraunts in the city, with some locals running them like the Brennan Family. I guess they may own about a dozen different restaraunts---each with a different name and theme, but still with a very New Orleans tradition taste. Most chefs in the city recreate dishes or create dishes with an Orleans influence here, but I want to find recipes that are very old and traditional, but that are still in use. When I run out, I check out some Paul Prudome cook books and post some of his recreations. Peace, Roisin

Posted by: Roisin-Teagan 05-May-2004, 12:56 PM

Hello Jason, I see your in good hands with Tony's products. Do you ever cook Naw'lins Cajun/Creole dishes for your friends and family? I was asking because I wanted to know if you ever got some strange reactions or hesitations from them when you put a bowl of Gumbo, etc. before them? Peace, Roisin

Posted by: Herrerano 05-May-2004, 01:44 PM

That cultural stuff works both ways. Regular everyday food here is called comidas corriente, or comidas criollo. That means it's fixed in a typical sauce with tomato, achiote, onion, garlic, pepper, culantro and served with rice. Out here in the country it is common when doing a business deal with someone to hear the term ñape. This would be something like "Bueno, compra ahorra y puedo incluye una ñape." "¿Y la ñape? ¿Como que?" ("Good, buy now and I can include something extra." "Something extra? Like what?) Just remember that the French tried to build the canal first. Leo

Posted by: barddas 05-May-2004, 01:45 PM

QUOTE (Roisin-Teagan @ May 5 2004, 02:56 PM) Hello Jason, I see your in good hands with Tony's products. Do you ever cook Naw'lins Cajun/Creole dishes for your friends and family? I was asking because I wanted to know if you ever got some strange reactions or hesitations from them when you put a bowl of Gumbo, etc. before them? Peace, Roisin Hey Roisin. YEah we make a lot of Cajun/ Creole around the house. Most of our friends know how we are about food. LOL! So they know what to expect. Family on the other hand... with most of them, that's another story. Scaredy cats!!!!!

Posted by: Roisin-Teagan 05-May-2004, 10:32 PM

QUOTE (Herrerano @ May 5 2004, 01:44 PM) That cultural stuff works both ways.  Regular everyday food here is called comidas corriente, or comidas criollo.  That means it's fixed in a typical sauce with tomato, achiote, onion, garlic, pepper, culantro and served with rice. Out here in the country it is common when doing a business deal with someone to hear the term ñape.  This would be something like "Bueno, compra ahorra y puedo incluye una ñape." "¿Y la ñape?  ¿Como que?" ("Good, buy now and I can include something extra." "Something extra?  Like what?) Just remember that the French tried to build the canal first. Leo Cool Leo! The same goes for New Orleans...What a tourist might eat in the city in a fancy restaraunt would never be eaten in the country or the suburbs. Well, typically. For instance, Red Beans and rice would be eaten both in the restaraunt and in the country, but prepared slightly different. But a dish like Bannanas Foster would not typically be made at home or in the country. Oidios, buenos nochas. Roisin

Posted by: Roisin-Teagan 05-May-2004, 10:39 PM

Jason, I know what you mean. We had some relatives come over from Florida where my mom's mother's family are from and they thought we were crazy. Even our regular dill pickles tasted sour to them. One cousin looked like she was sucking on a lemon, while I was popping one sliced hamberger dill after another. Things that taste mild to me were firery hot to them. I guess my tasted buds done went Cajun and they're never converting back. Same for Mexican/Latin Cusine---I love it hot and spicey, while my mother on the other hand can't stand anything other than mild.

Posted by: barddas 06-May-2004, 05:10 AM

QUOTE (Roisin-Teagan @ May 6 2004, 12:39 AM) Same for Mexican/Latin Cusine---I love it hot and spicey, while my mother on the other hand can't stand anything other than mild. It's the same here too! With Mexican, and m'mum.!!!! LOL! Give me HOT AND SPICY anyday!!!! Ok... EVERYDAY!!!

Posted by: Roisin-Teagan 06-May-2004, 10:36 PM

QUOTE Give me HOT AND SPICY anyday!!!! Ok... EVERYDAY!!!

Posted by: Herrerano 07-May-2004, 11:25 AM

I had to go to a meeting in Panama City yesterday. I ended up after the meeting visiting with a friend of mine and his wife for several hours and we went out to eat. On the way to the resteraunt we stopped at a couple of large supermarkets so I could stock up on some spices before coming back out here to the interior and in one of the stores came across three dusty bottles of Zartrain's Creole Mustard. I bought two of them. Ain't that something? Leo

Posted by: Roisin-Teagan 07-May-2004, 03:15 PM

Cool Leo! In the New Orleans area there are about three latino markets that I know of. I bet I'd find something that you could buy every week in Panama. Roisin

Posted by: Herrerano 07-May-2004, 04:23 PM

Maggi ketchup is made out here about five miles from where I work. Leo

Posted by: Camchak 22-Jun-2004, 06:53 AM

Anybody ready for a Red beans and Rice contest? I can't be beat, of course everyone says that about there own....LOL!

Posted by: Shadows 22-Jun-2004, 07:43 AM

QUOTE (Camchak @ 22-Jun-2004, 07:53 AM) Anybody ready for a Red beans and Rice contest? I can't be beat, of course everyone says that about there own....LOL! My recipe for Red Beans and Rice is posted already on page 1 of this topic. Show us yours ....

Posted by: Camchak 23-Jun-2004, 11:35 AM

ALLIGATOR SAUCE PIQUANTE I created this version of the classic sauce-piquante recipe based upon an almost completely unreadable recipe scrawled down by my friend Dan Comeaux, who was a tad inebriated at the time; he cooked it at my place one New Year's, and ha already had a pint of Jack Daniel's when I asked him to write it down. Looking at it later was almost like looking at hieroglyphics. I dimly remembered what he did, experimented upon and refined it. Comeaux will undoubtedly complain that I got it wrong ("Chuck can cook all right ... but not as good as me!" he's fond of saying) ... but I think it's mighty tasty. After that, find a recipe created by Joe Cahn, formerly of the New Orleans School of Cooking. 2 - 3 lbs. alligator meat, OR (turtle meat or rabbit or froglegs or pork or squirrel or raccoon or any good game meat -- or shrimp or chicken will work nicely as well) 3 onions 3 bell peppers 5 ribs celery 3 - 5 cloves garlic (or one head Creole hot garlic) 2 fresh mild green chiles (Anaheim or New Mexico) 1 - 2 jalapeno or serrano or habanero chiles (optional) Oil for sauteing 3 tablespoons oil (for the roux) 3 tablespoons flour (for the roux) 1 can crushed tomatoes and 2 cans Ro-tel tomatoes (if unavailable, use regular stewed tomatoes and add more hot chiles) 1 small can tomato paste 1/2 cup red wine 1 to 1 1/2 cups stock or broth 2 tablespoons Worcestershire sauce 2 teaspoons cayenne pepper 2 teaspoons black pepper 1 teaspoon white pepper 2 tablespoons fresh rosemary leaves, OR 1-1/2 teaspoons dried rosemary leaves 1-1/2 teaspoon fresh thyme leaves, OR 1/2 teaspoon dried thyme leaves Salt to taste If you have alligator or turtle (or whatever) bones, boil them with a quartered carrot, quartered onion, celery with tops and some peppercorns to make a stock. Skim off fat if any and reserve 1 to 1-1/2 cups. Or, you can use a prepared or canned beef or chicken broth, but whatever you do, don't just use plain water. Dice or cube the meat, then saute in a little oil until browned. Chop and saute one of the onions and one of the bell peppers, and saute until tender. Pure these in a blender and set aside. Saute the remaining onion and bell pepper with the chiles, celery and garlic. Make a medium, peanut-butter colored roux with the oil and flour, adding a little more oil or flour until you have the right consistency. Add the roux to the sauted vegetables to stop the cooking process, and stir well. Make sure the roux does not stick to the bottom of the pot. Add the tomatoes, tomato paste, wine and Worcestershire to the sauteed vegetables. Add the onion/bell pepper pure and stir. Season with the Creole seasoning and salt to taste. Cook on medium heat for 10 minutes, making sure it doesn't stick. Add the meat, rosemary and thyme and cook for 30 minutes on low heat, stirring frequently to avoid sticking. If you're using shrimp or seafood, cook for 20 minutes, then add shrimp for the last 10 minutes and cook. Serve over rice with French bread and a nice zesty red wine like Zinfandel or Merlot. Yum! ALLIGATOR SAUCE PIQUANTE #2 1/2 pound lard 2 pounds alligator meat, defatted and cubed Creole seasoning 1 cup flour 2 cups onions, coarsely chopped 2 cups celery, sliced 2 cups bell peppers, coarsely chopped 1 tablespoon garlic, chopped 1 29 ounce can tomato sauce 1 29 ounce can crushed tomatoes 2 - 3 teaspoon dark brown sugar to taste 2 cups chicken stock 2 - 3 bay leaves 1 teaspoon thyme 1 teaspoon oregano 2 teaspoon sweet basil 1 - 2 teaspoon salt 1 - 2 teaspoon cayenne pepper Alligator meat needs to be very free of fat because the fat tends to give the meat that very strong, gamey taste, and becomes rancid rapidly. I have found that washing the meat well in cold water helps eliminate some of the very strong taste. Season the meat well with Creole seasoning, or another blend of your choosing, and brown in lard. Remove the meat and make a roux using the fat and an equal amount (about a cup) of flour, cooking it to a medium brown color. Add onions, celery, and bell pepper. When pot is cooled somewhat, add garlic and saute vegetables over medium heat until tender. Add tomato sauce, crushed tomatoes, chicken stock, and enough brown sugar to cut the acid taste of the tomatoes. Season to your own taste and simmer until thickened and meat is tender. Serve over rice. Yield: 8-10 servings.

Posted by: Camchak 23-Jun-2004, 11:37 AM

I can't show you my Red Beans and Rice, its a secret! Crawfish Étouffée This one's not as thick as some, since Mom doesn't like roux in étouffée. It's mighty tasty! 2 pounds crawfish tails 1/4 pound butter 1 cup minced onion 1/2 cup minced bell pepper 1/2 cup minced celery 2 tablespoons crawfish fat 2 cups cold water 1 tablespoon corn starch 1/4 cup chopped green onion 1/4 cup chopped parsley Creole seasoning blend, to taste Salt, to taste Pinch dried thyme Pinch dried oregano 1 bay leaf Season the crawfish tails with salt, plus a little black and cayenne pepper. Heat the butter in a saute pan and saute the onion, bell pepper and celery until the translucent, about 5 minutes. Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water. Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails. Bring to a boil, then reduce heat to low and simmer for 30 minutes. Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture. Add the green onions and parsley, and cook an additional 5 minutes. Serve over hot long grain rice. YIELD: Dinner for 8, with leftovers.

Posted by: Camchak 23-Jun-2004, 11:39 AM

SEAFOOD GUMBO Seafood gumbo. It ain't a recipe, it's dozens, if not hundreds, of recipes. There are so many different ways to make this dish, and it is made in so many different ways by so many Louisiana cooks and chefs, that it's almost futile to list one recipe here. I'm going to list a few, but please by no means think these are definitive. They're good gumbos, and good places to start off. As you learn more about Creole cuisine, feel free to experiment with different combinations of seafood, roux or no roux, filé or no filé, okra or no okra, tomatoes or no tomatoes (I don't like tomatoes in my gumbo, me ... but lots of Louisianians do). Just remember ... you CANNOT have a good seafood gumbo without a good seafood stock. Don't use water, and don't use bottled clam juice. Remember to use a non-reactive (non-cast iron) pot for any gumbo (or any dish, for that matter) that includes okra or tomatoes, as they will discolor. These recipes can be cut in half if you don't want to feed an army. Do NOT under any circumstances use imitation crabmeat, or surimi, in any crab gumbo dishes. If you tried that in Louisiana, you'd be shot on sight. If you try it elsewhere ... I'll know. And I'll come into your dreams and haunt you and you'll be slowly devoured by dull-toothed alligators. This gumbo uses a very small amount of roux, so that it remains light. You may omit the okra if you like, and thicken the gumbo with filé powder instead -- it'll still be good, but will have a quite different flavor. 1/2 cup oil 1/2 cup flour 2 medium onions, diced 2 green bell peppers, diced 3 ribs celery, finely diced 4-6 cloves garlic, minced 4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo) 1 cup tomato purée (see above) 2 pounds okra, chopped 4 quarts shrimp stock, crab stock or fish stock 1 tablespoon Creole seasoning blend 1 teaspoon dried thyme leaves 2 bay leaves Salt and freshly ground black pepper to taste 2 pounds medium shrimp, peeled and deveined 2 dozen oysters, freshly shucked, liquor reserved 4 blue crabs, cleaned (optional) 1 pound fresh lump crabmeat, picked over for shells and cartilage 1 tablespoon filé powder (if okra isn't used) 8 cups cooked long-grain white rice In a large, heavy pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and tomato purée, if you wish, and cook over medium heat for 10 minutes. (I know I sound like a broken record, but I'm not one of those people who likes tomatoes in my gumbo, but lots of people do. Your mileage may vary.) Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes. (If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through). Taste and correct seasonings. If you don't like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 minutes. Then uncover and stir to mix. Be careful if there are leftovers -- filé doesn't reheat all that well, and you must be careful to reheat gently. If the gumbo comes back to a boil after the filé has been added, it will get stringy. Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of french bread and good beer or white wine. YIELD: About 10-12 entrée servings or 20-24 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).

Posted by: Camchak 23-Jun-2004, 11:41 AM

Pork: Apple Stuffed BBQ Pork Roast Apple Stuffed BBQ Pork Roast A grand prize winner by David Baumann of Gresham, Or. 1 (5 lb.) pork tenderloin or loin roast 2 tart apples, sliced Tony Chachere's® Creole Seasoning 1/2 cup Creole or spicy brown prepared mustard 1 cup coarsely chopped walnuts 1 cup tequila 2 cups hickory, mesquite or apple chips 2 cups Half and Half cream 1 cup cream sherry 2 Tbsp Tony Chachere's® Instant Roux and Gravy Mix Wash the roast and pat dry. Cut pockets all around the roast and insert apples slices throughout the length of the roast. Score roast and rub generously with Tony Chachere's® Creole Seasoning. In a bowl, combine mustard, walnuts and 1/8 cup tequila. Work into paste and coat roast. Cover and chill over night. In a sealable container, place smoking chips and cover with remaining tequila. Allow to soak overnight. Remove covered roast and let warm to room temperature (2 - 3 hours). Place roast on roast rack in center of barbecue pit. Place tray under roast to catch drippings. Place wood chips on flavor bar on briquets. Cook about 2 hours or until core temperature is 160 degrees. Remove and cover immediately with foil to keep in heat and moisture. In a saucepan, pour drippings from roast. Add cream, sherry, 1 Tbsp. mustard and Tony Chachere's® Roux and Gravy Mix. Bring to a boil, stirring constantly to avoid burning and sticking. Reduce heat and simmer 5 minutes. To serve, cut slices of roast, at an angle, about 3/4 inch thick, to expose apples. Ladle sauce over roast. Yields 10-12 servings.

Posted by: Camchak 23-Jun-2004, 11:44 AM

CRAWFISH-STUFFED FILET MIGNON with Crawfish Sauce Bordelaise This is an astonishingly rich and wonderful dish, and not as difficult to make as you might think. Indulge thyself. Catholics are advised to head to confession after this one, as it's probably a sin. Heck, sinners have more fun, anyway. From Chef Emeril Lagasse, of Emeril's Restaurant, New Orleans, Louisiana. 2 tablespoons olive oil, in all 1 teaspoon finely minced onions 1 teaspoon finely minced green onions 1 teaspoon finely minced celery 1 teaspoon finely minced green bell peppers 1 teaspoon finely minced garlic 1/4 pound crawfish tails 2 tablespoons shrimp stock 2 tablespoons bread crumbs 1 tablespoon creole seasoning 1 1/2 cups Crawfish Bordelaise Sauce (below) 4 filet mignons (6 to 7 ounces each), well marbled, trimmed Heat 1 tablespoon of the oil in a medium skillet over high heat. Add the onions and green onions, celery, bell peppers, and garlic and saute' for 1 minute. Add the crawfish tails, stock, bread crumbs, and 1 teaspoon creole seasoning and cook for 2 minutes. Remove from the heat and set aside to cool for at least 15 minutes. Makes 1 cup. Prepare the Crawfish Bordelaise Sauce, and cover to keep warm. Sprinkle the remaining 2 teaspoons of creole seasoning over the meat, using 1/2 teaspoon on each steak and inside its pocket. Use your hands to coat the meat thoroughly, inside and out. Using a small knife, cut a slit about 2 inches long into the side of each steak and cut about 2 inches in to make a pocket. Stand the filets on their uncut edges and open the pockets. Using a spoon, fill each pocket with 1/4 cup of the cooled stuffing. Heat the remaining 1 tablespoon of oil in a skillet over high heat. When the oil is hot, add the filets and saute' until rare, for about 3 minutes on each side, or medium rare, about 4 minutes on each side. To serve, place 1 filet on each of 4 dinner plates and cover with a generous 1/3 cup of the sauce. Makes 4 main-course servings. Crawfish Bordelaise Sauce 1 tablespoon minced shallots 1 tablespoon minced garlic 1 teaspoon creole seasoning 1/2 cup dry red wine 1/4 pound crawfish tails 1/2 teaspoon salt 4 turns freshly ground black pepper 1 1/2 cups Veal or Beef Glaze (thickened veal or beef stock) 2 tablespoons unsalted butter, at room temperature. 1 tablespoon chopped green onions Combine the shallots, garlic, and creole seasoning in a small nonreactive saucepan and place over high heat and cook for 30 seconds. Watch carefully so it doesn't burn. Add the wine and bring to a boil. Add the crawfish, salt, and pepper and bring back to a boil. Stir in the glaze and bring back to a boil. Reduce the heat and simmer, skimming off the fat and impurities several times for 10 minutes. Turn up the heat to high, skim the remaining impurities from the top of the sauce, and cook for 1 to 2 minutes. Whisk in the butter and continue to whisk until throughly incorporated, for about 30 seconds. Add the green onions and remove from the heat.

Posted by: Shadows 23-Jun-2004, 06:00 PM

QUOTE (Camchak @ 23-Jun-2004, 12:37 PM) I can't show you my Red Beans and Rice, its a secret! Ok I see how you are now....! Mine is secret also, but I posted it with 1 or 2 omissions! You call for a chalange or cook off and then chicken out! If you are not going to share then don't ask others to share with you.

Posted by: Camchak 23-Jun-2004, 07:46 PM

Just a wee bit confrontational today are we? When you get ready to get the pots out and cook then we will match our beans. Mine is a much simpler receipe than yours for sure. Beans prepped about the same Onion the same Seasoned with Tony Chachere's Smoked Sausage fried brown quickly Beans cooked to a thick grave today then let it cool, put in the fridg over night reheat to eat the second day Bring your beans to the 2008 reunion and we will see who's pot is empty at the end of the day mate!

Posted by: Shadows 23-Jun-2004, 10:02 PM

QUOTE (Camchak @ 23-Jun-2004, 08:46 PM) Just a wee bit confrontational today are we? When you get ready to get the pots out and cook then we will match our beans. Mine is a much simpler receipe than yours for sure. Beans prepped about the same Onion the same Seasoned with Tony Chachere's Smoked Sausage fried brown quickly Beans cooked to a thick grave today then let it cool, put in the fridg over night reheat to eat the second day Bring your beans to the 2008 reunion and we will see who's pot is empty at the end of the day mate! Not confrontational, just want to see if you have what it takes! Will not be at the event as of now....but if your recipe can stand up let it do so...LOL! Mine is from a very famous Naw Orlens cheif.... he has won more then his share of awards for this recipe! Post yours and see how the members vote LOL!

Posted by: Shadows 26-Jun-2004, 09:14 PM

Recipe Name: CAJUN CAFE BOURBON CHICKEN Category: CAJUN Serves: 4 1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks) 2 Tbsp. Teriyaki Sauce 1/2 tsp. Worcestershire Sauce 1/2 tsp. Garlic Salt 1/2 tsp. Ginger Powder 3 Tbsp. Brown Sugar 1 Tbsp. Granulated Sugar 1 C. White Grape Juice 1/2 C. Bourbon 1/4 C. water Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours or best overnight. Save remainder sauce and refrigerate. Braise chicken with marinate on medium low heat until cooked. Remove from frying pan. In a 2 quart sauce pan heat remainder of bourbon sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with 1/4 cup water. Bring to a simmer and stir until sugar is devolved. Add chicken to sauce and stir until chicken is coated and its ready to serve

Posted by: Camchak 04-Jul-2004, 02:10 PM

3 versions! Crawfish Fettuccini 2 pounds crawfish cleaned 2 sticks margarine 2 onions chopped 2 sticks celery chopped 1 bell pepper chopped 1 garlic clove chopped 3 tablespoon flour 1 can mushroom soup 1pound egg noodles ½ cup green onion tops chopped ½ cup parsley chopped Parmesan cheese Saute in margarine onion, celery, bell pepper and garlic. Add crawfish, green onions, parsley mushroom soup, flour and cheese. Simmer 30 minutes stirring occasionally. Boil noodles and drain. Add crawfish mixture to noodles pour in casserole dish. Top with grated cheese. Bake at 350 for 20 minutes. Crawfish Fettuccini 2 onions chopped 2 ribs celery chopped 1 bell peppers chopped 6 tablespoons butter 2 tablespoons flour ¼ cup parsley chopped 2 pounds crawfish tails cleaned ½ pound Velveeta cheese cube ½ pint Half and Half 2 cloves garlic chopped fine Creole seasoning ½ pound Fettuccine pasta Cooking spray ½ cup Parmesan cheese In a large pot melt butter and sauté onions, celery, and bell pepper over a medium heat. Add flour, parsley and crawfish and cook for 15 minutes. Add cheese, garlic, Half and half. Reduce heat and simmer for 10 minutes. Stir often not to stick. Season with seasoning during the last 10 minutes of cooking crawfish begin boiling the pasta so it will be tender at the same time the crawfish are cooked. Do not add salt follow the direction on the bag of the pasta. When the pasta is tender, rinse in cold water and drain. In a casserole dish coat with cooking spray pour some of the pasta across the bottom of the dish evenly, and then cover with crawfish mixture. Continue alternating pasta and crawfish mixture until all used up. Sprinkle top with Parmesan cheese. Bake at 350 for 15 minutes. Crawfish Fettuccini 1½ cup butter 1 large onion chopped 1 large bell pepper chopped ¼ cup flour Parsley chopped 3 pounds crawfish tails cleaned 1 pint half and half cream 1 pound Velveeta Jalapeno cheese cut into pieces 1 garlic clove chopped Creole seasoning 1 pound fettuccini noodles cooked Parmesan cheese for sprinkling In a sauce pan melt butter add onion and bell pepper to butter. Cook 15 minutes stirring frequently as to prevent sticking. Add parsley and crawfish tails. Cook covered for 15 minutes stirring frequently. Add cream, Jalapeno cheese, garlic and creole seasoning. Cover and cook on low heat for 30 minutes stirring occasionally. Cook fettuccini according to package direction. Mix crawfish mixture and fettuccini noodles. Pour mixture into casserole dish. Sprinkle top with parmesan cheese. Bake at 350 for 15 to 20 minutes.

Posted by: Shadows 28-Aug-2004, 12:20 PM

Recipe Name: BAKED BLACK POT JAMBALAYA Category: RICE Serves: 1 2 Cup Uncooked long grain rice 1/2 Cup Margarine -- melted 1/2 Cup Vegetable cooking oil 2 Cup Onions -- chopped 1 Each Bell pepper -- chopped 4 Each Cloves garlic -- minced 6 Cup Meat: either chicken or Shrimp or Oysters or crawfish or salt Meat Or sausage 1/2 Cup Whole tomato -- squeezed 3 Cup Chicken broth 1 tb Worcestershire sauce 4 tb Louisiana hot sauce 1 tb Kitchen Bouquet 3 ts Salt 1 ts Cayenne pepper 1/4 Each Stick sweet cream butter -- Each Melted 1/2 Cup Green onions -- sliced 4 tb Parsley -- minced In a 5 quart cast iron Dutch oven, mix rice and melted margarine together thorougly, making sure all rice is coated. In a 12 inch heavy aluminum skillet, heat the cooking oil over high heat and Saute the onions, bell pepper and garlic until they start to brown. Drop in meats and fry them along with the seasonings. Mix the meats and Sauteed vegetables into the raw rice, and toss in the remaining ingredients, except the green onions and parsley. Pour in the butter and mix everything together until well blended. Cover the Dutch oven tightly and bake at 375 for 45 minutes. Toss in green onions and parsley, stir the jambalaya to mix all the ingredients, cover the pot and continue to bake for another 15 minutes or until the rice is tender and flaky. Festival: Louisiana Oyster Festival; July 14-16, 1995. Recipe By : Cajun Country Recipes

Posted by: Shadows 15-Jan-2005, 09:55 AM

Creole Turkey Soup Ingredients: 1 large onion, diced 1-1/2 green bell pepper, diced (I might add a jalapeño or 2 here) 3/4 cup celery, diced 24 ounces stewed tomatoes 4-1/2 teaspoons chili powder (add ground pepper to taste) 3/4 teaspoon salt, or to taste 4 cups Turkey, cooked & cut up 6 cups rice, cooked Directions: - Combine all of the ingredients except for the rice in a crock pot. Cover and cook on LOW all day. Serve over cooked rice. Cook rice in the following method: 2 cup long grain rice in a 4 quart pan and wash with water until the water runs clear;drain. Add 3 cup cold water, 2 chicken boullion cube, 6 dashes of tabbasco sauce and boil uncovered over medium-high heat until water and bubbles disappear from surface ( about 8 minutes ). Cover pan, turn heat to low and steam until rice is soft ( about 20 minutes ). Turn off heat and let rice sit for 5 minutes or up to 30 minutes. Fluff with fork before serving.

Posted by: CelticRose 21-Jan-2005, 02:01 PM

Ooh, this one sounds really good and easy to make! I like easy to make recipes. I think I will do this one next week!

Posted by: CelticRose 11-Feb-2005, 05:44 PM

Shadows! I made the Creole turkey soup last week and it was soooooooooo wonderful! Thank you again for posting all these wonderful recipes on this forum!

Posted by: Shadows 11-Feb-2005, 09:50 PM

You are most welcome! I just wish more members would post their culinary treasures here too!

Posted by: CelticRose 12-Feb-2005, 04:04 PM

Wish so too! I need to take a look at my cookbooks and see what I can add in here. I am not really a very good cook, but this forum has really been great to add to my variety of dishes that I have long needed!

Posted by: Shadows 14-May-2006, 05:54 AM

Recipe Name: SHRIMP & ANDOUILLE SAUSAGE W/ MUSTARD Category: CAJUN Serves: 6 1 (12 ounce) package angel hair pasta 1 pound andouille sausage sliced 3/4 pound medium shrimp peeled and deveined 4 tables chopped green onions 1/2 cup sliced fresh mushrooms 1 1/2 tables finely chopped fresh garlic 1/2 cup white wine 2 cups heavy cream 1 1/2 tables coarse grained prepared horseradish/mustard 1 teaspo Worcestershire sauce salt and pepper to taste If you love Creole and Cajun dishes, you'll love this one. Prep Time: approx. 15 Minutes. Cook Time: approx. 15 Minutes. Ready in: approx. 30 Minutes 1 Bring a large pot of lightly salted water to a boil. Add angel hair pasta, and cook for 5 to 6 minutes or until al dente. Drain, and set aside. 2 Place sausage in a large, heavy skillet over medium heat. Cook and stir until evenly browned; drain. Mix in shrimp, green onions, mushrooms, and garlic. Cook about 1 minute, until shrimp are opaque. Remove mixture from skillet, and set aside. 3 Pour wine into the skillet, and scrape up browned bits. Cook until reduced by about 1/2. Mix in heavy cream, and continue cooking until reduced by about 1/3. Stir in mustard and Worcestershire sauce. Season with salt and pepper. 4 Return sausage mixture to the skillet, and blend into the wine mixture. Cook and stir until heated through. Serve over angel hair pasta.

Posted by: CelticRose 17-May-2006, 01:45 AM

ooh, sounds terrific, Shadow! I printed the recipe out to make next week! Thanks so much!

Posted by: CelticRose 27-May-2006, 06:57 PM

Shadows! I made the above recipe, Shrimp and Anduille sausage with angel hair pasta and wow! Was that ever good! Hubby really loved it, especially! Thanks so much for all the recipes you give us!

Posted by: Shadows 02-Sep-2006, 09:29 AM

Recipe Name: COONASS FILET MIGNON Category: BEEF Serves: 4 SOURCE BOUDREAUX & THIBODEAUX 1 1/2 pounds ground chuck 1 egg 1/2 cup bread crumbs 1/2 cup finely chopped onion 1/2 tsp mustard 1 packag thick cut bacon oil for frying salt & black pepper garlic powder red pepper toothpicks According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good filet mignon. Mix egg and mustard. Add ground chuck, breadcrumbs and onion. Add seasonings (Generally, a layer of salt, black pepper and garlic powder is added to each side then a pinch or two of red pepper). Weigh out 5 oz of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and fasten with toothpick. Fry up in pan -- a few minutes on each side.

Posted by: Shadows 02-Sep-2006, 09:30 AM

Recipe Name: BEER BISCUITS Category: BREADS Serves: 6 SOURCE JUDY T MIRE, KAPLAN, LA 1 can 12 oz beer 3 cups biscuit mix 2 tbsp sugar Makes: 6 servings Prep Time: 5 minutes Cook Time: 10 minutes Ready In: 15 minutes A real quick biscuit recipe with a big taste. Butter or grease the biscuit pan. Mix all ingredients. Shape into six biscuits. Bake at 375 degrees till brown. Serve with Steen's syrup. For a variety add black pepper and fresh parmesan cheese to the dough.

Posted by: Shadows 02-Sep-2006, 09:33 AM

Classic Boudoin (Boudin) Appetizers Boudoin Lovers Cook Time: 2 hours, 0 minutes Ready In: 2 hours, 0 minutes This is one the best classic boudoin out there. Ingredients 10 pounds pork roast 3 medium onions whole and 5 shallots 2 bell pepper whole 1 onion 3 bunches green onion chopped fine 1 bunch fresh parsley 1 tsp white pepper 2 tbsp salt 1 1/2 tbsp black pepper 5 tbsp cayenne 9 3/4 cup cooked rice 1 package of casing Directions In a large stock pot with enough water to cover the entire contents of pot, boil together the pork, 5 shallots, 3 onions, and 2 bell peppers until meat separates from the bone. Remove roast from water and then remove fat from meat. Reserve stock. With a meat grinder, grind together the meat with the boiled onion, shallots and peppers. Also grind in a raw whole onion. Return the meat mixture to the pot and add the green onion and parsley, both chopped fine. Add the white pepper, salt, black pepper and cayenne. Stir thoroughly. Add rice to the mixture and keep the consistency "wet" but not to wet. Stuff the boudoin mixture into the casing, make boudoin balls or eat as a rice dressing. Boudoin goes so well with cracklins. Because there is a substantial amount of boudoin, most of it will be frozen. To serve, thaw boudoin. Heat water to boiling; place boudoin in water and boil for 10 minutes. Remove and serve. Or if making boudoin balls (see our recipe on site) roll in a small amount of bread crumbs before freezing. To serve, thaw and cook in the oven at 350 for 20 minutes turning balls once or deep fat fry until golden brown.

Posted by: Shadows 02-Sep-2006, 09:35 AM

Beef Pistolettes - Filled French Rolls Appetizer SOURCE Kathy Malone Makes: 24 servings Prep Time: 40 minutes Cook Time: 1 hour, 0 minutes Ready In: 1 hour, 40 minutes The Cajun loves to stuff anything from tripe, shodin, tongue, and bread. The most popular bread stuffed is pistolettes; this is very nice version stuffed with beef meat. And yes, you do cook the bread in wax paper. Really works great! From oven to serving or to freezer. This is a great party or holiday food. Ingredients 1 pound Tillamook Cheese any flavor or combination - jalapeno version is great 1 pound ground beef browned with seasonings of choice 1 medium onion diced 1 small can of green chilies diced 1/2 cup cooking oil canola preferred 1 small can tomato sauce 2 tbsp vinegar 2 dozen pistolette rolls or small sourdough French rolls Directions Scrape out the insides of pistolettes or French rolls until hollow. Save the dough part for making bread crumbs. Brown the ground beef and add your favorite seasonings or use 3/4 tsp salt, 1/2 tsp cayenne, and 1/2 tsp black pepper. Combine all of the other ingredients with the brown meat. Tillamook brand name is a mild cheddar cheese; if your supermarket does not have it substitute with a similar mild cheddar cheese or jalapeño flavored cheese. Fill the rolls with the mixture. Wrap individually in wax paper. Bake 1 hour at 300 degrees uncovered. Serve in wax paper covers.

Posted by: Shadows 13-Oct-2006, 05:29 PM

Hen and Andouille Gumbo Main Dishes Submitted by Jane Hebert Robicheaux Franklin, LA From Real Cajun Recipes.com Prep Time: 30 minutes Cook Time: 2 hours, 10 minutes Ready In: 2 hours, 40 minutes Did you know it is impossible to lick your elbow? Try all you want and you can't. But this fresh hen gumbo will have you wanting to lick the bowl - that I know you can do! Ingredients 1 hen cut up 1 tbsp Creole/Cajun seasoning 2 tbsp olive oil 2 cups chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 2 tbsp mnced garlic 3/4 cup dark roux 1 can 32 oz chicken broth 8 cups water 1 pound sliced andouille 1/4 tsp salt 1/4 cup minced parsley 1/4 cup chopped green onion 4 cups cooked rice Directions Season hen with Creole/Cajun seasoning. Heat olive oil over medium to medium high heat in a large pot. Add hen and cook; flipping until hen is completely brown. Remove from pot and set aside. Drain grease from pot. Add one-half of onion, celery, bell pepper, and garlic. Cook for 5 minutes and add the roux and continue to cook for 5 minutes. Add the chicken broth, water and browned hen; bring to boil. Lower heat to simmer. Cover pot and cook for one hour. Stir in the remaining onion, celery, bell pepper and garlic to pot. Add andouille, black pepper and salt. Bring back to a boil, lower heat to simmer and continue to cook uncovered for 45 minutes. Stir in green onions and parsley. Serve each bowl of gumbo with 1/2 to 1 cup cooked rice.

Posted by: Shadows 17-Feb-2008, 03:22 PM

Found this on the web: The Best Creole/Cajun Seasoning Mix This makes a lot, just store in a tightly-sealed glass jar in the refrigerator to use in ground beef recipes, soups, or stews, homemade pasta sauce recipes, or use it to season roasts, chickens, pork, beef, use it in and on everything. by KITTENCAL 5 min | 5 min prep | SERVES 18 -20 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano 2 tablespoons dried basil 1 tablespoon dried thyme 1 tablespoon black pepper 1 tablespoon white pepper or 2 tablespoons black pepper 3 teaspoons cayenne pepper 5 tablespoons paprika 4-5 tablespoons seasoning salt (I use Hy’s seasoned salt for this but Lawry’s is good also!) 1. Mix all ingredients in a glass jar. 2. Store in the refrigerator to keep the spices fresh. 3. Shake the jar before using.

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