Serving Size : 6
Categories : Cajun Sauces
On The Grill
Amount Measure Ingredient -- Preparation Method
3 cups Dry white wine
1/2 teaspoon Cayenne pepper
1 teaspoon Onion powder
1/2 cup Soy sauce
1/2 teaspoon Garlic powder
Mix all ingredients together. Marinate the meat (beef, pork, chicken, or
game) for 3 to 6 hours, then use the marinade as a basting sauce as the
meat cooks on the grill.
Serving Size : 6
Categories : Cajun Appetizers
1 cup Dry white wine
2 pounds Andouille or smoked sausage
2 tablespoons Honey
1 tablespoon Creole mustard
Slice andouille 1/4-to 1/2-inch thick. Mix all liquid ingredients and
pour over andouille in a covered skillet. Cook over low heat untill
andouille is tender. Andouille is gumbo sausage for all you peoples who
live away from the center of the universe. You can use other sausage and
it would taste okay.
Serving Size : 25
Categories : Cajun Appetizers
4 cups Onions -- finely chopped
1 cup Celery -- finely chopped
1 cup Bell pepper -- finely chopped
1 cup Parsley -- finely chopped
1 cup Peanut oil
1 tablespoon Garlic -- finely chopped
3 cups Steak sauce
1/2 cup Louisiana hot sauce OR
3 cups Ketchup
2 tablespoons Cayenne pepper
3 teaspoons Salt -- to taste
1 cup Southern Comfort Liquor
1 pound Andouille sausage
Saute onions, celery, bell pepper, and parsley in peanut oil until the
onions are clear or tender. Add garlic and cook a little longer. Add
steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern
Comfort. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Makes about 3/4 gallon. This will keep in the refrigerator for weeks.
Slice 1 lb. andouille or smoked sausage 1/4 inch thick and combine with 1
cup sauce. Heat well on stove or in a chafing dish.
Serve with small pieces of French bread or use teethpicks to spear
andouille. You will need plenty of napkins, also, too. "Other smoked
sausages may be used, but we like andouille.
Serving Size : 8
Categories : Main Dish Vegetables
8 large Baking potatoes
2 tablespoons Oleo
2 cans Tuna; (7 oz.) -- drained
1 tablespoon Onion -- grated
1 tablespoon Parsley -- Chopped
1 can Cheddar cheese soup
1/4 teaspoon Paprika
2 drops Tabasco sauce
1/4 teaspoon Salt
4 slices American cheese -- halved
Wash potatoes and rub skins all over with oleo.
Prick with fork. Bake on oven rack in preheated 400 F.
oven for 1 1/2 hrs. or until tender. Combine tuna onion, parsley, soup,
paprika, Tabasco sauce and salt.
Toss with fork to break up tuna and blend well. Remove 1" slice from top
of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes
to tuna mixture, tossing to mix well. Spoon lightly into potato shells,
mounding high. Top each with 1/2 slice of cheese.
Return to oven until cheese melts. Serves 8.
Serving Size : 10
1 pound Fresh okra -- diag. sliced
Bread crumbs
2 packages Frozen sliced okra(10oz)
1 Small onion -- chopped
Boiling salted water
4 Ripe tomatoes -- sliced
1 Rib celery -- diagonally sliced
2 Serrano chiles -- thinly sliced
2 Bell peppers -- in strips
1 teaspoon Chopped fresh basil
2 packages Frozen lima beans(10oz)
1/2 teaspoon Dried basil -- crumbled
8 Ears fresh corn kernels
Salt to taste
2 packages Frozen corn -- thawed(10oz)
Black pepper to taste
Butter or margarine
1/2 cup Shredded Monterey Jack
1. Cook fresh okra briefly in boiling salted water; drain.
2. Blanch celery in boiling salted water.
3. Add bell peppers and lima beans and cook until just tender; during
last 30 seconds, add corn (do not overcook), then drain vegetables.
4. Butter a large baking dish and sprinkle with bread crumbs; add a layer
of corn-bean mixture and okra.
5. Combine onion, tomatoes and basil; spoon layer of onion-tomato mixture
over bottom layer in dish.
6. Sprinkle with chiles and season with salt and pepper.
7. Dot with butter and sprinkle with bread crumbs.
8. Repeat layering until casserole is filled.
9. Top with a layer of okra that has been dipped in crumbs and lightly
sauteed in butter; sprinkle evenly with shredded cheese if desired.
10. Bake uncovered in preheated 300' over for 1 hour.
NOTE: This can be baked in the morning and reheated slowly before
serving.
It tastes even better the second day.
Serving Size : 1
3 cups Onions -- chopped
1/4 cup Honey
1 tablespoon Garlic -- chopped
2 tablespoons Lemon juice
1 cup Sweet pepper -- chopped
1 tablespoon Salt
1/2 cup Parsley -- dried
3 tablespoons Lea & Perrins
1 cup Dry white wine
1/2 teaspoon Mint -- dried
3 tablespoons Vinegar
1 tablespoon Liquid smoke
2 cups Ketchup
1/2 tablespoon Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a
boil. Cook, covered, on low heat for several hours.
Serving Size : 1
3 cups Onions -- chopped
1/4 cup Honey
1 tablespoon Garlic -- chopped
2 tablespoons Lemon juice
1 cup Sweet pepper -- chopped
1 tablespoon Salt
1/2 cup Parsley -- dried
3 tablespoons Lea & perrins
1 cup Dry white wine
1/2 teaspoon Mint -- dried
3 tablespoons Vinegar
1 tablespoon Liquid smoke
2 cups Ketchup
1/2 tablespoon Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold them. Bring to a
boil. Cook, covered, on low heat for several hours. From Justin Wilson's
"Outside Cooking with Inside Help"
Barbecue Sauce 2
Serving Size : 5
-------seasoning mix--------
1 1/2 teaspoons Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Ground cayenne pepper
------main ingredients------
1/2 pound Bacon -- minced
1 1/2 cups Chopped onions
2 cups Pork -- beef or chicken stoc
1 1/2 cups Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans -- chopped
5 tablespoons Orange juice (1/2 orange)
Rind & pulp from 1/2 orange
2 tablespoons Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon
2 tablespoons Minced garlic
1 teaspoon Tabasco sauce
4 tablespoons Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low;
continue cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15
minutes more to let the flavors marry. Add the butter and stir until
melted.
Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds. This sauce may be used to barbecue
chicken, pork or ribs. Makes about 5 Cups.
Serving Size : 1
2 cups Onion -- chopped
1/2 cup Wine vinegar
1/2 cup Bell pepper -- chopped
4 teaspoons Salt
1/2 cup Olive oil
1/4 cup Louisiana hot sauce
2 tablespoons Garlic -- chopped
1 1/2 cups Dry red wine
2 cups Ketchup
1/2 teaspoon Celery seed
2 tablespoons Parsley -- dried
1 cup Steak sauce
2 tablespoons Lemon juice
Saute onions and bell pepper in olive oil. Add garlic, wine and the rest
of the ingredients. Bring to a boil. Cover, then cook over a low fire for
at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This
is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With
Inside Help"
- - - - - - - - - - - - - - - - - -
Barbecued Pork Chops
Serving Size : 8
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Water
1/4 cup Vinegar
2 tablespoons Dry mustard
3 tablespoons Brown sugar
4 tablespoons Chili sauce
8 each Pork chops
Combine ingredients and mix well. Pour over seasoned chops in glass
baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering
last 30 minutes.
Water may be added to make gravy. Delicious with ribs also. From "Talk
About Good" contributed by Susan Chandler Castille
- - - - - - - - - - - - - - - - - -
Barbecued Ribs
Serving Size : 4
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Pork ribs -- cut in pieces
1 each Lemon
1 each Large onion
1 cup Catsup
1/3 cup Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Salt
Dashes Tabasco sauce
2 cups Water
Place ribs in shallow roasting pan, meaty side up. On each piece, place a
slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven,
450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil
and pour over ribs. Continue baking in a moderate oven, 350 F degrees,
about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk
About Good" Contributed by Mrs. K Richard Escudier, Jr.
- - - - - - - - - - - - - - - - - -
Barbeque Sauce 2
Serving Size : 5
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
1 1/2 teaspoons Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Ground cayenne pepper
-----MAIN INGREDIENTS-----
1/2 pound Bacon -- minced
1 1/2 cups Chopped onions
2 cups Pork -- beef or chicken stoc
1 1/2 cups Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans -- chopped
5 tablespoons Orange juice (1/2 orange)
Rind & pulp from 1/2 orange
2 tablespoons Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon
2 tablespoons Minced garlic
1 teaspoon Tabasco sauce
4 tablespoons Unsalted butter
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue
cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15
minutes more to let the flavors marry. Add the butter and stir until
melted. Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
Cups. From Paul Prudhomme's "Louisiana Kitchen"
- - - - - - - - - - - - - - - - - -
Basic Cooked Rice
Prudhomme
Serving Size : 6
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Uncooked rice (see note)
2 1/2 cups Basic stock (Prudhomme)
1 1/2 tablespoons Onions -- chopped very fine
1 1/2 tablespoons Celery -- chopped very fine
1 1/2 tablespoons Bell peppers -- chopped vy fine
1 1/2 tablespoons Unsalted butter (preferred)
1/2 teaspoon Salt
1/8 teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper
In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan
snuggly with aluminum foil. Bake at 350F until rice is tender, about 1
hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter. From Paul Prudhomme's Louisiana Kitchen
- - - - - - - - - - - - - - - - - -
Basic Cooked Rice - Prudhomme
Serving Size : 6
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Uncooked rice (see note)
2 1/2 cups Basic stock (Prudhomme)
1 1/2 tablespoons Onions -- chopped very fine
1 1/2 tablespoons Celery -- chopped very fine
1 1/2 tablespoons Bell peppers -- chopped vy fine
1 1/2 tablespoons Unsalted butter (preferred)
1/2 teaspoon Salt
1/8 teaspoon Garlic powder
Pinch white pepper
Pinch black pepper
Pinch cayenne pepper
In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan
snuggly with aluminum foil. Bake at 350F until rice is tender, about 1
hour, 10 minutes. Serve immediately. However, you can count on the rice
staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice,
either use a double boiler or warm the rice in a skillet with unsalted
butter. From Paul Prudhomme's Louisiana Kitchen
- - - - - - - - - - - - - - - - - -
Beaten biscuits
Serving Size : 100
Categories : Cajun Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups All purpose flour (soft)
1 1/2 teaspoons Salt
1 tablespoon Sugar
1 teaspoon Baking powder
1 cup Shortening
1 cup Milk
Mix the flour, salt, sugar, and baking powder in a bowl or in a food
processor fitted with a metal blade.
Add the shortening and cut in or process until the mixture is the
consistency of coarse meal. Pour in the milk and stir or process just
until the dough holds together. If it is dry or crumbly, add more milk. If
it is too wet, add more flour. Knead briefly in the food processor, then
turn out onto a floured board or beat 1,001 times with a rolling pin.
when it's ready, the dough should "snap" when you hit it. Fold the dough
in half. Roll out the folded dough until it is 1/2 inch thick. Cut with
a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a
fork, making two parallel sets of holes in the biscuit. keep rolling out
the dough, folding before cutting, until all the scraps are gone and you
have made about 100 biscuits.
Preheat the oven to 350 degrees. Place the biscuits on a lightly greased
pan. Bake for 30 minutes, until crisp, but not browned. They should open
easily when split with a fork. They will keep for weeks tightly covered in
a tin or in the freezer.
Split in two before serving. From Nathalie Dupree's "New Southern Cooking"
- - - - - - - - - - - - - - - - - -
Beer Marinade for Beef
Serving Size : 8
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans Beer (12 oz or 10 oz cans)
2 teaspoons Salt
1/2 cup Olive oil
1 teaspoon Ground cayenne pepper
1 tablespoon Wine vinegar
1 tablespoon Prepared horseradish
1 teaspoon Onion powder
2 tablespoons Lemon juice
1 teaspoon Garlic powder
Mix all ingredients together and use as a marinade.
Then use as a basting sauce for the meat while it cooks.
- - - - - - - - - - - - - - - - - -
Blackened Chicken
Serving Size : 8
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each chicken breast halves without skin
-----SEASONING MIX-----
2 tablespoons Salt
1 1/2 teaspoons Garlic powder
1 1/2 teaspoons Black pepper
1 teaspoon White pepper
1 teaspoon Onion powder
1 teaspoon Ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
-----OTHER INGREDIENTS-----
3/4 pound unsalted butter -- melted
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
- - - - - - - - - - - - - - - - - -
Blackened Pork Chops
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 each 5 oz pork chops -- 3/4" thick
3/4 pound Melted unsalted butter (note
-----SEASONING MIX-----
1 tablespoon Salt
1 tablespoon + 2 tsp white pepper
1 tablespoon + 3/4 tsp black pepper
2 1/2 teaspoons Dry mustard
2 1/2 teaspoons Cayenne pepper
2 teaspoons Garlic powder
3/4 teaspoon Dried thyme leaves
NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and
warm in the skillet. Let the chops come to room remperature before
blackening. Combine the seasoning mix ingredients thoroughly in a
medium-size 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 chop, dip
it in the melted butter so that both sides are well coated, then sprinkle
each side generously and evenly with the seasoning mix (use between 1/4
and 1/2 teaspoon on each side), patting it in with your hands. (If you lay
the chop 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 chop. Wipe the surface clean after seasoning each chop. Use any
remnaining seasoning mix in another recipe.) Immediately place the chop in
the hot skillet. If the chop is very lean, pour about 1 teaspoon butter
on top. (Be careful, as the butter may flame up.) If you cook more than 1
chop at a time, place each chop 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
chops and the heat of the skillet or fire). Turn the chops over and pour
about 1 teaspoon more butter on top of each, if needed.
Cook just until meat is done, about 2 minutes more. Serve the chops
crustier side up while piping hot. Clean the skillet after cooking each
batch and repeat the blackening procedure with the remaining chops. To
serve, place 2 or 3 chops on each heated serving plate. If you use a
serving plater, DO NOT STACK THE CHOPS. From The Prudhome Family Cookbook
Some personal notes: If you do not have a heavy duty commercial range
hood, capable of disposing of an incredible amount of smoke, DON'T cook
this inside. If you live in an apartment, like I do, where your smoke
detector is attached to a central fire system, you will very quickly
become well known to all your neighbors, and your local firefighters. In
all likelyhood you will also get to meet your landlord. A good, 40,000 BTU
to 50,000 BTU barbecue will do a good job of providing sufficient heat.
Be sure you have all your doors and windows closed, and invite your
neighbors to the barbecue.
This method generates a totally unbelievable amount of smoke.
However, the results are worth it. Whatever you are cooking by this
method, it is an entirely incredible taste experience. From Prudhomme
Family Cookbook
- - - - - - - - - - - - - - - - - -
Boiled Crawfish -- Justin Wilson
Serving Size : 10
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each Boxes salt (no size mentione
6 each Pouches crab boil
9 each Lemons
8 ounces Cayenne pepper
5 pounds Small white onions
Garlic
24 each Small potatoes
Smoked sausage
Corn
50 pounds Live crawfish
Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked
sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil.
Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and
eat.
While water is coming to a boil, cull and clean crawfish. Rinse well with
garden hose and remove any dead ones.
Always wear gloves when you fool with crawfish, but remember, they can
still pinch you through gloves. Justin Wilson writes, "Not everybody likes
the fat, but I do, and I love to dig my finger into the head and scoop it
out. During crawfish season, my finger stays yellow from one end to the
other." From Justin Wilson's "Outdoor Cooking With Inside Help."
- - - - - - - - - - - - - - - - - -
Cajun Meat Loaf
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
2 each Whole bay leaves
1 teaspoon Salt
1 teaspoon Ground cayenne pepper
1 teaspoon Black pepper
1/2 teaspoon White pepper
1/2 teaspoon Ground cumin
1/2 teaspoon Ground nutmeg
-----MAIN INGREDIENTS-----
4 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Green bell peppers -- chopped
1/4 cup Green onions -- finely chopped
2 teaspoons Minced garlic
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup Evaporated milk
1/2 cup Catsup
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 each Eggs -- lightly beaten
1 cup Very fine bread crumbs
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the butter in a 1-quart saucepan over medium heat. Add the onions,
celery, bell peppers, green onions, garlic, tabasco, Worcestershire and
seasoning mix. Saute until mixture starts sticking excessively, about 6
minutes, stirring occasionally and scraping the pan bottom well. Stir in
the milk and catsup. Continue cooking for about 2 minutes, stirring
occasionally. Remove from heat and allow mixture to cool to room
temperature.
Place the ground beef and pork in an ungreased 13x9-inch baking pan.
Add the eggs, the cooked vegetable mixture and the bread crumbs, remove
the bay leaves. Mix by hand until thoroughly combined. In the center of
the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6
inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes,
then raise heat to 400F and continue cooking until done, about 35 minutes
longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef.
This is best using both ground pork and ground beef, as the pork gives
more flavor diversity. However, you can make it with ground beef only.
From Paul Prudhomme's "Louisiana Kitchen"
- - - - - - - - - - - - - - - - - -
Cajun Prime Rib
Serving Size : 6
Categories : Cajun Main Dish
Meats On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds Prime rib roast (10-1/2 lbs)
1/4 cup Black pepper
1/4 cup Garlic powder
1/4 cup Salt
2 each Onions -- thinly sliced
-----SEASONING MIX (OPTIONAL-----
1 tablespoon Plus 1 tsp -- salt
1 tablespoon Plus 2 tsp -- white pepper
1 tablespoon Plus 2 tsp -- fennel seeds
1 tablespoon Plus 3/4 tsp -- black pepper
2 1/2 teaspoons Dry mustard
2 1/2 teaspoons Ground cayenne pepper
Remove fat cap off top of meat (butcher can do this for you) and save.
Place the roast, standing on the rib bones, in a very large roasting pan.
Then with a knife make several dozen punctures through the silver skin so
seasoning can permeate meat. Pour a very generous, even layer of black
pepper over the top of the meat (the pepper should completely cover it);
repeat with the garlic powder, then the salt, totally covering the
preceding layer. Carefully arrange the onions in an even layer on top so
as not to knock off the seasoning.
Place the fat cap back on top.
Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown
and crispy on top, about 35 minutes. Remove from oven and cool slightly.
Refrigerate until well chilled, about 3 hours. (this is done so the
juices will solidify and the steaks can be cooked rare.) Remove fat cap
and disgard. With the blade of a large knife, scrape off the onions and
as much of the seasonings as possible and discard.
Then with a long knife, slice between ribs into 6 steaks (4 will have
bones); trim the cooked surface of meat from the 2 pieces that were on the
outside of the roast. Season and cook in your favorite way for steaks. TO
BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix
thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle
the steaks generously and evenly on both sides with the mix. using about 4
teaspoons on each steak and pressing it in with your hands. Heat a cast
iron skillet over very high heat until it is beyond the smoking stage and
you see white ash on the skillet bottom--at least 10 minutes. (The skillet
cannot be too hot for this method.) Place one steak in the hot skillet
(cook only one side at a time) and cook over a very high heat until the
underside starts to develop a heavy, black crust, about 2 to 3 minutes.
Turn the steak over and cook until the underside is crusted like the
first, about 2 to 3 minutes more. Repeat with the remaining steaks.
Serve each steak while piping hot. (*NOTE*: If you don't have a commercial
hood vent over your stove, this dish may smoke you out of the kitchen.
It's worth it! But you can also cook it outdoors on a gas grill; a
charcoal fire doesn't get hot enough to "blacken" the steak properly. If
you have a smoke detector in your house, you will be able to determine if
it is working correctly. This is NOT a dish to prepare in an apartment
building with a central fire alarm system wired into your smoke detector.
It causes great excitement! Also, you can be guaranteed you will meet your
landlord.) From Paul Prudhomme's Louisiana Kitchen
- - - - - - - - - - - - - - - - - -
Cajun Sausage Roast
Clebert/AOL
Serving Size : 8
Categories : Cajun Main Dish
Sausage Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 pound Pork Loin Roast
1 Pound Smoked Cajun Sausage
1 Small Onion -- Chopped fine
1 Small Green Bell pepper -- Chopped fine
Salt
Granulated garlic
Dried Chives
Parsley Flakes
Restaurant Black Pepper
2 Tbsp Soy sauce
1/2 Cup Cold Water
2 -3 Tbsp. Cornstarch
1/2 Teaspoon Kitchen Bouquet
Mix Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper
to Make MYSEASONINGS mix. Add salt to mix. Cut the whole loin into small
er roasts, about 6" long, cut a hole through the center of each roast, al
ong the center axis of the roasts and insert the sausage. If the cross-se
ction of the roast is big enough, cut two parallel holes. Open the holes
to the size of the smoked sauce and pour about 1 T. of MYSEASONINGS into
the long holes and push something through the roasts to distribute the se
asoning. Slide the smoked sausage through the longitudinal holdes in the
roasts until about 1" of sausage protrudes from each end. Dust inside and
outside with seasonings and salt. Allow to sit and marinate at room temp
erature for 30 mins. Place the rosts on a rack, inside a covered roaster,
pour the cut up onio
n and bell pepper into bottom of roasted and place, uncovered in a 425 F.
oven for approximately 30 mins. or until seared lightly on the outside.
Cover roaster and continue to cook with a meat thermometer until done ins
ide, about 160-165 F. on meat thermomete. Remove roasts, trim end faces o
f excess sausage and chop fine. Add cornstarch dissolved in cold water, s
oy sauce and thicken sauce over Med. heat. Adjust color of sauce with Kit
chen Bouquet and adjust seasonings.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with brown riceeasure Ingredient -- Preparation
NOTES : Can use 2/3 cup oil and omit applesauce.
#12-
Cajun Shepherd's Pie
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Ground beef
1/2 pound Ground pork
2 each Eggs -- lightly beaten
1/2 cup Very fine bread crumbs
1/4 pound + 3 Tbsp unsalted butter
3/4 cup Finely chopped onions
3/4 cup Finely chopped celery
1/2 cup Green bell peppers -- chopped
1 tablespoon + 1 tsp minced garlic
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
-----MEAT SEASONING MIX-----
2 teaspoons Cayenne pepper
1 1/2 teaspoons Salt
1 1/2 teaspoons Black pepper
1 1/4 teaspoons White pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Dried thyme leaves
3/4 cup Evaporated milk
2 pounds Potatoes -- peeled & quartered
1 teaspoon Salt
1 teaspoon White pepper
1 1/2 cups Julienned carrots (see note)
1 cup Julienned onions (see note)
-----VEGETABLE SEASONING MIX-----
1/2 teaspoon Salt
1/4 teaspoon White pepper
1/4 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/4 teaspoon Cayenne pepper
-----VEGETABLES-----
1 1/2 cups Julienned zucchini (see note
1 cup Julienned squash (see Note)
Very Hot Cajun Sauce/Beef
NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these
into strips 1/8 inch wide and 2 inches long; use only strips that have
skin on one surface. Cut carrots and onions into similar strips.
In a 13x9-inch ungreased baking pan, combine the beef and pork.
Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set
aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the
onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat
seasoning mix. Saute over high heat about 5 minutes, stirring frequently
and scraping the pan bottom well. Remove from heat and cool. Add the
sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well
by hand.
Form into a 12x8-inch loaf and center in the pan.
Bake at 450F until brown on top, about 30 minutes.
Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat
and drippings aside.
Meanwhile, boil the potatoes until fork tender; drain, reserving about 1
cup of the water. Place the potatoes, while still hot, in a large mixing
bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white
pepper. Stir with a wooden spoon until broken up, then beat with a metal
whisk (or electric mixer with a paddle) until creamy and velvety smooth.
(NOTE: Mix in some of the reserved potato water if potatoes are not creamy
enough.) In a large skillet (preferably non-stick) combine the reserved
drippings with the carrots, onions and vegetable seasoning mix; saute over
high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow
squash and continue sauteing until vegetables are noticeably brighter in
color, about 3 to 4 minutes, stirring occasionally. Remove from heat.
Mound undrained vegetables on top of the meat loaf, away from the edges.
Layer the mashed potatoes evenly over the top of the vegetables and top
edges of the meat, using all the potatoes. Bake at 525F until brown on
top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot
Cajun Sauce (see recipe) under each serving. From Paul Prudhommes
"Louisiana Kitchen"
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Cajunized Oriental Pork Chops
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Thick pork chops
Salt & red cayenne pepper
1 1/2 cups Dry white wine
1 cup Bell pepper -- chopped
1 cup Onions -- chopped
1 each Clove garlic -- chopped
3 tablespoons Soy sauce
1 can Pinapple chunks (15 oz.)
Salt and red pepper the chops. Brown them slowly in a skillet. Add wine,
bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes.
Remove pork chops, being sure to keep them warm. Add the soy sauce and
syrup from the pineapple. Stir and simmer until more or less thick. Add
the pineapple chunks and bring to a boil. Serve over pork chops and hot
cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook"
- - - - - - - - - - - - - - - - - -
CHICKEN & SAUSAGE GUMBO (CROCKPOT)
Serving Size : 1
Categories : Cajun Poultry
Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup All-purpose flour
1/3 cup Cooking oil
3 cups Water
12 ounces Fully cooked smoked sausage -- links, sliced and
2 cups Chopped cooked chicken
2 cups Sliced okra OR one 10-oz -- package frozen whole
1/2 Inch thick
1 cup Chopped onion
1/2 cup Chopped green pepper
1/2 cup Chopped celery
4 Cloves garlic -- minced
1 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Ground red pepper -- Hot cooked rice
For roux, in a heavy 2-quart saucepan stir together flour and oil till
smooth. Cook over medium-high heat 5 minutes, stirring constantly. Reduce
heat to medium.
Cook and stir constantly about 15 minutes more or till a dark, reddish
brown roux forms. Cool.
In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place water. Stir in
roux. Add sausage, chicken, okra, onion, green pepper, celery, garlic,
salt, pepper, and red pepper. Cover; cook on low-heat setting for 10-12
hours or on high-heat setting for 4 1/2 to 5 hours.
Skim off fat. Serve over rice. Makes 6 servings.
Posted by Michael Prothro KOOK-NET : Mike's Resort BBS,
Fayetteville,AR,(501)521-8920 Submitted By COOK4U@VIVANET.COM On THU,
31 AUG 1995 062559 -0400
- - - - - - - - - - - - - - - - - -
CHICKEN AND SAUSAGE GUMBO
Serving Size : 6
Categories : Cajun Breakfast
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds Chicken breasts -- split in
Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 pound Smoked sausage or kielbasa
1/2 cup Vegetable oil
1/2 cup All-purpose flour
1 cup Chopped onion (1 lg)
1 cup Chopped pepper (1 lg)
1 cup Chopped celery (2 ribs)
7 cups Water divided
1 teaspoon Black pepper
1 teaspoon Chopped garlic (1 clove)
1/2 teaspoon Cayenne pepper
Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo. Next slice
sausage into 1/4-to-1/2 inch pieces.
Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat - oil should be at stage where it just
begins to smoke - and gradually stir in flour, using a long-handled spoon.
Roux will take about 3 to 4 minutes to cook and must be stirred
constantly so that it does not burn. If you see black specks in the roux,
it has burned and you must start over again.
As you make the roux, it will change in color from cream to tan to brown
and then to dark red-brown. Remove from heat. Stir in onions, green
peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven
minutes, stirring constantly.
In a large dutch oven, bring 6 c of water to a boil, and add the roux,
stirring to dissolve it thoroughly. Carefully add chicken and cook about
30 to 40 minutes or until chicken is cooked through. Remove chicken, and
set aside to cool. Debone chicken, and cut into bite-size pieces.
Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne
to the pot, and simmer for 35 to 45 minutes, uncovered, stirring
frequently. Taste, and add salt, if necessary. Stir in the chicken, and
remove the gumbo from the heat. skim surface to remove fat that sausage
gives off during cooking.
Serve over rice with a tossed salad and French bread.
Note: Excellent.
Posted in COOKING by: Joseph Vanicek 8/21/93
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Chicken Big Mamou on Pasta
Serving Size : 6
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PASTA-----
6 quarts Hot water
1/4 cup Vegetable oil
3 tablespoons Salt
1 1/2 pounds Fresh spaghetti (1 lb dry)
-----SEASONING MIX-----
2 teaspoons Dried thyme leaves
1 1/4 teaspoons Ground cayenne pepper
1 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Dried sweet basil leaves
-----SAUCE-----
1 pound Unsalted butter plus
4 tablespoons Unsalted butter
1 cup Onions -- chopped very fine
4 each Med. garlic cloves -- peeled
2 teaspoons Minced garlic
3 1/4 cups RICH chicken stock (see note
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce + 1 teaspoon
2 cans Tomato sauce (16 oz)
2 tablespoons Sugar
2 cups Green onions -- chopped vy fine
-----CHICKEN SEASONING MIX-----
1 1/2 tablespoons Salt
1 1/2 teaspoons White pepper
1 1/2 teaspoons Garlic powder
1 1/4 teaspoons Ground cayenne pepper
1 teaspoon Black pepper
1 teaspoon Cumin (optional)
1/2 teaspoon Dried sweet basil leaves
2 pounds Boneless chicken (see notes)
NOTE: To make a Rich Chicken Stock strain the basic stock, then continue
simmering it until evaporation reduces the liquid by half.
For example, if the recipe calls for 1 cup Rich Stock, start it with at
least 2 cups of strained basic stock. dark meat, cut into 1/2-inch cubes.
Directions: Place in the hot water, oil and salt in a large pot over high
heat; and cover and bring to a boil. When water reaches a rolling boil,
add small amounts of spaghetti at a time to the pot, breaking up oil
patches as you drop the spaghetti in.
Return to boiling and cook to al dente stage, do not over cook.(To test
doneness of spaghetti, cut a strand in half near the end of cooking time.
When done, there should be only a speck of white in the center, less than
one-fourth the diameter of the strand.) Do not overcook. During this
cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the
water by spoonfuls and shake strands back into the boiling water. (It may
be an old wives' tale, but this procedure seems to enhance the spaghetti's
texture.) Then immediately drain spaghetti into a collander; stop cooking
process by running cold water over strands. (If you used dry spaghetti,
first rinse with hot water to wash off starch.) After the pasta has cooled
thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil
in your hands and toss spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix ingredients in a small
bowl and set aside.
In a 4-quart saucepan, combine 1-1/2 sticks of the butter, the onions and
garlic cloves; saute over medium heat 5 minutes, stirring occasionally.
Add the minced garlic and seasoning mix; continue cooking over medium heat
until onions are dark brown, but not burned, about 8 to 10 minutes,
stirring often. Add 2-1/2 cups of the stock, the Worcestershire and
Tabasco; bring to a fast simmer and cook about 8 minutes, stirring often.
Stir in the tomato sauce and bring mixture to a boil. Then stir in the
sugar and 1 cup of the green onions; gently simmer uncovered about 40
nminutes, stirring occasionally.
Heat the serving plates in a 250F oven. Combine the ingredients of the
chicken seasoning mix in a small bowl; mix well.
Sprinkle over the chicken, rubbing it in with your hands. In a large
skillet melt 1-1/2 sticks of the butter over medium heat. Add the
remaining 1 cup green onions and saute over high heat about 3 minutes. Add
the chicken and continue cooking 10 minutes, stirring frequently. When the
tomato sauce has simmered about 40 minutes, stir in the chicken mixture
and heat through.
To finish the dish, for each serving melt 2 tablespoons butter in a large
skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit
less than a 2 cup measure); heat spaghetti 1 minute, stirring constantly.
Add 1-1/4 cups chicken and sauce and 2 tablespoons of remaining stock;
heat throughly, stirring frequently.
Remove from heat. Roll spaghetti on a large fork and lift onto a heated
serving plate. Repeat process for remaining servings. From Paul
Prudhomme's Louisiana Kitchen
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CHICKEN ETOUFEE
Serving Size : 2
Categories : Cajun Chicken
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Onion -- half fine cut and
rough cut.
3/4 cup Bell pepper -- fine cut.
3/4 cup Celery -- fine cut.
3 Little green onions -- fine
1 large Clove garlic -- fine chop.
2 teaspoons Cajun chicken spice -- mixture.
3 Pats butter.
3 tablespoons Dry roux.
3 cups Chicken broth.
2 Chicken breasts.
Pre cook the chicken breasts in micro wave for about 10 minutes on high.
Set aside to cool. When cool, pull into strips about the size of a small
finger. (You could use an equal amount of leftover roast chicken.)
Singe the rough cut onions in cast iron skillet over medium high heat.
When lightly browned (3-5 minutes). Add the rest of the vegetables, the
garlic and the spices. Add butter and sizzle over medium heat until the
vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in
the chicken broth and simmer uncovered over low heat for 15 min. Add the
chicken and continue to simmer for another 10-15 minutes. The sauce should
be about as thick as a thin gravy.
Serve over rice.
Makes two generous servings.
SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp
(5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice
amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon
decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with
dash of Cajun Sunshine if needed.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers.
1.50
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Chicken Maque Choux
Serving Size : 4
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 each Young tender corn
1 each Large spring chicken
1 each Large onion -- finely chopped
1/2 each Bell pepper -- chopped
1 each Large tomato -- small pieces
1 teaspoon Salt
1 teaspoon Sugar
Black pepper
2 tablespoons Cooking oil
Milk -- if needed
Cut corn off cob, and then scrape ears with back of knife to obtain milky
pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time,
until all sides are done. Add corn, onions and the rest of the ingredients
to the pot. Stir mixture frequently while cooking over low flame for 30
minutes. If mixture is too dry, add a small amount of milk. Will serve
four. From "Talk About Good" submitted by Mrs. Warren Butcher
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Chicken Sauce Piquant
Serving Size : 30
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bacon drippings (for roux)
6 cups Plain flour
7 cups Onion -- chopped
1 cup Bell pepper -- chopped
3 cups Green onions -- chopped
1 cup Celery -- chopped
3 cups Parsley -- chopped
1/4 cup Garlic -- chopped
Bacon drippins/brown chicken
20 pounds Baking hens -- (see directions
Water
1 pound Mushrooms -- sliced
16 cups Tomato sauce
8 cups Chablis wine
1 1/2 pints Stuffed olives
6 tablespoons Lea & Perrins
8 tablespoons Louisiana hot sauce
1 teaspoon Dried mint -- crushed
6 tablespoons Salt
The bacon drippings are for browning the chicken. The 20 lbs of chicken
should be cut up in 2-inch-long pieces. Justin likes more wine in this
sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in
the sauce, feel free to drink what the sauce don't take. Make sure you
taste your sauce as you add the wine. Me, I likes it. My wife, she don't.
Make a roux. (see the recipe for Justin Wilson's roux, also posted here).
Add onions, bell pepper, green onions, and celery and saute until onions
are tender and clear. Add parsley and garlic and saute. Brown off chicken
while roux is being made.
After onions, etc. are tender, add water to bring roux to a smooth paste.
Add all other ingredients and enough water to cover well.
Bring to a boil, and then cut heat. Cook for about 4 to 6 hours.
Serve over spaghetti. This is for a party and will serve 20 to 40 people.
You can freeze what you don't eat. From Justin Wilson's "Outdoor Cooking
With Inside Help"
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Chicken Wings Gumbo Style
Serving Size : 6
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Chicken wings
1 teaspoon Thyme
3 Bacon slices -- chopped
1/2 teaspoon Allspice -- ground
2/3 cup Green bell pepper -- chopped
1/8 teaspoon Cayenne pepper
2/3 cup Celery -- chopped
1/8 teaspoon Black pepper
1 pound Ground beef
2/3 cup Lima beans
1 can Tomatoes -- broken up(28oz)
2/3 cup Corn kernels
3/4 cup Chicken broth
Steamed rice
3/4 teaspoon Salt
1. Remove and discard wing tips; reserve remaining wings.
2. In large skillet, cook bacon until browned; remove with slotted spoon
and reserve.
3. Add chicken wings; brown on all sides and remove with slotted spoon.
4. Add bell pepper and celery; saute until crisp-tender, about 3 minutes.
5. Add beef; cook, stirring to crumble, until browned.
6. Drain off fat; add tomatoes, chicken broth, thyme, allspice, cayenne
and black peppers and chicken.
7. Simmer, covered, until chicken is almost tender, about 15 minutes.
8. Add lima beans and corn; simmer, covered, until chicken and vegetables
are tender, about 5 minutes.
9. Sprinkle with bacon and serve over steamed rice.
MAMMY cc: ALL
cc: ALL --- ? OLX 1.51 ? You know your dieting when postage stamps taste
good!
|OLX$SOM| BBS: CYBERLM Conference: 12,GoodCookin Number: 282 Reply-to: 0
Private: No Receipt: No ExHeader: No Date: 1994-03-27,14:00 From: TONY
BURKE To: ALL Subject: GUMBO #7 Flags:
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Chicken-Okra Gumbo Plains-Style
Serving Size : 12
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound Salt pork
3 Parsley sprigs -- chopped
1 Frying chicken -- cut up
1 Bay leaf
Flour
3 quarts Water -- more if needed
3 tablespoons Butter
Salt to taste
1 Onion,lg,mild -- peeled/chopped
Pepper to taste
20 Okra pods*
2 tablespoons Flour (opt)
6 Tomatoes,large,fresh -- chopped
Cooked white rice
1 Red pepper -- hot**
* - okra can be fresh sliced or a 10-ounce package frozen okra
sufficiently thawed to separate okra slices can be substituted.
** - seeds removed and finely chopped.
1. Wash salt pork under cold water to rinse off excess salt. Blot dry and
cut into small dice.
2. Place in a large, heavy soup pot and cook over low heat until all fat
has been rendered. Remove crisped pork dice and drain on paper toweling.
Set aside.
3. Blot chicken pieces dry with paper toweling and dredge lightly with
flour. Press flour into each piece, then shake off all excess. Heat salt
pork to almost smoking. Brown the floured chicken pieces a few at a time
in the hot fat. Remove as browned and set aside.
4. Pour off and discard fat. Add butter to soup pot and place over low
heat. When melted, add onion and okra and cook, stirring often with a
wooden spoon, until onion is soft. Be careful not to let okra scorch.
5. Return chicken to pot and add remaining ingredients except salt and
pepper and optional flour. Let simmer for about 1-1/2 hours, adding
additional water if needed. Remove from heat. Remove and discard bay leaf.
Remove skin and bone from chicken pieces and return meat to pot. Reheat if
necessary. If desired, thicken mixture with 1-2 tablespoons flour mixed to
a paste with about 1/2 cup cold water, and stir over low heat an
additional 10-15 minutes.
6. Ladle into large soup bowls over mounds of just-cooked, fluffy white
rice. Sprinkle crisped pork dice over each serving.
- - - - - - - - - - - - - - - - - -
Classic Chicken Gumbo
Serving Size : 6
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable shortening
1/2 cup Uncooked rice
2 tablespoons Flour -- all-purpose
2 Ribs celery -- chopped
2 Onions -- finely chopped
1 teaspoon Salt
1 Green bell pepper -- fine chop
1/2 teaspoon Pepper
5 cups Warm chicken broth
1/4 teaspoon Thyme
8 Tomatoes -- peeled/chopped
1 Bay leaf
1/2 pound Okra -- cut into 1/4" pieces
1 Broiler-fryer chicken -- cooked
1. In large Dutch oven, melt shortening over low heat; add flour and cook,
stirring, until brown, about 10 minutes (do not hurry; if flour burns,
roux is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about 5
minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, rice, celery, salt, pepper, thyme and bay leaf;
bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover and
cook about 20 minutes.
6. Stir and cook, covered, 20 minutes longer.
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Comforting Barbecue Sauce
Serving Size : 25
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Onions -- chopped
1 cup Celery -- chopped
1 cup Bell pepper -- chopped
1 cup Fresh parsley -- chopped
1 cup Peanut cooking oil
2 tablespoons Garlic -- chopped
3 cups Steak sauce
1/2 cup Louisiana hot sauce
3 cups Ketchup
3 teaspoons Salt
1 cup Southern Comfort Liquor
In a large skillet, saute onions, celery, bell pepper and parsley in
peanut oil until onions are clear or tender. Add garlic and cook a little
longer. Add steak sauce, hot sauce, and ketchup. Salt to taste.
Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2
to 3 hours. This sauce can be stored in the refrigerator for several
weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no.
It's to use as a bubba-que sauce, but it also, too, is mighty fine for
soppin." From Justin Wilson's "Outdoor Cooking With Inside Help"
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Crab Meat Alma
Serving Size : 8
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Each Stick butter or margarine
1 Each Sm bunch chopped green onion
1/2 Cup Parsley, finely chopped
1/2 Cup Celery, finely chopped
1 Cup (small) mushrooms, drained
3 Tablespoons Flour
2 Cups Light cream
2 Cups Swiss cheese, grated
1/2 Cup Sherry or vermouth, dry
1 Pinch Cayenne pepper
Salt, to taste
1 Pound White crab meat (or shrimp)
Melt butter in heavy saucepot. Saute vegetables until soft. Blend in
flour
and add cream. Heat until thickened. Add cheese and heat until it has
melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp.
Heat gently for 8 to 10 minutes Serve with french bread or in patty shells
"Alma is a good cook and also a fine, good friend, who has a terrific
sense
of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside
Help
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Nutr. Assoc. : 225 679 1038 274 926 568 483 1466 1363 0 1326 462
Crabby Mushrooms
Serving Size : 8
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Crab meat
1 tablespoon Bread crumbs
1 tablespoon Onions -- minced
1 tablespoon Parmesan cheese -- grated
1 teaspoon Salt
2 tablespoons Parsley -- minced
12 each Mushroom stems -- chopped fine
12 each Mushroom caps
1 each Egg -- beaten
Louisiana hot sauce -- to tast
In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley,
and chopped mushroom stems.
Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps.
Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot.
- - - - - - - - - - - - - - - - - -
CRAWFISH OR SHRIMP COCKTAIL
Serving Size : 6
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Heinz chili sauce
1/2 cup Catsup
1/2 cup Horseradish
1 tablespoon Lea & Perrins Worcestershire
1/2 teaspoon Salt
1 tablespoon Lemon or lime juice
1/2 cup Parsley -- chopped fine
Louisiana hot sauce
Boiled crawfish or shrimp
Combine all ingredients to make sauce. Pour over crawfish or shrimp, or
dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and
Gourmand Cookbook"
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Creole Seafood Gumbo
Serving Size : 6
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Butter or margarine
1 Small green bell pepper -- chop
2 tablespoons Flour -- all-purpose
1 teaspoon Tabasco sauce
2 cups Liquid(water/seafood juice)
1/8 teaspoon Thyme
2 cups Cut okra
1 Bay leave
2 cups Peeled -- cubed tomatoes
2 cups Shrimp,crabmeat -- oyster combo
1 Large onion -- chopped
3 cups Hot cooked rice
1. Melt butter in large saucepan; blend in flour and cook over low heat,
stirring constantly, until dark brown.
2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay
leaf; bring to a boil, then cover and simmer 30 minutes, stirring
frequently.
3. Add seafood and cook, covered, 10 to 15 minutes longer.
4. Remove bay leaf and serve in soup bowls with mound of hot rice in
center.
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Creole Seasoning
Serving Size : 1
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Oregano
1/8 cup Salt
5 each Cloves garlic -- (see note)
1/4 cup Fresh ground black pepper
1/3 cup Cayenne pepper
2 tablespoons Thyme
1/3 cup Paprika
Combine all the ingredients and stir to mix thoroughly. Pour into a large
glass jar.
- - - - - - - - - - - - - - - - - -
Dehydrator Barbecue Sauce
Serving Size : 8
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Onions -- dehydrated
1 cup Ketchup
1/4 cup Sweet peppers -- dehydrated
2 tablespoons Louisiana hot sauce
1/4 cup Parsley -- dried
1 tablespoon Salt
1/2 cup Honey
1/2 teaspoon Mint -- dried
1 tablespoon Lemon juice
1 cup Dry white wine
3 tablespoons Lea & Perrins
3 tablespoons Vinegar
1 tablespoon Liquid smoke
1 cup Water
Put all the dried ingredients in a pot and add water.
Let it set a little while. Add the wine and the rest of the ingredients.
Cover and cook for several hours.
"I use a food dehydrator to preserve vegetables when they are in season,
then I store them and use them when I need them." From Justin Wilson's
"Outdoor Cooking With Inside Help"
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Devilish Eggs
Serving Size : 8
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 each Hard boiled eggs
2 tablespoons Mayonnaise
2 tablespoons Poupon mustard
1 tablespoon Louisiana hot sauce
1 tablespoon Pimentos -- mashed
3 tablespoons Dill relish
Salt -- to taste
Cut the eggs in half. Remove yolk from white and set white aside.
Mash yolks with a fork and add the mayonnaise and the rest of the
ingredients. Spoon mixture back into egg whites and serve on a bed of
lettuce.
- - - - - - - - - - - - - - - - - -
DIRTY RICE
Serving Size : 2
Categories : Grains Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Chicken fat
1/2 pound Chicken gizzards
1/4 pound Ground pork
1 each Bay leaves
1 each Yellow onions
1 1/2 each Celery stalks
1/2 each Bell peppers -- green
1 each Garlic cloves
1 teaspoon Tabasco sauce
1 teaspoon Salt
1 teaspoon Black pepper
2 teaspoons Paprika
1 teaspoon Dry mustard
1 teaspoon Cumin
1/2 teaspoon Thyme
1/2 teaspoon Oregano
2 tablespoons Butter
2 cups Pork stock
1/2 pound Chicken livers
1 cup Rice
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir
thoroughly, scraping pan bottom well. Add the butter and stir until
melted. Reduce heat to medium and cook about 8 minutes, stirring
constantly and scraping pan bottom well.
Add the stock or water and stir until any mixture sticking to the pan
bottom comes loose; cook about 8 minutes over high heat, stirring once.
Then stir in the chicken livers and cook about 2 minutes. Add the rice and
stir thoroughly; cover pan and turn heat to very low; cook about 5
minutes. Remove from heat and leave covered until rice is tender, about 10
minutes. Remove bay leaves and serve immediately. Source: Chef Paul
Prudhomme, Louisiana Kitchen.
- - - - - - - - - - - - - - - - - -
Easy Lamb Creole Gumbo
Serving Size : 8
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Vegetable oil
1/2 Lemon -- sliced/seeded
Flour
2 teaspoons Salt
2 pounds Lamb riblets
1 teaspoon Thyme
2 cans Stewed tomatoes(16oz)
1 Bay leaf
4 cups Chicken broth
1 teaspoon Instant minced garlic
1 cup White wine
1 package Frozen sliced okra(10oz)
1/2 cup Chopped parsley
1 can Black-eyed peas(15oz)
1. Heat oil in large Dutch oven; dust riblets with flour and brown on all
sides in hot oil.
2. Drain fat from pan; add tomatoes, broth, wine, parsley, lemon slices
and seasonings.
3. Cover and simmer 1 1/2 hours.
4. Add okra and peas; cook, covered, 10 to 15 minutes.
NOTE: Meat may be removed from bones before servings. This gumbo freezes
well.
- - - - - - - - - - - - - - - - - -
Fish Marinade
Serving Size : 6
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Chablis wine
2 Tablespoons Lemon juice
2 Teaspoons Salt
2 Tablespoons Creole mustard
1/2 Teaspoon Ground cayenne pepper
Mix all ingredients together and stir well. Use as a marinade, Then as a
basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking
With
Inside Help"
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Nutr. Assoc. : 1638 797 0 940 272
Gingersnap gravy
Serving Size : 6
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
1 teaspoon Black pepper
1/2 teaspoon Salt
1/2 teaspoon White pepper
1/2 teaspoon Ground ginger
1/2 teaspoon Dried thyme leaves
1/4 teaspoon Rubbed sage
1/4 teaspoon Ground cayenne pepper
1/8 teaspoon Ground cumin
-----MAIN INGREDIENTS-----
2 tablespoons Chicken, pork -- or beef fat
2 tablespoons Unsalted butter
3/4 cup Finely chopped onions
1/2 cup Finely chopped celery
1/2 teaspoon Minced garlic
6 cups Basic chicken stock
1 cup Pan drippings from chicken
8 each Gingersnap cookies
1 teaspoon Light brown sugar -- to taste
1 teaspoon Ground ginger -- to taste
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When almost
melted, add the onions, celery, and garlic; saute 5 minutes, stirring
occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring
occasionally. Add the stock and pan drippings; bring to a boil over high
heat and boil rapidly until liquid reduces to about 1 quart, about 25
minutes. Then crumble the gingersnaps into the stock mixture and whisk
with a metal whisk until they are dissolved. Continue cooking 10 minutes,
whisking frequently and making sure the gingersnaps are thoroughly
dissolved. During this time, taste the gravy; if the ginger flavour is not
pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or
add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul
Prudhomme's "Louisiana Kitchen"
- - - - - - - - - - - - - - - - - -
Hot Barbecued Chicken
Serving Size : 4
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Chicken (3 lb)
Juice of 1-1/2 lemons
2 each Cloves garlic -- (see note)
1 tablespoon Fresh ground black pepper
2 tablespoons Ground cayenne pepper
1 tablespoon Paprika
2 tablespoons Melted butter
NOTE: the two cloves of garlic should be crushed with 1 tablespoon of
salt. Split and butterfly the chicken by cutting down the backbone and
opening the chicken leaving the breast attached. Squeeze lemon juice over
the chicken. Mix together the garlic, peppers, and paprika, and add to
the melted butter. Pour over chicken. If possible, let the chicken sit
overnight, uncovered, in the refrigerator. Prepare the grill. Place the
chicken, breast side up, on the grill. Cover the grill and cook chicken
for 50 minutes or until done. Don't turn. If the skin is not crispy,
place the chicken under the broiler to crisp the skin and brown, watching
carefully so that it doesn't burn.
- - - - - - - - - - - - - - - - - -
Hot Cajun Mustard
Serving Size : 12
Categories : Sauces Cajun
Spreads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons Dijon mustard
3 teaspoons Mustard powder
1/2 teaspoon Pepper white
1/4 teaspoon Salt
3 teaspoons Flour plain white
1 teaspoon Horseradish grated
1 teaspoon Sugar caster
5 ounces Water -- hot
Combine all ingredients EXCEPT water and mix well. Then add the water, mix
well and simmer for 2 minutes. Remove from heat and allow to cool to room
temperature. Transfer to an air-tight jar and store sealed, in the
refrigerator. Serve with Steak and hamburgers
- - - - - - - - - - - - - - - - - -
Hot Chicken Wings
Serving Size : 6
Categories : Cajun Appetizers
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds Chicken wings
Oil for frying (optional)
6 ounces Hot sauce or Tabasco
1/2 cup Melted butter
Cut the chicken wings in two at the joints. In a large frying pan or
skillet; heat to 360F enough oil (or shortening) to cover the chicken
wings. Add the wings and fry until crisp, about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings out on a
baking sheet in one layer and bake 45 minutes. To make the sauce, combine
the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon
as the chicken wings are cooked, douse with the sauce, and serve
immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie
says, "These little wings make a good meal for two or are a great
appetizer. Up North, they are called Buffalo wings and are served with
celery and blue-cheese dressing. The little wing tips should be trimmed
off to make neater pieces. But I cook them along with the wings and save
them for myself. I call them the "cook's treat." You may fry or bake the
wings, depending on dietary considerations.
- - - - - - - - - - - - - - - - - -
Hushpuppies
Serving Size : 30
Categories : Cajun Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Cornmeal
1/2 cup All-purpose flour
1/2 cup Corn flour
1 tablespoon Baking powder
3/4 teaspoon Ground cayenne pepper
1/2 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
1/4 teaspoon White pepper
1/8 teaspoon Dried oregano leaves
1/4 cup Vy fine chopped green onions
1 1/2 teaspoons Minced garlic
2 each Eggs -- beaten
1 cup Milk
2 tablespoons Pork lard
Vegetable for deep frying
NOTE: Corn flour is available at health food stores. Combine all the dry
ingredients in a large bowl, breaking up any lumps. Stir in the green
onions and garlic. Add the eggs and blend well. In a small saucepan bring
the milk and lard (or other fat) to a boil; remove from heat and add to
flour mixture, half at a time, stirring well after each addition.
Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of
oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not
crowd.
Cook until dark golden brown on each side and cooked through, about 1
minute per side. Drain on paper towels. Makes about 30 hushpuppies.
From Paul Prudhomme's "Louisiana Kitchen"
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Italian Sausage in Tomato Sauce
Serving Size : 10
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Italian Sausage
2 tablespoons Olive oil
2 cups Tomato sauce
1 teaspoon Oregano
1 cup Chablis wine
1 pound Mushrooms -- fresh and sliced
Saute Italian sausage for a few minutes in olive oil - just long enough to
seal it or firm it up. Remove sausage and let cool. Cut into bite-size
pieces. Mix the rest of the ingredients in the skillet. Bring to a boil.
Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You
may wish to be cautious with the wine at first.
Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With
Inside Help.
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Italian Sausage Spaghetti Sauce
Serving Size : 8
Categories : Cajun Italian
Main Dish Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Italian sausage
1 cup Dried parsley
1 tablespoon Garlic -- finely chopped
1/2 cup Olive oil
1 teaspoon Red cayenne pepper
1 cup Plain flour
3 tablespoons Lea & Perrins
2 cups Onions -- finely chopped
1 cup Celery -- finely chopped
1/4 teaspoon Dried mint
1/2 cup Bell pepper -- finely chopped
3 cups Tomato sauce
2 cups Water
Salt -- to taste
2 cups Dry white wine
Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil
(about half cook it), remove from pan and put aside, Add flour to oil that
was used and make roux. Add onions, celery, and bell pepper.
Stir and cook until tender or clear. Add water and stir until smooth. Add
wine (you may wish to experiment with the amount of wine used, 2 cups is
too much for some tastes), parsley, and garlic. Pour in red pepper, Lea &
Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real
well. Bring to a bubbly boil and add salt, to taste. Add sausage.
Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4
hours. Serve over spaghetti topped with cheese. From Justin Wilson's
"Outdoor Cooking With Indoor Help"
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Jim Echols' Cajun Spice
Serving Size : 6
Categories : Cajun Spices
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon Paprika
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Cayenne powder
1 teaspoon Garlic powder
1 teaspoon Crushed chilies
1 teaspoon Ginger powder
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme
1/2 teaspoon Oregano
Mix all ingredients together in a small bowl. Store in an airtight
container. Terry says, "One of the guides, Jim Echols, gave me this
recipe. I would prepare monster-sized batches of it for him and the other
guides to use in preparing blackened (cajun) trout. -- A special surprise
for guests at shore lunches. Also try it in hamburgers, on sauteed
chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick
(89.05.03)
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Justin Wilson's Hush Puppies
Serving Size : 48
Categories : Cajun Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Cornmeal
1 cup Plain flour
1 teaspoon Baking powder
1 teaspoon Salt
1/2 teaspoon Soda
1/2 cup Parsley -- finely chopped
Deep fat for frying
Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or
bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown
on all sides. Now, I said above that this makes 48, I've never counted, so
I don't know for sure. But it sure does make a bunch.
The main reason why I said 48 is because the program, MenuMaster, won't
let you past that field unless you tell it something. Justin Wilson says,
"Hush puppy is an old Southern term that originated after the Civil War.
People didn't have enough for themselves to eat let alone feed their dogs,
so when the old hounds started barking from hunger, they would throw
pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!"
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Lisa's Tartar Sauce
Serving Size : 10
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Mayonnaise
1 Cup Parsley -- chopped fine
1 Cup Sweet relish -- chopped&drained
Dash -- Lea & Perrins
1 Cup Chow chow (sour)drained
Bunch green onions -- chopped
Louisiana hot sauce (dash)
1 Each Medium onion -- chopped fine
Mix all ingredients well and refrigerate ovedrnight for best flavour. This
can be used on all seafood. Tastes good also, to. Sauce can be stored in
the
refrigerator for some time.
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Nutr. Assoc. : 0 1035 1247 0 0 679 0 999
Liver in Mustard Sauce
Serving Size : 4
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salt
Ground red cayenne pepper
4 each Slices liver 1/2 - 3/4"thick
Oleo (margarine)
1 cup Shallots -- chopped
1 cup Dry white wine
1 tablespoon Creole or poupon mustard
Salt and pepper liver. Saute over medium to high heat in the margarine
(oleo). Remove liver and keep warm.
Pour off some of melted oleo. In what is left, saute shallots until clear
or tender. Add white wine.
Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes. Put liver on platter and pour sauce
over it. From Justin Wilson's "Outdoor Cooking with Inside Help"
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Louisiana Roast Beef
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Onions -- chopped very fine
1/4 cup Celery -- chopped very fine
1/4 cup Bell peppers -- chopped fine
2 tablespoons Unsalted butter
1 teaspoon Salt
1 teaspoon White pepper
3/4 teaspoon Black pepper
3/4 teaspoon Minced garlic
1/2 teaspoon Dry mustard
1/2 teaspoon Ground cayenne
4 pounds Boneless sirloin roast
In a small bowl combine the onions, celery, bell peppers, butter and
seasonings, mix well. Place roast in a large roasing pan, fat side up.
With a large knife make 6 to 12 deep slits in the meat (to form pockets)
down to a depth of about 1/2 inch from the bottom; do not cut all the way
through. Fill the pockets to their depths with the vegetable mixture,
reserving about 1 tablespoon of the vegetables to rub over the top of the
roast. Bake uncovered at 300F until a meat thermometer reads about 160F
for medium doneness, about 3 hours. For rarer roast, cook until
thermometer reads 140F. Serve immediately topped with some of the pan
drippings if you like. From Paul Prudhomme's Louisiana Kitchen
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Marinade and Basting Sauce for Brisket of Beef
Serving Size : 8
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Dry red wine
3 teaspoons Salt
1 cup Olive or peanut oil
3 tablespoons Poupon mustard
2 tablespoons Wine vinegar
2 tablespoons Prepared horseradish
2 teaspoons Onion powder
3 tablespoons Lime juice
1 teaspoon Garlic powder
2 teaspoons Ground cayenne pepper
Mix all of the ingredients really well and then pour over whole beef
brisket. Let marinate for several hours, or overnight if possible.
Also, use this marinade as a basting sauce. Some people may find Justin's
3 cups of dry red wine a little bit too much for their taste. No problem,
use as much as you like in the sauce, and drink the rest.
Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside
Help"
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Marinade for Lamb
Serving Size : 6
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Chablis wine
1 Cup Green creme de menthe
1 Tablespoon Onion powder
1 Teaspoon Dried mint (crushed)
2 Tablespoons Louisiana hot sauce
1 Cup Soy sauce
1 Cup Water
2 Tablespoons Olive oil
Mix all ingredients. Marinade lamb 6 to 12 hours, then use the marinade
as a
basting sauce as it cooks.
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Nutr. Assoc. : 1653 0 0 0 0 0 0 0
Marinade for Lamb or Goat
Serving Size : 6
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chablis wind
1 cup Green creme de menthe
1 tablespoon Onion powder
1 teaspoon Dried mint (crushed)
2 tablespoons Louisiana hot sauce
1 cup Soy sauce
1 cup Water
2 tablespoons Olive oil
Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the
marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor
Cooking With Inside Help"
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Marlo Thomas' Lamb Chops Creole *
Serving Size : 2
Categories : Meats Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----PATTI - VDRJ67A-----
6 Shoulder lamb chops
1 teaspoon Cooking oil
1 medium Onion -- diced
1 1/2 cups Green peppers -- chopped
2 1/2 cups Canned tomatoes -- drained
2 dashes Cayenne pepper
1/2 teaspoon Chili powder
Sprinkle a heavy frying pan with salt; brown the chops on both sides and
put them in a casserole. Wipe out the skillet with a paper napkin or
towel; put in the oil and heat. Add the onions and green pepper. Brown
lightly; then add tomatoes and seasoning. Stir the mixture well; simmer
for a few minutes and then pour it over the lamb chops. Bake tightly
covered for an hour at 350~.
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Mayonnaise
Serving Size : 2
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Egg yolks
1 teaspoon Salt
1 each Garlic clove -- minced
1/2 cup Green onions -- chopped fine
4 each Shots tabasco sauce
Juice of 1/2 lemmon
2 cups High-grade vegetable oil
Place all the ingredients except the oil in a blender (with the center of
the lid removed) or a food processor fitted with a plastic blade and blend
or process for 2 minutes. Pour the oil in a very thin stream through the
top or down the feed tube until it has all been incorporated. Blend or
process for 30 seconds more. Makes about 2-1/2 cups.
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Mort's Quiche
Mortzco
Serving Size : 1
Categories : Cajun Cheese
Eggs Mushrooms
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MORT'S QUICHE -- See below:
The quiche is composed of three elements: pastry, custard and filling. The
filling takes the most time and while its bubbling away you can prepare
the other stuff. The following is for a 10-11" quiche ring pan. Be sure to
use a ring pan, the pastry tends to burn if cooked in a pie pan (it'll
taste fine, but looks like hell).
THE FILLING:
The filling is composed of three components. Two are cooked (mushrooms and
onions), one ( sharp cheddar cheese) is not.
The green onions and the mushrooms are cooked in separate pans and then
combined later.
Clarify a quarter pound of butter. Put about 3/4ths of it into a large
frying pan for the mushrooms and the rest in a smaller frying pan for the
onions. Sprinkle salt and pepper over the butter and add about a
tablespoon for the mushrooms, and about a teaspoon for the onions, of the
following (I just pour the stuff from the bottle into the pan):
Worchester sauce
Soy sauce
Teriyaki sauce
Then shake a liberal amount ( I'd guess this to be about 1/2 and 1/4
teaspoon, respectively) of CINNAMON (now don't falter here) into each pan.
Turn the heat to high and put the mushrooms and onions in their respective
pans. You'll need a lot of both because you REALLY cook this stuff down.
THE MUSHROOMS:
You'll need one big plastic bag of mushrooms (about soccer ball sized)
finely sliced. They'll form a mountain in the pan and some will probably
slide off onto the stove. Just keep throwing the 'shrooms in the pan and
stir with a wooden fork when possible. Cook until they are very brown and
caramelized.
You really want to get the moisture out of them. You'll be surprised how
much they reconstitute after baking.
THE ONIONS:
You'll like the onions because you get to share a beer with them. You'll
need about six bunches of medium-sized green onions. Chop into 1/8 "
slices all the way back to the chive portion. Cut and reserve a cup of the
chives for later garnishing. Brown the onions until they are almost burnt
on high heat.
Then pour a half of a beer in the pan (pour other half down yourself) and
cover for about 5 minutes. Uncover and reduce onions until caramelized.
Combine with mushrooms and mix thoroughly for a few minutes. Let this
stuff cool while you prepare the pastry and custard.
THE PASTRY:
This pastry is pretty fragile. Don't freak out if it tears. You can patch
it with egg whites and dough, so don't sweat it.
1 cup flour
1/4 lb butter
2 tablespoons brown sugar
4 egg yokes (reserve egg whites)
A little milk as kneaded(excuse me)
Put flour in medium sized bowl. Make a dent in the middle and put in eggs
yolks. Slice up butter and drop it in. Throw in the brown sugar and dive
in.
Use one hand, octopus style. Hold off on the milk until the dough is
pretty well kneaded. Sometimes I don't use any. When you've got a good
ball formed, toss it back and forth and compress between your hands. This
warms up the dough and makes it a little easier to roll. Coat well with
flour. Make large pile of flour on wax paper or a pastry cloth. Knead the
dough into a saucer-shaped patty and roll out slowly, using lots of flour,
working from the center. This dough will crack, so roll it a couple inches
larger then necessary. Check your size against the bottom disk of your
pastry ring. Trim dough to 1" to 1 1/2" around the disk (I use a pastry
wheel, the jagged kind). Slip the disk under the rolled dough. I place a
bowl inside the ring, set the disk with the dough on it on the bowl, and
then gently lift the ring
at an angle while lifting the edge of the dough around the ring. Repair
tears with egg white and extra dough. Brush pastry with egg white. Pierce
all over with fork. Then trim pastry with sharp knife always cutting away
from center of the pan. (You do not need to grease the pastry ring. The
butter in the dough keeps it from sticking.)
THE CUSTARD:
You can use either sour cream or whipping cream or both in the custard.
You're on the home stretch now.
16 oz sour cream or whipping cream (or 8 oz of each)
4 egg yolks
1/2 pound of grated jack cheese
Pinch of nutmeg
Combine in a mixing bowl and stir it all up with a whisk.
PUTTING IT ALL TOGETHER:
Really, this is worth all the trouble, so let's press on.
Cut some approximately 1/8" square rods of EXTRA SHARP cheddar cheese and
place them like spokes in the bottom of the pastry shell. Spoon in the
mushroom/onion mixture. Spoon custard over the whole shebang. Lay down
some more rods of cheddar cheese on the custard. Sprinkle on green onion
chives.
Some VERY thin slices of red or white onion can be a nice touch, too.
Preheat oven to 400x. Cook for 40-50 minutes, rotating it occasionally.
It'll puff up pretty high while its cooking. Watch the center. It needs to
puff up too and brown. I've been cooking this for over fifteen years and
still chicken out sometimes and take it out before its completely done
(it's still good but a bit runny in the middle). Let cook until it's dark
brown. You won't believe how good this is.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe has evolved over the last 15 years. It's great for
special occasions because it is very rich and a small piece goes a
long way. It's
based on my opinion that most quiches are some what bland,
combined with my
tendency to favor reducing several flavors into an almost-pungent
filling
that in turn is "mellowed out" when baked in the quiche's custard.
I mention
this so you will be brave as you "apparently" abuse the
ingredients in the
filling
New Orleans Black Muffins
Serving Size : 12
Categories : Cajun Breads
Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Hot water
1/2 cup Molasses
1/4 cup Milk
2 cups Whole wheat flour
1 cup All-purpose flour
3/4 cup Sugar
3 tablespoons Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
1 1/2 cups Chopped dry roasted pecans
In a medium-size bowl combine the hot water and molasses, stirring until
well blended. Stir in the milk until blended. In a large bowl sift
together the flours, sugar, baking powder, baking soda and salt.
With a rubber spatula, fold the liquid mixture and the pecans into the dry
ingredients just until flour is thoroughly incorporated; do not over mix.
Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to
about 1 hour. Remove from pan immediately and serve while hot. From Paul
Prudhomme's Louisiana Kitchen
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Oyster Pate
Serving Size : 6
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Quart Oysters (retain liquid)
1/4 Teaspoon Garlic powder
1 Teaspoon Louisiana hot sauce
1/2 Teaspoon Onion powder
1 Tablespoon Lea & Perrins Worcestershire
Water (enough to cover oyste
Salt, to taste
Cook oysters in their own juice with all above ingredients. In food
processor, put olives (stuffed with pimentos), oysters (drained), bacon
(and
a little bacon drippings), shake of garlic and onion powders, shake of
chili
powder, and sweet relish. Pulverize well in food processor. Chill and
serve
on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook"
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Nutr. Assoc. : 1018 0 0 0 1656 1582 1326
Paneed Veal and fettucini
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 quarts Hot water
2 tablespoons Vegetable oil
1 tablespoon Salt
3/4 pound Fresh fettucini (1/2 lb dry)
1/2 pound Unsalted butter
2 1/2 cups Heavy cream
1/2 teaspoon Cayenne pepper
3/4 cup + 4 tsp. Parmesan cheese
1 3/4 cups Very fine dry bread crumbs
1 1/2 tablespoons Minced fresh parsley
1 1/2 tablespoons Olive oil
3/4 teaspoon White pepper
1/2 teaspoon Onion powder
1/2 teaspoon Garlic powder
3 each Eggs
6 each 4 oz slices white veal (note
Vegetable oil for pan frying
NOTE: You will need 6, 3-1/2 to 4 ounce slices of baby white veal,
pounded thin for this recipe.
Place the water, the 2 tablespoons oil and the salt in a large pot over
high heat; cover and bring to a boil. when water readdds a rolling boil,
add small amounts of fettucini at a time to the pot, breaking up oil
patches as you drop it in. Return to boiling and cook oncovered to al
dente stage (about 3 minutes if fresh pasta, 7 minutes if dry); do not
overcook.
during this cooking time, use a wooden or spagheti spoon to left fettucini
out of the water by spoonfruls and shake strands back into the water. (It
may be an old wives' tale, but this procedure seems to enhance the pasta's
texture.) Then immediately drain in a colander and stop its cooking by
running cold water over strands (if you used dry pasta, first rinse with
hot water to wash off starch); after it has cooled thoroughly, about 2 to
3 minutes, pour a liberal amount of vegetable oil in your hands and toss
fettucini. set aside still in the colander. Melt the butter in a large
skillet over medium-low heat; add the cream and cayenne pepper. Turn the
heat to medium-high.
with a metal whisk whip the cream nmixture constantly as it comes to a
boil. the reduce heat and simmer until the sauce has reduced some and
thickened enough to coat a spoon well, about 7 to 8 minutes, whisking
constantly. Remove from heat and gradually add 3/4 cup of the parmesan,
whisking until cheese is melted. Set aside.
Heat 6 large serving plates in a 250F oven. In a shallow pan (cake and pie
pans work well) combine the bread crumbs, parsley, olive oil, white
pepper, onion and garlic;, mix well. In a separate pan beat the eggs well,
then beat in the remaining 4 teaspoons Parmesan. Soak the veal in the egg
mixture for at least 5 minutes, being sure to coat it thoroughly.
Meanwhile, heat 1/4 inch oil to about 400F in a large skillett.
Then, just before frying, dredge veal in the bread crumbs, coating well
and pressing the crumbs in with your hands; shake off any excess. Fry the
veal in the hot oil until golden brown, about 1 minute per side. Do not
crowd. (Change the oil mid-way through frying if the crumbs in the bottom
start to burn.) Remove veal to a large platter and set aside.
Reheat the cheese sauce over medium-high heat, whisking frequently. (NOTE:
If butter starts separating from the sauce, whisk in about 1 tablespoon
cream or water.) Add the fettucini and loss until tho9roughly coated and
heated through, about 1 minute. Remove from heat and serve immediately.
To serve, place a piece of veal on each heated serving plate. roll each
portion of fettucini onto a large fork and lift onto the plate; Top the
fettucini with additional sauce from the skillet. From Paul Prudhomme's
Louisiana Kitchen
- - - - - - - - - - - - - - - - - -
Patout's Hot Crab Dip
Serving Size : 1
Categories : Cajun Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Butter (1/4 lb)
2 each Medium yellow onions -- choppe
1 each Small bell pepper -- chopped
2 each Garlic cloves -- minced
1 pint Heavy cream
1 cup Green onions -- chopped
1/2 cup Parsley -- chopped
1 teaspoon Dried basil
1 teaspoon Dried thyme
2 teaspoons Salt
2 teaspoons Ground black pepper
1 teaspoon Ground white pepper
5-6 shots Tabasco sauce
1 pound Fresh white crab meat
Melt the butter in a medium saucepan over medium heat.
Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until
wilted. Stir in the cream and bring to a simmer. Stir in the cream and
bring to a simmer. Stir in the green onions, parsley, herbs, and
seasonings and continue to simmer until the cream has reduced by about a
quarter and the sauce is thick. Stir in the crab meat, return to a simmer,
and let cook 2-3 minutes more. Pour into a chafing dish and serve as an
hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex
Patout writes, "I especially like it with garlic Melba toast." Makes about
1 quart.
- - - - - - - - - - - - - - - - - -
Pepper Biscuits
Serving Size : 12
Categories : Cajun Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups All purpose flour
1 tablespoon Baking powder
1/2 teaspoon Salt
1 tablespoon Coarse cracked black pepper
1/2 teaspoon Baking soda
3/4 cup Shortening
1 cup Buttermilk
Preheat oven to 450-500F. Sift 2 cups of the flour with the baking
powder, salt, pepper, and baking soda into a bowl. Cut in the shortening
with a pastry blender or fork, or work it in with your fingers. Add the
buttermilk to make a soft dough, mixing just until the dough holds
together. Flour your hands. Pull of a piece of dough the size of a
biscuit and dip the wet edge into the extra flour. The roll or pat into a
biscuit. Place slightly touching, on a lightly greased baking sheet. Bake
until golden golden brown.
8-10 minutes. From Nathalie Dupree's "New Southern Cooking"
- - - - - - - - - - - - - - - - - -
Red Beans & Rice
Larry
Serving Size : 6
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Red beans, dried
1 pound ham hocks -- smoked
1 each Bay leaf
1 each onion -- peeled
1 teaspoon Salt
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon Oregano
1 teaspoon Pepper
3 cups Rice -- cooked
Place beans, ham hocks, bay leaf and onion in a large pat and add enough
water to cover. Bring to a boil. Reduce heat to keep mixture at a slow
boil.
Cook until beans are very tender and liquid is the consistency of gravy, 3
to 4 hours .. adding more water if/ as needed to maintain
desired consistency. Discard bay leaf and onion. Remove ham hocks; when
cool enough to handle, carve out meat, dice and return meat to pot. Add
salt, chili powder, cumin, garlic powder, oregano and pepper. Simmer 30
minutes.
To serve spoon over cooked rice.
- - - - - - - - - - - - - - - - - -
NOTES : 1 cup beans = 1/2 pound
Works very well with Pinto beans also.
Red Beans and Rice
Serving Size : 6
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Red kidney beans
1 pound Salt pork
2 each Cloves garlic
1 teaspoon Italian seasoning
1 each Bell pepper
1 each Chopped onion
1 each Stalk celery
1 each Whole hot pepper
Cooked Rice
Boil pork 5 minutes to get rid of salt. Put pork in second water (hot)
and add beans, water, should be one-half inch above beans. Add
immediately, one bell pepper, one chopped onion, celery, garlic, Italian
seasoning and whole hot pepper. Cook slowly two to three hours, until
gravy is thick and beans tender -- just before dishing out add a pinch of
italian seasoning again. Salt to taste and serve with rice. From "Talk
About Good" contributed by Mrs. Charles Barras, Jr.
- - - - - - - - - - - - - - - - - -
Remoulade sauce
Serving Size : 10
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pint Mayonnaise
1 cup Ketchup
1 each 10 oz bottle Durkee's sauce
2 tablespoons Wine vinegar
2 tablespoons Lea & Perrins
1/4 cup Olive oil
1 cup Creole or poupon mustard
2 teaspoons Louisiana hot sauce
1/2 cup Prepared horseradish
Salt if needed
Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually.
Beat as if you are making mayonnaise. Add creole or poupon mustard, beat
some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and
louisiana hot sauce, beating after each ingredient.
Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends
say they even like this over some desserts, but I don't believe then, no."
From Justin Wilson's "Outdoor cooking With Inside Help"
- - - - - - - - - - - - - - - - - -
Rice, Apple and Raisin Dressing
Serving Size : 8
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
2 teaspoons Salt
1 1/2 teaspoons White pepper
1 teaspoon Garlic powder
1 teaspoon Dry mustard
1 teaspoon Ground cayenne pepper
1/2 teaspoon Black pepper
-----RICE INGREDIENTS-----
1/4 cup Vegetable oil
1 cup Chopped onions
1 cup Chopped green bell peppers
1/2 cup Pecan halves -- dry roasted
1/2 cup Raisins
4 tablespoons Unsalted butter
1 1/2 cups Uncooked rice (converted)
3 cups Pork -- beef or chicken stoc
2 cups Chopped unpeeled apples
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan, heat the oil over high heat until very hot, about 2
minutes. Add the onions and bell peppers; saute about 2 minutes, stirring
occasionally. Add the pecans (we ran out of pecans, so Lucy substituted
hickory nuts - good!) and continue cooking for about 3 minutes, stirring
occasionally. Add the raisins and butter (these are added together so the
raisins will absorb as much butter as possible). Stir until butter is
melted, then cook until raisins are plump, about 4 minutes, stirring
occasionally. Add the rice and seasoning mix and cook until rice starts
looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using
converted rice. Lucy used brown, long grain rice - super!. This will
require about 2 to 3 minutes, stirring almost constantly before the rice
looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in
the apples. Cover pan and bring to boil; lower heat and simmer covered for
5 minutes.
Remove from heat and let sit, *COVERED*, until rice is tender and stock is
absorbed, about 30 minutes.
(We cook the rice this slow way to let the flavors build to their
maximum.) Serve immediately, allowing about 3/4 cup per person.
From Paul Prudhomme's "Louisiana Kitchen"
- - - - - - - - - - - - - - - - - -
Seafood Dirty Rice
Serving Size : 6
Categories : Cajun Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds Small shrimp (see notes)
2 tablespoons Unsalted butter
1 tablespoon Vegetable oil
1/2 cup Canned tomato sauce
3 tablespoons Onions -- chopped very fine
2 1/2 tablespoons Green bell peppers -- chopped
2 tablespoons Celery -- chopped very fine
1 teaspoon Minced garlic
1 teaspoon Salt
1 teaspoon White pepper
1 teaspoon Dried thyme leaves
1/2 teaspoon Ground cayenne pepper
1 1/2 cups Basic shrimp stock
1/2 cup Heavy cream
3 1/2 cups Basic cooked rice
3/4 cup Green onions finely chopped
1 cup Packed -- lump crabmeat (1/2lb
NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with
shells and substitute other seafood ingredients for the heads in making
the seafood stock. Peel the shrimp and use the heads and shells to make
the stock; refrigerate shrimp until ready to use.
In a large skillet melt the butter with the oil.
Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white
pepper, thyme and cayenne pepper; saute over medium heat 5 minutes,
stirring frequently. Add the stock and continue cooking over high heat for
10 minutes, stirring occasionally. Stir in the rice, green onions and
crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat
through and serve immediately. From Paul Prudhomme's Louisiana Kitchen
- - - - - - - - - - - - - - - - - -
Seafood Gumbo From Tony Burke
Serving Size : 24
Categories : Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts
1 teaspoon Pepper -- white
4 quarts Seafood stock*
1 teaspoon Pepper -- black
5 Bay l
5 Bay leaf -- turkish
1/2 cup Oil
2 teaspoons Thyme, leaves -- dried
6 cups Okra -- sliced
2 teaspoons Basil -- dried
3 1/2 pounds Tomatoes -- canned
2 teaspoons Oregano, dried -- leaves
2 cups Onion -- chopped
etc.=-
1 cup Celery, chopped -- with leaves
3 cups Roux, dark -- (from 1 1/2 c. o
1 cup Peppers, bell -- chopped
1 pound Crab -- claw meat
2 tablespoons Garlic -- chopped
3 pounds Shrimp, small to medium
2 tablespoons Vinegar
1 Oysters -- =seasonings=-
1 tablespoon Salt
1 File` powder
1 teaspoon Cayenne pepper
1 *Make seafood stock from shr
carcasses or all of the above, substituting ham hocks, chicken backs, or
necks, or other meats depending on availability. (For the 4 quarts of
stock you will need about 4 pounds of shells, bones and meat.) Bring to a
boil, lower heat and simmer several hours. Strain the stock, discarding
solids.
(If time is a factor, simmer shrimp heads and shells and ham hocks in
chicken stock for at least an hour.) 2) Cook okra in the oil in a large,
heavy pot over medium heat, stirring and scraping until some of the
sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic,
peppers, vinegar, the seasoning and herb mix and cook over low to medium
heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux
into the okra and tomato mixture. Very slowly blend the stock into the
mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15
minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve
over rice with file` powder added to taste at the table. (File` powder
should not be cooked.) Source: Overton Anderson
- - - - - - - - - - - - - - - - - -
SMOKED CHICKEN AND PEPPERONI GUMBO
Serving Size : 6
Categories : Cajun Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
mixture:
1/4 teaspoon White pepper
1/4 teaspoon Red pepper
1/2 teaspoon Black pepper
1/2 teaspoon Thyme
1 teaspoon Dry parsley flakes
1/2 teaspoon Gumbo file powder -- (optional)
2 cups Onion
2 cups Green pepper
2 cups Celery -- meats:
2 Smoked chicken breasts.
12 Inches pepperoni. -- broth:
6 cups Chicken broth
Prepare vegetables. Cut half in larger hunks (say 1/2 inch) and cut rest
in fine chop (or use food processor).
Meats: two smoked chicken breasts, pulled from bone, skinned and pulled
into bite size pieces by hand. If you do not have smoked chicken, you may
get away with using a small amount of liquid smoke. I would guess no more
than 1/4 teaspoon. one stick (about 12 inches) pepperoni, cut into
moderately thick slices. (say 1/8 inch or about twice as thick as
presliced pizza pepperoni usually is)
Preparation: Using cast iron dutch oven, take the large cut onions and
singe them over medium high heat in the dry pan for about 3-4 minutes,
stirring constantly. Then add the rest of the vegetables and cook for
about 5 minutes more on medium heat, stirring frequently. Then add spice
mixture and stir to incorporate. Stir in about 2 tablespoon dry roux. Add
the broth and the pepperoni slices. Turn heat down to medium low and
simmer for at least 1/2 hour or until vegetables are tender and flavors
are merged. About 5 minutes before serving, add the chunks of chicken
breasts to the mixture.
At the same time, add more roux to thicken if desired.
Serve in bowl over lots of rice.
For additional smoke flavor, wrap the chicken bones and skin in cheese
cloth and place in the mixture at the same time as the pepperoni. Remove
all the bones and all the skin before stirring in the chicken pieces.
Makes 8 to 10 servings.
== Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV
vers. 1.50
- - - - - - - - - - - - - - - - - -
Smothered Round Steak
Serving Size : 4
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Round steak
2 teaspoons Salt
1/2 teaspoon Ground black pepper
1 teaspoon Ground red pepper
1 teaspoon Ground white pepper
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
- - - - - - - - - - - - - - - - - -
Sour Cream Brittlebread
Serving Size : 10
Categories : Cajun Appetizers
Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups All-purpose flour
1/4 cup Sugar
1/2 teaspoon Baking soda
1/2 cup Butter
1 cup Sour cream
2 tablespoons Creole seasoning
2 tablespoons Kosher salt for sprinkling
Preheat the oven to 400F. Sift together the flour, sugar, salt, and
baking soda into a bowl or food processor. Cut in the butter. Add the sour
cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a
soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch
squares. Sprinkle with kosher salt and place on an ungreased baking
sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to
crisp in the oven. Nathalie Dupree describes this recipe in her book "New
Southern Cooking" this way; "This crisp, cracker-like bread is good just
flavored with salt and sour cream.
But add Creole Seasoning and you'll have a hot and spicy appetizer that
will leave your guests begging for the recipe. It's nice to keep a big
airtight cookie jar full of these for snacking."
- - - - - - - - - - - - - - - - - -
Southern Biscuit Muffins
Serving Size : 12
Categories : Cajun Breads
Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups All-purpose flour
1/4 cup Sugar
1 1/2 tablespoons Baking powder
1/4 teaspoon Sa -- t
1/4 pound Plus 2 Tbsp unsalted butter
1 cup Cold milk
In a bowl, combine the flour, sugar, baking powder and salt; mix well,
breaking up any lumps. Work the butter in by hand until the mixture
resembles coarse cornmeal, making sure no lumps are left. Gradually stir
in the milk, mixing just until dry ingredients are moistened. DO NOT
OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until
golden brown, about 35 to 40 minutes. The finished muffins should have a
thick crust with a cakelike centre. From Paul Prudhomme's Louisiana
Kitchen
- - - - - - - - - - - - - - - - - -
SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME
Serving Size : 6
Categories : Poultry Cajun
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----SEASONING MIX-----
1 tablespoon + 1 tsp salt
2 teaspoons Onion powder
1 1/2 teaspoons Black pepper
1 1/2 teaspoons Rubbed sage
1 teaspoon White pepper
1 teaspoon Thyme
1/2 teaspoon Garlic powder
-----INGREDIENTS-----
18 Boneless chicken breasts -- skinned
2 cups Flour
2 Eggs
2 cups Milk
3 cups Vegetable oil
In a small bowl, combine salt, onion powder, black pepper, sage, white
pepper, thyme and garlic powder to make the seasoning mix. Mix seasoning
ingredients well.
Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic
bag and refrigerate overnight, if possible.
Remove chicken from refrigerator at least 1 hour before cooking.
Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs
and milk and set aside.
In a large deep skillet, heat oil to 375 degrees.
Just before frying, dredge chicken in flour, shake off excess.
Immediately place chicken in egg mixture and back into flour once again.
Place in hot oil in a single layer and fry until crisp before turning.
Turn only once.
Source: Paul Prudhomme's Seasoned America
- - - - - - - - - - - - - - - - - -
Stuffed Pork Chops
Serving Size : 6
Categories : Cajun Main Dish
Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each Med. apples coarsely chopped
7 tablespoons Unsalted butter
3 tablespoons Light brown sugar
1 teaspoon Vanilla extract
1/2 teaspoon Ground nutmeg
-----SEASONING MIX-----
1 tablespoon Salt
1 teaspoon Onion powder
1 teaspoon Ground cayenne pepper
3/4 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Dry mustard
1/2 teaspoon Rubbed sage
1/2 teaspoon Ground cumin
1/2 teaspoon Black pepper
1/2 teaspoon Dried thyme leaves
-----PORK CHOP INGREDIENTS-----
6 each 1-3/4" thick pork chops
3/4 pound Ground pork
1 cup Chopped onions
1 cup Chopped green bell peppers
2 teaspoons Minced garlic
1 can (4 oz) diced green chilies
1 cup Pork or chicken stock
1/2 cup Very fine bread crumbs
1/2 cup Finely chopped green onions
In a food processor or blender, process the apples, 4 Tablespoons of the
butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients; set
aside.
Prepare the pork chops by cutting a large pocket (to the bone) into the
larger side of each chop to hold the stuffing. In a large skillet, brown
the ground pork in the remaining 3 Tbsp. butter over high heat, about 3
minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the
seasoning mix, stirring well; cook about 5 minutes, stirring occasionally
and scraping pan bottom well. Stir in the green chilies and their juice
and continue cooking until mixture is well browned, about 6 to 8 minutes,
stirring occasionally and scraping the pan bottom as needed.
Add the stock and cook 5 minutes, stirring frequently. Stir in the bread
crumbs and cook about 2 minutes more, stirring constantly and scraping pan
bottom as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops and
inside the pockets, pressing it in by hand. Prop chops with pocket side up
in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into
each pocket; reserve the remaining stuffing. Bake chops with pocket up at
400F until the meat is done, about 1 hour 10 minutes. Place the remaining
stuffing in a small pan in the oven for the last 20 minutes to reheat.
Serve immediately with each chop arranged on top of a portion of the
remaining stuffing.
- - - - - - - - - - - - - - - - - -
Turkey Bayou Burgers
Sheila Lukins, Parade magazine, 5/22/94
Serving Size : 4 Preparation Time :0:30
Categories : American Cajun
On The Grill
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey
2 each scallions, 3 inches of top left on -- thinly sliced
1 each red bell pepper -- finely chopped
1 teaspoon garlic -- minced
2 tablespoons cilantro -- chopped
3/4 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon paprika
red pepper flakes to taste
salt and pepper to taste
4 each hamburger buns -- toasted
1/4 cup regular or reduced calorie mayonaise
type dressing
1 each ripe avocado -- sliced
prepare hot coals for grilling.
place the grounf turkey in a bowl and mix well with the scallions,
bell pepper, garlic, cilantro, and spices. season to taste with salt and
pepper. gently form into 4 patties.
grill patties over hot coals, 3 inches from heat, for about 5 or 6
minutes per side.
- - - - - - - - - - - - - - - - - -
NOTES : 346 calories, 13g fat, 62 mg cholestorel.
Very Hot Cajun Sauce for Beef
Serving Size : 6
Categories : Cajun Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Chopped onions
1/2 cup Chopped green peppers
1/4 cup Chopped celery
1/4 cup Vegetable oil
1/4 cup + 1 Tbsp all-purpose flour
3/4 teaspoon Ground cayenne pepper
1/2 teaspoon White pepper
1/2 teaspoon Black pepper
2 each Bay leaves
1/4 cup Minced jalapeno peppers(note
1 teaspoon Minced garlic
3 cups Basic beef stock
NOTE: Fresh jalapenos are preferred; if you have to use pickled ones,
rinse as much vinegar from them as possible. Combine the onions, bell
peppers and celery in a small bowl and set aside while you start the roux.
(NOTE: Unlike the roux in most other recipes in this book, the roux we use
here is light brown. Therefore, instead of heating the oil to the smoking
stage, we heat it to only 250F; this prevents the roux from getting too
brown.) In a heavy 2-quart saucepan heat the oil over medium-low heat to
about 250F. With a metal whisk, whisk in the flour a little at a time
until smooth. Continue cooking, whisking constantly, until roux is light
brown, about 2 to 3 minutes. Be carefyul not to let the roux scorch or
splash on your skin. Remove from heat and with a spoon immediately stir
in the vegtable mixture and the red, white and black peppers; return pan
to high heat and cook about 2 minutes, stirring constantly. Add the bay
leaves, jalapeno peppers and garlic, stirring well. Continue cooking about
2 minutes, stirring constantly. (We're cooking the seasonings and
vegetables in the light roux and the mixture should, therefore, be pasty.)
Remove from heat.
In a separate 2-quart saucepan, bring the stock to a boil. Add the roux
mixture by spoonfuls to the boiling stock, strirring until dissolved
between each addition. Bring mixture to a boil, then reduce heat to a
simmer and cook until the sauce reduces to 3-1/2 cups, about 15 minutes.
Skim any oil from the top and serve immediately.
From Paul Prudhomme's Louisiana Kitchen
- - - - - - - - - - - - - - - - - -
Wild Duck and Andouille Sauce Piquant
Serving Size : 12
Categories : Cajun Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Olive oil (for roux)
3 cups Plain flour (for roux)
3 cups Onions -- chopped
1 cup Bell pepper -- chopped
3 cups Geen onions -- chopped
2 cups Parsley -- chopped
Water
2 tablespoons Garlic -- finely chopped
3 cups Chablis wine
1/2 teaspoon Dried mint -- crushed
11 cups Tomato sauce
3 tablespoons Lea & Perrins
6 teaspoons Louisiana hot sauce
5 teaspoons Salt
1 pound Andouille -- sliced 1/4" thick
2 1/2 pounds Wild duck breasts
Brown off duck breasts in some olive oil. Make a roux with oil and flour
(see Justin's recipe posted earlier). Add onions, bell pepper, green
onions, and parsley to roux. Stir and cook. Add one cup water and
garlic. Cook. Add wine and some more water. Add other seasonings and
tomato sauce. Mix well. Add andouille (or smoked sausage) and duck
breasts. Stir. Simmer on low heat for 3 to 4 hours.
Stir occasionally. Add more salt and cayenne to your taste. Makes about 3
gallons, so this is for alot of people. Serve over spaghetti or rice. From
Justin Wilson's "Outdoor Cooking With Inside Help"
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