I Want To Make Some Authentic Cajun Food. Anyone Have A Good Recipe?
February 17, 2010 by admin
Filed under Cajun Food FAQ
Chicken, Sausage, and Shrimp Gumbo
1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Insturctions:
In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.
Mix the broth in slowly and blend until smooth.
At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.
Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.
To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.
Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.
Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.
Red Beans and Rice
8 ounces ham or reduced-fat smoked turkey sausage, sliced
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green peppers
• 1 1/2 cups sliced celery
• 1/2 cup sliced green oniions and tops
• 1/2 to 1 jalapeno chili
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried marjoram leaves
• 2 cans (15 ounces each) any red-colored beans, drained and rinsed
• 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth • 3 to 4 dashes red pepper sauce
• Salt to taste
• Cayenne and black pepper
• 4 cups cooked rice, warm
Cook sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeno chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer.
Add beans to saucepan; mash about 1/4 the beans with potato masher of meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper.
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the librarian on Wed, 17th Feb 2010 2:09 pm
Crawfish Jambalaya I
1 lb or 2-1/2 cups crawfish tails
1-1/4 cups rice, uncooked (long grain)
1 tsp flour
2 tbs bacon fat melted
1 cup onion, chopped fine
1/2 cup parsley
7 cloves of garlic minced (don’t buy the pre-minced stuff)
1/2 cup green onion tops, chopped fine
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1/4 cup crawfish fat (optional)
1-1/2 cups fish stock or water
2-1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper
Brown flour in bacon fat to a golden brown (roux). Add onions. Stir constantly until onions are almost cooked. Add one and a half cups fish stock and simmer one half hour. Add crawfish tails and fat. Cook until crawfish tails turn pink. Add about two cups water and bring to a boil. When water is rapidly boiling, add remainder of ingredients. Stir to blend and cook on low heat covered for about 1/2 hour or until rice is tender. Five minutes before serving, use a two-prong fork to fluff up jambalaya so that rice will have a tendency to fall apart.
CabinAsh on Wed, 17th Feb 2010 8:07 pm
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