Cajun Turkey Gravy

Just in time for Thanksgiving Day, here is our simple and fast Cajun Turkey Gravy. This is just the Gravy part, part one covers the Cajun Turkey that gave these drippings. Normally we use the broth for our stuffing to make it Cajun style too. We only use the fat for the roux and add chicken stock or water for the gravy. If you use the broth for your gravy, it WILL increase the heat level many fold…

HOW TO MAKE A CREOLE SAUCE RECIPE

BRING BUTTER & HEAVY CREAM TO A BOIL AFTER SEASONING WITH PAPRIKA. CREOLE SEASONING. SALT. PEPPER. (LIGHT) DRIED OREGANO….ONCE SAUCE STARTS TO BOIL STIR IN CRAB MEAT. DICED CELERY AND RED ONIONS! Continue to boil and let sauce thicken OR add more cream if needed! I sauteed chicken to go with it and served it over orzo pasta (rice works too!)…

Low carb cajun burger-making the hamburger buns part 1

This low carb cajun burger recipe come as a 3 part series. We will make the cajun buns, then the cajun mayonnaise and last we will make the cajun burger pattie. I hope you all enjoy this one as much as I did. This cajun burger is spicy and delicious. Please visit my website for the full recipe )…

Can U Give Me A Good Cajun Recipe? Ive Ate The Food, Love It, Now I Wanna Try And Make It Myself, Any Ideas?

please note i may not be as experienced as you, so please go into detail about the recipe please and thank you!

I Want To Make Some Authentic Cajun Food. Anyone Have A Good Recipe?

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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