Forest (Shrimp) Gumbo

Here’s an easy-to-make Creole Style Shrimp Gumbo Recipe with spicy Andouille sausage. The recipe is preceded by a satire of a famous movie (can you guess which one?) and introduces Erika Lee Harris….

How to make Spicy Chunky Vegetable Soup

This creole-spiced vegetable soup is loaded with tons of tender vegetables and a spicy delicious hot broth. This soup will keep you warm on any cold day and if you’re on a budget this will last you 3-4 days. Every spoonful gives you chunky goodness and it is definitely a recipe that will make people come back for seconds. While cooking, this soup will let off an aroma that will fill your whole hou…

Roux

variety of soups and sauces, including my creamy potato soup recipe. My roux recipe calls for 4 tablespoons all purpose flour and 4 tablespoons of butter. This roux will thicken 2-4 quarts of soup or sauce. Add butter to a frying pan, which has been preheated on low. When the butter is melted, slowly whisk in the flour. Add flour in stages just in case it gets too thick. After 3-5 minutes, you’ll…

Creamy Potato Soup Recipe

– How to Make Creamy Potato Soup from the Cajun Recipes at Cajun Cooking TV. See also, Cream of Potato Soup Recipe, Cream Potato Soup, Creamy Potato Soup Recipes, Recipe for Cream of Potato Soup, Southern Potato Soup….

Crawfish and Corn Chowder

A delicious traditional crawfish and corn chowder! Spice it up with some cayenne or Tabasco.

Ingredients

4 tablespoons butter
1 large onion, chopped fine
1/2 cup celery, chopped fine
2 gloves garlic, chopped fine
4 tablespoons flour
4 cups fresh or frozen corn
4 cups seafood or chicken stock
1 bunch green onions, chopped fine
1/4 cup chopped parsley
2 Tbsp. Crystal Hot Sauce
1 lb. cooked crawfish tails
2 cups heavy cream

Directions
Sauté onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half & half or no-fat half & half can be substituted for heavy cream. Crab meat or shrimp can be substituted for crawfish.) Serves 8.

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