Instructions:
Set a large heavy bottomed Dutch oven over a medium heat. Melt the butter, add the flour and make a roux the color of peanut butter. (See roux photo, page 10 of source book linked below). Add the chopped onion, celery, and bell pepper are tender. Add the garlic, basil, black pepper, white pepper, cayenne pepper, salt, and paprika and cook for two minutes. Stir in the Tabasco sauce and stock and bring to a gentle boil. Add the crawfish tails, green onions, and parsley. Simmer for about 5 minutes, stirring occasionally. Serve over steamed rice. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
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Notes:
The best turkey injector can be ordered from cajuninjector.com (or on Amazon). Turkey fryers can be found at many stores. I recommend frying outside with a plastic kidding pool under the fryer to catch all the grease.
Instructions:
Dice and marinate chicken in 1 tbsp of Cajun seasoning for an hour minimum in the refrigerator. Sauté chicken in vegetable oil until done. Sauté mushrooms in butter or vegetable oil until done. Mix whipping cream and 1 tbsp Cajun seasoning in large pot or crockpot until hot. Then add tomatoes, mushrooms and onions and keep on low heat. Cook pasta according to package instructions. Then add pasta and chicken to sauce. Mix well. Sprinkle parmesan cheese on top when serving. Can add more Cajun seasoning for spicier taste.
Instructions:
Cover the chicken with water and set over medium heat. Bring to a boil, reduce the heat and simmer for about 45 minutes. Remove the chicken from the pot and reserve the stock. When cool enough to handle, remove the chicken meat from the bones and skin and cut it into bite sized pieces. Set aside. Reserve stock. Meanwhile, in a large heavy bottomed Dutch oven over a medium heat, sauté the sausage in the oil until lightly browned. Remove it from the pot with a slotted spoon and set it aside with the chicken. Add the onion, celery, and bell pepper to the pot and sauté until tender. Add the crushed tomatoes, garlic, salt and pepper and cook for about 10 minutes, stirring and scraping the bottom of the pot. Stir in the rice and mix well. Stir in 1 1/2 cups of the reserved chicken stock, bring the pot to a boil and then reduce to a simmer. Add the sausage, chicken, and raw peeled shrimp. Cook uncovered, stirring occasionally, until the rice and shrimp are done, about 20 minutes. Source: Gumbo Shop : A New Orleans Restaurant Cookbook
Instructions:
Prepare and assemble all ingredients for the gumbo. Heat the oil in a heavy 8 quart pot over medium heat. Add the flour and stir until it turns brown in color. This could take up to 30 minutes. Immediately add the onion, green pepper, green onion, parsley and garlic. Continue cooking about 10 minutes longer, stirring frequently. Add the tomato puree, shrimp, crab, sausage, okra and seasonings. Add water to cover the ingredients by 1 inch. Bring to a boil and then lower the heat and simmer for 2-3 hours. Serve over rice if preferred.
Instructions:
Set a large heavy bottomed Dutch oven over medium heat, add the bacon and cook, stirring occasionally, until the bacon pieces are crisp. Remove the bacon with a slotted spoon and set aside. Add the onion and bell pepper to the rendered bacon fat and sauté, stirring occasionally, until tender. Add the garlic and cook for 1 minute. Add the black, white, and cayenne pepper, the bay leaves, thyme, and salt. Stir in the bacon and the tasso and cook for 1 minute. Add the carrots, potatoes, and corn kernels. Mix well and cook for 2 to 3 minutes. Add the creamed corn and cook for 1 minute, stirring well. Slowly stir in the chicken stock and bring to a slow boil. Cover and simmer for about 15 minutes or until carrots and potatoes are tender. Belnd in the cream and add the crawfish. Return to a gentle simmer, adjust the seasoning and cook for 5 minutes. Serve in large soup plates, garnishing each with a tablespoon of chopped green onion. Source: Gumbo Shop : A New Orleans Restaurant Cookbook |