More Cajun food!!

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Stogie
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2003/07/24 08:51:27 (permalink)

More Cajun food!!

OK, Looks like I promised more recipes. So here they are! I am again out of town for the next 10 days so I will check back later!

Enjoy!!

Stogie
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Here are my 2 favorites from Chef Paul Prudhomme...still the greatest Cajun cook! He is known for his rigorous cooking...high heat roux and stirring the pot forever!

Prudhomme Crawfish Etouffee

1 teaspoon Salt
1 1/2 teaspoon(s) Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1 teaspoon Basil, dried
1/2 teaspoon Thyme, dried
1/4 cup Onion(s), diced
1/4 cup Celery, diced
1/4 cup Green pepper, diced
1/2 cup Oil
3/4 cup Flour
3 cup(s) Fish stock or clam juice
2 Stick(s) Butter
2 pound(s) Crawfish or Shrimp
1 cup Green onion, minced
4 cup(s) Rice, cooked

PREPARATION:
Combine first 6 ingredients and set aside.
Make a roux with the flour and oil. Bring to dark red-brown color.
Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
Remove pan from heat and stir until mixture stops bubbling.
Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
Remove from heat and cool.
In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
Cook until butter is melted, about 4-6 minutes.
Add the remaining seasonings, stir well and remove from heat.
Serve over rice.
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I could never figure out how this guy got so big!! All of his recipes involve "active" cooking techniques. In this one, you will be exhausted after stirring the pot for 20 minutes!!

Chef Paul Prudhomme's Corn and Andouille Soup

1 tablespoon Brown sugar
1 1/4 teaspoons Paprika
1 1/2 teaspoons Salt
1 teaspoon Basil, dried
1/2 teaspoon Garlic powder
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Cayenne pepper
1/4 teaspoon Cumin powder
1/4 teaspoon Black pepper
1/4 teaspoon White pepper
1 cup Onion(s), chopped
1 cup Green pepper, diced
1/2 pound Smoked sausage
3 1/2 cups Chicken stock
3 cups Corn
1 cup Tomato(s), fresh, chopped
3 tablespoons Flour
1 tablespoon Garlic, fresh, chopped

PREPARATION:
Mix first 11 spices.

Heat large pan to very hot. Add 1/2 the onions and 1/2 the green peppers and 1/2 of the spice mixture and all the sausage. Saute over HIGH heat for 20 minutes, stirring and scraping constantly. Add some stock if needed to keep from burning.

Reduce heat to low. Add corn, tomatoes, flour, garlic, rest of the onions, green peppers and spice mixture. Add 1/2 of the chicken stock.

Cook over low heat for 40 minutes, scraping and stirring every 10 minutes.

Add the rest of the stock, bring to boil, reduce heat and simmer for 15 minutes.
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Here is the recipe for the Monday meal served in many Cajun households. That is typically wash day and this dish is designed to simmer on the stove all day.

Couzan Billy's Red Beans & Rice

1 pound Dried beans
1 pound Andouille sausage
1 cup Onion(s), chopped
1/2 cup Green onion, minced
1 tablespoon Garlic
2 teaspoons Salt
2 teaspoons Crab boil
2 stalks Celery, minced
3 pounds Ham hocks, smoked

PREPARATION:
Soak beans overnight.

Brown the sausage, onions, garlic and celery.

Add remaining ingredients to stock pot. Add enough water to just cover.

Bring to boil and Simmer all day.

During the last 30 minutes, mash some of the beans until desired thickness is reached.

Spoon over rice to serve.
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