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"Recipes of a Cajun" cookbook is NOW available!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Also available on Nook & Kindle...check it out!

 

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Here's a few "samples" cher!

 

 

CHICKEN AND SAUSAGE GUMBO

1 qt veg oil                                 1 gal water

1 lbs flour                                   1 gal chicken broth

4 lbs boneless,skinless chicken         3 tbsp salt to taste

2 lbs turkey wings,cut up & smoked  1 tbsp basil

3 lg onions, chopped                    3 tbsp black pepper

1 lg bell pepper                          2 tbsp smoked hot sauce

2 tbsp garlic, minced                   3 (15 oz) cans okra w/tomatoes

2 lbs smoked sausage, sliced          1 dozen eggs, boiled

1 lbs smoked andouille                  1 tbsp parsley

 

 

Start by cutting up your chicken, onions, bell pepper & slicing the sausage into 1/4 inch slices.

Boil a pot of water for the eggs for 30 mins, peel & set aside.

In a different pot, start boiling a medium pot of water, then add your sliced sausage & let it boil the fat out of it for 30 minutes.

Next, slice the andouille, about 1/4 thick then quarter.

Now, in a large pot add your oil & get it hot then pour in the flour to start making the roux.

Stir continuously with a whisk until it gets to the darkness you like, (almost to a chocolate color is my preference).

Once you reach that color, add your chicken & turkey wings into the roux & keep stirring.

Now you want to add your onions, bell pepper & garlic into the pot and saute until the vegetables are clear.

Drain the sausage & add the sausage and andouille into the pot;stir for for 10 minutes & add the water & broth.

Let the gumbo come to a boil & add the basil, salt, pepper, smoked hot sauce & okra.

Boil for 1 hour & 15 minutes.

Taste & add seasoning if needed.

At this point, add your eggs & parsley.

Simmer for 45 more mins, then turn off the fire and let set for 1 1/2 hours before serving so all the rich cajun flavor can combine.

Serve over some hot rice & serve with potato salad or baked sweet potatoes & some butter sliced bread.

Some people like gumbo with the gumbo file, me, if you want it you can put some in your bowl at the table. 

 

 

POTATO SOUP 

7 strips bacon                                   1 tbsp black pepper

1 medium purple onion, diced               1/4 tsp smoked cayenne

2 stalks celery, chopped finely               1 tsp salt

1 tbsp garlic, minced                           1 pint half and half milk

10 lbs red potatoes, peeled & quartered   4 qts water

1/4 cup parsley, chopped

 

First, fry your bacon in a stockpot on medium-high.

Once bacon is half way cooked, add onions, celery & garlic.

Cut bacon into pieces.

Cooked until vegetable are tender.

Add the water & bring to a boil; then, add potatoes.

Cook for 45 mins & stirring occasionally, but keep cover on.

After about 45 minutes, take 1/2 of water & potatoes out & puree until potatoes are all liquid.

Add the puree back into the stock pot & add your salt, pepper & milk.

Cook for 25 more mins, covered. Stir often at this time.

Serve with some grated cheese & hot french bread. Enjoy!

 

 

SEAFOOD DIP

2 c. mayonnaise             1 1/4 tsp hot sauce

1/2 cup water                1 tsp smoked paprika

1 tsp salt                       1 tsp dry mustard

1 tbsp garlic juice           3/4 tsp white pepper

3 1/2 tsp ketchup            1/8 pinch celery seed

1 tsp ground ginger

 

Mix all ingredients & whisk all together very well.

Best if refrigerated over night or 3 hrs before serving.

Great for any seafood. Enjoy!

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