Other recipes in this category
  • everyday gumbo
    1 1/2 cups crab meat
    2 pounds shrimp, in shells
    3 quarts water
    2 bay leaves
    2 slices lemon
    2 slices onion
    Salt
    Red and black pepper
    Parsley
    2 pounds okra, sliced
    6 tablespoons bacon grease, divided
    4 tomatoes, peeled and chopped
    2 onions, finely chopped
    2 green bell peppers, finely chopped
    2 red pepper pods, finely chopped
    4 tablespoons brown roux
    Reserved shrimp stock
    Salt, pepper, thyme, parsley, to taste
    Hot boiled riceIn a large Dutch oven boil the water with bay leaves, lemon, the 2 slices of onion, and judicious amounts of salt, pepper, cayenne and parsley. Wash shrimp and add to pot boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Set shrimp and crab meat aside.Sauté okra slices in 3 tablespoons bacon grease in large cast iron skillet. The okra will turn darker and lose some of its stickiness as it cooks. When soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat 3 tablespoons bacon grease in it. Sauté the finely chopped onion, green pepper, and red pepper pods. When soft, add these ingredients to the stew pot.In a saucepan, warm the roux strain and stir in 2 cups of the shrimp stock. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 2 hours, adding more strained stock if needed for consistency. Adjust seasonings with the salt, pepper, thyme, and parsley. When it has simmered for at least 3 to 4 hours and the flavors have begun to blend, add the shrimp and crab meat and cook for 15 more minutes.Serve with fresh boiled rice in soup bowls.Serves 6 to 8.
  • chicken creole
    Posted by RackyRain at recipegoldmine.com 1/13/2002 12:56 am1 pound skinless boneless chicken breast halves
    1 teaspoon paprika
    1/4 teaspoon cayenne pepper
    2 tablespoons light butter, divided
    3/4 cup chopped onions
    1/2 cup chopped green bell peppers
    1/4 cup chopped celery
    2 cloves garlic, minced
    1 (14 1/2 ounce) can chopped stewed tomatoes, undrained
    1 teaspoon rosemary
    1/2 teaspoon marjoram
    1 bay leaf
    1 tablespoon flour
    1/4 cup water
    3 cups hot cooked rice Sprinkle the chicken with paprika and cayenne pepper and set aside. In a large frying pan, sauté the onions, bell peppers, celery, and garlic in 1 tablespoon of the butter for 5 minutes over medium heat. Remove vegetables from pan.Turn heat to medium high and melt remaining 1 tablespoon butter in frying pan. Add chicken and cook for about 5 minutes, turning to brown on both sides.Add tomatoes with liquid, rosemary, marjoram, bay leaf, and half of the cooked vegetables. Reduce heat, cover, and simmer for 20 to 25 minutes or until chicken is tender. Blend flour and water until smooth. Stir gradually into frying pan. Cook, stirring constantly, until mixture thickens. Add remaining vegetables and heat through. Remove and discard bay leaf.Serve with rice.Makes 4 servings.
  • bayou shrimp
    1/2 cup chopped onion
    1/2 cup chopped celery
    2 tablespoons margarine
    1 cup fresh mushrooms, sliced
    1 (1 pound) can whole tomatoes, chopped
    1 (8 ounce) can tomato sauce
    1/8 teaspoon seasoned salt
    1/8 teaspoon Tabasco® sauce
    2 tablespoons parsley flakes
    1 1/4 cups cooked or canned shrimpSauté onion and celery in margarine until limp. Add mushrooms and sauté for 1 minute. Stir in garlic, tomatoes, tomato sauce, salt, Tabasco® sauce and parsley. Simmer, covered for 15 minutes to blend flavors stir occasionally.Add shrimp to sauce stir to mix. Let stand a few minutes to heat shrimp do not boil. Serve over hot cooked rice or spaghetti.Makes 4 servings.
  • louisiana yam corn bread
    2 cups all-purpose flour
    2 cups yellow cornmeal
    2 1/2 tablespoons baking powder
    2 teaspoons salt
    1/2 cup granulated sugar
    4 eggs
    3/4 cup milk
    1/3 cup vegetable oil
    2 2/3 cup mashed cooked or canned sweet potatoesSift all the dry ingredients together and set aside.Combine the eggs, milk and oil in a large bowl, beat until smooth. Add yams and beat until well blended. Add dry ingredients, stirring only until moistened. Spoon it into two greased eight-inch square baking pans. Bake at 425 degrees F for 40 minutes or until done. Cut into squares and serve warm with butter.
  • cajun coffee
    This is an old Cajun recipe.3 cups strong black coffee
    1/4 cup molasses
    1 cup cream, whipped
    Dash of nutmeg
    Rum (optional)Mix coffee and molasses and heat to a low simmer. Stir to blend. Divide mixture between 4 cups or heat-proof glasses. Top with cream and a dash of nutmeg. The idea is to sip the coffee mixture through the cream, much like Irish coffee. Some Cajuns like to mix a tablespoon of rum in with the coffee and molasses.Yield: serves 4