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Browsing Tag: Cajun
Tonight’s recipe is another Louisiana classic, etoufee. Completing the triad of well known Cajun cuisine alongside gumbo and jambalaya, this dish showcases the shrimp in a deeply browned roux based sauce paired with rice. Clam juice, garlic, tomatoes, and the ‘holy trinity’ of bell pepper, celery, and onion round out the major players, delivering that famous base flavor. Spices add the pizazz – creole seasoning, three types of pepper, and thyme. Louisiana hot sauce is optional, but delivers a nice kick worth the addition. Crystal or Tabasco, it’s your choice as either works fine. Making the roux is the only time consuming aspect of this dish. It does indeed take patience and quite a bit of stirring, but the reward is well…
I think it is time I post the down and dirty rice recipe that I teased everyone with last November in a picture post. When doing this dish for one, I skip using chicken livers because I will never use the remainder. I know, I hear the catcalls and boos from the readers informing me quite forcefully that this is not dirty rice. Maybe so… but I just cannot bring myself to waste the leftover chicken livers, so it is an impasse. Regardless of the name, this dish is quick to prepare and super delicious with the Creole/Cajun flavors shining through from the ‘Trinity’ to the Creole Seasoning from Tony Chachere. In this dish, I am using precooked rice like I recently saw Chef…
Tonight we are going Cajun with some Jambalaya! You may be thinking”What? How do you do that for one person? And doesn’t it take a lot of work?” Well, the answer is… jambalaya is a simple dish to prepare and of course you can make it for one person. Let me show you how I do it! Save Print Prawn and Sausage Jambalaya Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 1 Ingredients 1 andouille sausage, sliced 6 – 8 large prawns, peeled and deveined ½ green pepper, diced (approximately ½ cup) 1 stalk celery, diced (approximately ½ cup) ½ onion, diced (approximately ½ cup) 1 tomato, diced (approximately ½ cup) 2 cloves…
Per request, here is the large group (i.e. family/party) gumbo recipe. This gumbo is a crowd pleaser whenever I bring it to parties or impromptu ‘pop-up’ dinners. This recipe takes some effort and planning, but the results are the best. I make the recipe in segments and complete the cooking in a slow cooker/crock pot. So without further ado… Debby, this recipe is for you! Save Print Chicken, Andouille, and Prawn Gumbo Ingredients 2 tablespoon vegetable oil 1 pound andouille sausage, cut crosswise ½ -inch thick pieces 1½ pounds chicken breast tenders, cut into ¾ -inch thick pieces 1 lb of prawns (26 – 30), shelled and deveined 1 tablespoon Creole seasoning ½ cup butter ½ cup all-purpose flour 2 cups…
This dish is something I have made for parties or impromptu ‘pop-up’ dinners with friends, always getting rave reviews and recipe requests. But the challenge was how to make this for myself? Well, after a little testing, I came up with this recipe. It is a great meal for cold fall or winter nights here in the Northwest. I think this recipe makes the right amount of gumbo; rich, flavorful and containing substantial ‘goodies’ (andouille and prawns). It takes a little effort and time, but is well worth it. Once prepared, the gumbo simmers for an hour to meld the flavors before adding the prawns and serving when they are done. I like to pair this dish simply with white or yellow rice…