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Anyone on here have some good cajun or creole recipes. I love me some good cookin'. I want to try and make a Jambalaya dish, or some good Cajun-Chicken pasta.
Anyone on here have some good cajun or creole recipes. I love me some good cookin'. I want to try and make a Jambalaya dish, or some good Cajun-Chicken pasta.
Just put Tony Chachere's creole seasoning on everything....There's you cajun tasting food
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Hit me up, I'm make this clam chowder recipe I know if anyone is interested. Its not cajun or anything, buts it's really good the next time I get around to cooking it I'll post stuff
Well my mom's side of the family is almost all French Cajun, straight from LA. Here is a recipe from my great grandmother for authentic cajun gumbo. However, I will warn you, unless you have someone to show you how to make it, the roux is very hard to get right.
1/2 c. oil Boil Eggs to cut up in gumbo
3/4 c. flour
1 c. cold water
1 quart boiling water
2 large onions, chopped
4 ribs celery, scraped and chopped
4 T. salt
1 T. black pepper
l large hen, cut into serving pieces
3 quarts boiling water
1/2 c. pasley, chopped
12 c. green onion tops, chopped
Hot rice
File
Season & flour chicken. Fry in hot oil and remove. In separate pot, boil sausage 15 min. and drain…let cool. In gumbo pot, place chicken, sausage, 3 quarts water, celery, salt & pepper…let boil.
Make Roux – 3/4 c. oil, 1 c. flour.
Cook, stirring constantly until dark brown. Then add chopped onion to roux and let sauté. Add 1 c. water and blend. Pour into gumbo pot and blend.
Cook until chicken is tender and sausage is cooked. Remove chicken pieces and cool… remove chicken from bones, etc. and place meat back into gumbo pot. Continue to cook until tender…adding water as necessary. When cooked, add parsley and green onion tops… let simmer a few minutes and serve over rice. Add file to taste.
*I will add that whenever we make it we have Louisiana sausage shipped to us from relatives in LA. The right kind of sausage makes all the difference too.
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However, I will warn you, unless you have someone to show you how to make it, the roux is very hard to get right.
making a roux isn't that tough, it's just time and temp. They vary from a white to blond all the way to a brown or even a chocolate in color and the color comes as you cook it; the longer the darker. People make the mistake of stopping early with the roux for gumbos. This dish requires a brown roux so just cook it until it is dark. But remember,
Quote:
the darker the roux, the less thickening power it has; a chocolate roux has about one-fourth the thickening power, by weight, of a white roux.
You would generally use clarified butter in a lighter colored roux (I like bacon fat). For Cajun or Creole gumbos you use a vegetable oil because of its higher smoke point and ability to get a brown/chocolate color. Keep stirring and don't burn it.
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making a roux isn't that tough, it's just time and temp. They vary from a white to blond all the way to a brown or even a chocolate in color and the color comes as you cook it; the longer the darker. People make the mistake of stopping early with the roux for gumbos. This dish requires a brown roux so just cook it until it is dark. But remember,
You would generally use clarified butter in a lighter colored roux (I like bacon fat). For Cajun or Creole gumbos you use a vegetable oil because of its higher smoke point and ability to get a brown/chocolate color. Keep stirring and don't burn it.
Yeah, I know all that, but that's good information, thanks for posting it. And you're right, making a roux isn't that tough, but making the perfect roux isn't that easy either I know I've found a noticeable difference in the taste of the gumbo depending on the roux.
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Faithful are the wounds of a friend, but the kisses of an enemy are deceitful. -Proverbs 27:6
Good eye! I dont make a a roux per se, but I did forget the step in my blog where you should add 1-2 TBSP flour to the veggies after you sautee them for a while.
Cajun and Creole
I know I've found a noticeable difference in the taste of the gumbo depending on the roux.
No roux for an étouffée?
