ROUX—

5Tbs of butter and 5Tbs of flour. Melt butter fully and mix in flour. Stir until milk chocolate color. Mix in 2/3 cup of onion. Stir for a few minutes. Mix in 2/3 cup of celery and 1/4 cup of bell peppers. 2 cloves of chopped garlic – Or one, use to taste.

BROTH—

1.5 quarts of chicken broth — mix with roux and stir. Mix in desired ammout of Rotel Tomatos. Let cook for an hour. Add desired ammount cajun and file powder. Stir. Add in peppers and then seafood. Stir, let cook. Remove from heat. Serve.

you almost got it, the few things i would change is use vegetable oil instead of butter for the roux and you do have to constantly stir the roux or it will burn (could take about 30 minutes to get the right color)(do not use a nonstick pan) and you can add the onions, bellpepper and celery and garlic after you add the broth (i would use seasoned water or shrimp stock not chicken broth) cook this about an hour
and another thing i wouldn’t do is add tomatoes but i make a cajun gumbo and what you are doing is creole and either way is OK
also you just want to add the shrimp at the very end like 10 minutes before serving.

serve with rice in a bowl

another suggestion would be to add okra if it is availible in your area chop in small pieces and add 30 minutes before serving

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1. Thai
2. Mexican
3. Malaysian
4. Chinese (Sichuan/Hunan)
5. Japanese
6. Spanish (Tapas)
7. French
8. Vietnamese
9. American (Cajun)
10. Peruvian

Honorable Mention – North African, Italian, American (Seafood), Chinese (Shanghai), Vietnamese, American (Steaks), Indian, Brazilian, Korean BBQ & Ethiopian

Thai food is heaven on a plate.

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My birthday is in August..and its also the Anniversary of me and my boyfriend. Im turning 21 and this will be our 4 year anniversary. Can anyone please help me with a GREAT restaurant to go to where we have to kinda dress up, foods good, and possibly have Cajun Seafood (optional) lol..in Houston (or surrounding area)…

Well Pappadeaux (off I-10) has Cajun Food but it’s not the dressiest place ever. (It is nice though and if you’re 21 it might be good for your budget)

Good company seafood is a nice place (quite near pappadeaux). If you don’t care about the cajun, Benihanas is always a fun celebratory place. Yao’s (Yao Ming’s restaraunt) has good Chinese food and is pretty.

If you’re looking for something even classier and fancier I would recommend La Griglia which is a super posh Italian place on West Gray (sort of near to Downtown but not in it), or Bank (which is muy expensive but awesome).

Of course, just google downtown Houston restaraunts to search downtown but I personally don’t really like going downtown.

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Which American cuisine do you like the best? Here are the options:
~ New England (clam chowder, boiled dinners, baked beans, lobster, maple syrup, etc.)
~ New York Deli style (mostly German/Jewish cuisine)
~ Pennsylvania Amish (doughnuts, egg noodles, etc.)
~ Southern (Chesapeake seafood, BBQ, Smithfield ham, Low Country, Cajun/Creole, Appalachian, cornbread, biscuits, grits, blackberry cobbler, etc.)
~ Southwestern (AKA Tex-Mex)
~ Midwestern (basic meat and potatoes type dishes, Chicago deep dish pizza, Pierogies, etc.)

This is done out of boredom, just curious.

Southern all the way! I love me some BBQ sauce! And potoatoes. And cornbread. And biscuits. And steak. And butter. And corn. And blackberry stuff. And cotton. And grits.

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My husband and I are having some freinds over for dinner, and in traditional southern fashion, I am going to make a big pot of gumbo. I need some ideas for an appetizer to serve beforehand. I would like it to compliment the gumbo (chicken and andouille sausage), so bring on your cajun and creole recipes. I would like to avoid anything with alcohol or seafood, as I am pregnant and my buddies and my husband are not big seafood people (I know, it’s crazy…). Thanks in advance!

I’m not invited ????

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Share your yummy recipes! I have been in a mood to cook different and yummy things here lately! Something quick and easy though and something the whole family will love!

So far I have made:
Chicken Crossaints
Chicken Enchiladas
Strawberry Truffle

And this weekend I am going to try this cajun dish! With seafood

Thanks ahead of time moms! Ya’ll are the best
Ok Seth- DAD- Give me a good recipe then!
Sheppards Pie- Yum! We have made that before too I like it with mash taters better then tater tots.
Yeah my dad use to make sheppards pie all the time- pizza crust on the bottom then layers of hamburger meat,mash taters,cheese,corn,and gravy! SOO good! I prolly should try it with other veggies as well Bet that would be good!
How do you make Taco Soup!?!? Sounds good!

Proudmom- awww how nice of your mom! We had spaghetti lastnight that MY mom made! haha! Ok I will try it just with shrimp Chris will be so excited about it! thanks again!
proudmom- haha I will try not to! Yay its time to get off work! have a nice night

Tonight we get a treat, my Mom is at my house right now cooking us a homemade spaghetti, yummy can’t wait to eat.

Hey on the recipe I gave you, you don’t have to use the crawfish, you can just do the shrimp which will be just as yummy.

Edit: your so welcome thats why we are all here now don’t burn it haha.

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I am planning to make a scallop pasta with a low-fat white sauce and some sauteed green and red bell peppers mixed in. White sauce by itself doesn’t have much flavor and none of the ingredients in the dish are strongly flavored. So what can I use to season the white sauce with to give it a little more flavor. I am trying to keep the calories low so that lets Parmesan or other cheeses out, but I am more than happy to use spices or herbs. I was thinking of adding Old Bay to the sauce or some Cajun seasoning – what do you think?

2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper

Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper.

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