kick ass creole dishes?

I have the desire to cook some deep South foods. I have a lot of rice and some basic creole spices. Someone throw me a recipe for some jambalaya or gumbo or something tasty.

You can find all that stuff and more on the Gumbo pages… written by a New Orleanian.

http://www.gumbopages.com/food/basics/

2 Comments [Comments are now closed for this post]
Posted by admin - May 27, 2010 at 6:19 pm

Categories: Creole Cooking Tags: AL, all, and, at, ave, bop, CA, Cajun Cooking, Cajun Food, Cajun Recipes, cajun style rub, cook, CREOLE, deep, dish, dishes, En, food, foods, For, Gumbo, in, is, it, jambalaya, LA, more, New, of, On, one, ood, or, Pages, pic, recipe, rice, South, spice, spices, stuff, tasty, the, to, ya

2 Responses to “kick ass creole dishes?”

Angel****1 says:

May 27, 2010 at 11:54 pm

Lousiana seafood gumbo

1/4 cup bacon grease or cooking oil
1/4 cup all-purpose flour
1 onion, chopped
1/4 cup chopped green pepper
1 cup chopped celery
2 cups fresh or canned tomatoes, chopped
4 cups fish stock
2 cups seafood–shrimp, crawfish, crab, and/or catfish
2 cups okra, sliced into rounds
1 cup cooked rice
Directions:
In a large soup pot, heat the bacon grease or oil over medium heat.. Add the flour and cook over medium heat, stirring constantly, until it turns the color of peanut butter. Add the onion, pepper, and celery to the bacon fat and saute until translucent. Add the tomatoes, and stock, and cook until all the vegetables are tender. Stir in the seafood, the okra, and the rice. Cook for 10 minutes, until the fish is just cooked.

To serve, place into bowls and serve with a mound of rice in the middle of the bowl.

OR

Chicken and sausage gumbo

Chicken and sausage gumbo is a classic Cajun dish that has a long history in New Orleans and south Louisiana cuisine. It’s a delicious combination of chicken and andouille sausage, celery, onions and peppers.

3/4 cup all-purpose flour
14 ounces of smoked sausage — slice 1/4″ thick
1 pound chicken breast halves
1/2 cup green pepper, chopped
1/2 cup celery, chopped
1 cup onion, chopped
2 quarts hot water
3 cloves minced garlic
2 bay leaves
2 teaspoons Cajun seasoning
1/2 teaspoon thyme
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/2 cup green onion, chopped
4 cups cooked rice
1/4 cup chicken broth
1 teaspoon olive oil
Place flour in a pan and bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min. Brown chicken in oil. Add broth and sauteed vegetables. Sprinkle in flour. Stir in water slowly. Add garlic and remaining ingredients except rice. Simmer 1 hour. Serve over rice.
References :
Dave C says:

May 28, 2010 at 12:16 am

You can find all that stuff and more on the Gumbo pages… written by a New Orleanian.

http://www.gumbopages.com/food/basics/
References :