anybody know authentic cajun/creole recipes they would like to share?
1 part chicken, 5 parts hot sauce
Cook’n Cajun Cookbook
Cook‘n Ca’jun Cookbook Ultimate smoked turkey, smoked glazed ham, and sweet spare ribs are just three of the many appetizing recipes that are inside this color, 192-page smoke cookbook. Included are guidelines for using a smoker, helpful cooking tips and cooking time charts for charcoal, gas and
What is creole food? How is different than cajun food?
What is creole food? How is different than cajun food?
I always hear people use the word "creole" and "cajun" as if they are the same thing but I know they are not the same.
Please be specific in your answer and you will get 10 points.
** What are the origins of Creole?
**What are the origins of Cajun?
*****
Creole food has more of a distinctive French influence (French seasonings and French cooking techniques). Of course, the French settled around the St. Lawrence River in Canada many years ago. When the French were warring with the British there, many French Canadians of that era migrated from the St. Lawrence River valley to other parts of the world, including what is now Louisiana in the United States. They brought with them their cooking methods and integrated them with the cooking methods of the people already inhabiting the Louisiana region. The result is Creole cooking. Creole cooking relies very heavily on the use of seafood, including native craw fish. It is indeed similar to Cajun cooking, but with a more distinctive French influence. Both forms of cooking are products of two or more cultures’ cuisines melding or blending to create a new cuisine. Both Creole and Cajun cuisines are common and popular in Louisiana and surrounding areas.
Where can I get crawfish near Akron, Ohio?
I love seafood, Cajun, southern cooking, and I recently saw a movie with a giant plate of crawfish. I hear it’s seasonal, but I’m curious if there’s a restaurant around these parts that I could try crawfish. (Not breaded and fried like Popeye’s) If not, we go to Hilton Head once a year, is there a place there?
Have it shipped-in from either coast. Or, the Gulf of Mexico.
Does anyone have recipes for Gumbo File, or File other than Cajun?
I’ve got about half a bottle I bought to make a meat rub created by Michael Jourdon for his restaurant in Chicago, but lost that recipe. Kind of like a spicy BBQ rub. Any good recipe for anything will do.
Okay, nobody has addressed this totally. I want to use the File I have, but not in Cajun dishes. So, What else is it good for, or to use it as?
FILE CHICKEN GUMBO:
Stock:
1 (3 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, roughly chopped
3 carrots, roughly chopped
2 onions, roughly chopped
2 bay leaves
Bouquet garni
5 quarts water
1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, chopped finely
2 green peppers, chopped finely
3 ribs celery, chopped finely
1 pound andouille or other spicy pork sausage, thinly sliced
2 cups peeled, chopped tomatoes
1 tablespoon double concentrate tomato paste
2 1/2 quarts chicken stock
1 pound fresh or 20 ounces frozen okra, chopped into 1/2-inch pieces
Hot pepper sauce and cayenne pepper
Salt and pepper
1 tablespoon gumbo file powder
Chopped parsley, for garnish
3 pieces scallion, julienned into 2-inch pieces, for garnish
To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.
Soul Food & Cajun…need tasty recipies?
Please provide any and all soul food or cajun recipies. Love flavor, spicy is good too. Thanks.
10pts for best!
*rump roast in a bag
1 (10 lb.) beef roast, tied
5 cloves garlic
5 green onions, chopped
5 hot pickled peppers
4 lb. mushrooms
Salt and pepper
1 T. all-purpose flour
8 large carrots
8 medium size potatoes
1/2 C. chopped parsley
1 C. chopped green onion
1 tsp. celery seed
2 C. dry white wine
1 C. water
1/2 tsp. aromatic bitters
2 T. soy sauce
Ground red pepper (cayenne)
Salt to taste
Cut 5 holes deep in the roast and stuff them with the
garlic, onions and peppers. Clean mushrooms well. Pat
salt and pepper on the roast. Place flour in large turkey-size
oven cooking bag and shake it around in bag. Place roast in bag and arrange mushrooms, carrots and potatoes around it. Add parsley,
green onion and celery seed.
Combine wine, water, bitters, soy sauce, cayenne and salt to
taste and pour into bag. Tie the bag and punch 12 holes at random in top with a two-tined kitchen fork. Roast 1 1/2 hours at 350ºF.
*cajun meatloaf
Ingredients
2 Whole bay leaves
1 tablespoon salt
1 teaspoon ground red pepper( cayenne)
1 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
4 tablespoons unsalted butter
cup finely chopped celery
1/2 cup of celery finely chopped
1/2 cup finely chopped bell pepper
1/4 cup chopped greens onions
12 teaspoon of minced garlic
1 tablespon tabasco sauce
1 tablespoon worecestershire sauce
1/2 cup milk
2 pounds ground beef
1/2 pound of ground pork
2 eggs lighthy beaten
1 cup very fine dry bread crumbs
combine the seasoning mix ingredients in a small bowl and set aside.
melt the butter in 1 quart saucepan over medium heat.
add the onions, celery, bell pepper, green onions, garlic, tabasco, worcestershire and seasoning mix.
saute until mixture starts sticking excessively, about 6 mins, stirring occasionally and scraping the pan bottom well.
stir in the milk and 1/2 cup catsup.
continue cooking for about 2 mins, stirring occasionally.
remove from the heat and allow mixture to cool to room temperature.
place the ground beef and pork in an ungreased 13 x 9 inch baking pan.
add the eggs, the cooked vegetable mixture removing the bay leaves, the bread crumbs.
mix by hand until thoroughly combined in the center of the pan … shape the mixture into a loaf that is about 1 1/2 inches high x 6 inches wide and 12 inches long.
bake uncovered at 350 for 25 minutes, then raise heat to 400 and continue cooking until done, about 35 minutes longer.
serve immediately,
*Chicken and Dumplings
-Broth
2-1/2 To 3 Lbs Whole Chicken
2 – Cups Chicken Broth
1 – Teaspoon Butter
Water
-Dumplings
2 – Cups All Purpose Flour
1/2 – Teaspoon Salt
5 – Tablespoons Butter
1 – Egg
1/2 – Cup Whole Milk
Place the chicken into a large boiling pot. Add chicken broth and water. Make sure the chicken is covered with water. Bring to a boil and reduce heat to simmering. Throughout cooking skim away any foam that forms in your pot. Simmer for 1-1/2 hours until chicken is done and tender. Remove chicken from the broth and allow to cool.
Debone the chicken once it is cool enough to handle. While deboning the chicken discard the undesirable parts (skin, bones, etc). Cut deboned chicken into bite sized pieces.
Now it’s time to prepare your dumplings. Preparing the dumplings is easy. Mix your flour, salt, egg, butter and milk in a stand mixer. If you don’t have a stand mixer, a mixing bowl and hand mixer will do the job. Continue to mix until a ball forms.
Form your dumplings by rolling out the dough to about 1/8 inch on a cutting board. Use a sharp knife or pizza cutter to cut your dough into bite size pieces. If you feel creative try cutting out small circles, squares or diamond patterns.
Bring the chicken broth to a boil. Drop dumplings into boiling broth, ensuring that they submerge. Add all of your dumplings to the broth. You can keep dumplings from sticking together by adding butter and dunk dumplings one final time. Reduce heat to medium-low and cook for 8 to 10 minutes. Add chicken and simmer until chicken is heated….your dumplings are now ready to serve
Or u can try these links
http://www.realcajunrecipes.com/
http://www.soulfoodandsoutherncooking.com/traditional-soul-food-recipes.html
http://soulfoodonline.net/recipes/
http://www.experienceneworleans.com/recipes.html
ENJOY 
Does anyone have a recipe for milk based seafood gumbo?
30 years ago I lived in Houston and there was club there called the Men’s Club. I ate there at lunch every Friday because they served a gumbo made with white sauce instead of the Cajun roux base. I loved it. Does anyone have a clue as to how I can get that or another white sauce based seafood gumbo? I think today the place in Houston called the Men’s Club is a strip joint. It wasn’t when I was there.
Seafood Gumbo
This gumbo uses a very small amount of roux, so that it remains light. You may omit the okra if you like, and thicken the gumbo with filé powder instead — it’ll still be good, but will have a quite different flavor.
Ingredients
1/2 cup oil
1/2 cup flour
2 medium onions, diced
2 green bell peppers, diced
3 ribs celery, finely diced
4-6 cloves garlic, minced
4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo)
1 cup tomato purée (see above)
2 pounds okra, chopped
4 quarts shrimp stock, crab stock or fish stock
1 tablespoon Creole seasoning blend
1 teaspoon dried thyme leaves
2 bay leaves
Salt and freshly ground black pepper to taste
2 pounds medium shrimp, peeled and deveined
2 dozen oysters, freshly shucked, liquor reserved
4 blue crabs, cleaned (optional)
1 pound fresh lump crabmeat, picked over for shells and cartilage
1 tablespoon filé powder (if okra isn’t used)
8 cups cooked long-grain white rice
Method
In a large, heavy pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and tomato purée, if you wish, and cook over medium heat for 10 minutes. (I know I sound like a broken record, but I’m not one of those people who likes tomatoes in my gumbo, but lots of people do. Your mileage may vary.)
Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.
(If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don’t cook the crabmeat, just stir until it is heated through). Taste and correct seasonings.
If you don’t like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 minutes. Then uncover and stir to mix. Be careful if there are leftovers — filé doesn’t reheat all that well, and you must be careful to reheat gently. If the gumbo comes back to a boil after the filé has been added, it will get stringy.
Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of french bread and good beer or white wine.
YIELD: About 10-12 entrée servings or 20-24 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).
Has anyone ever made REAL cajun/ creole food?
Can you give me an awesome recipe for a theme luncheon we have coming up… I need a really good recipe – preferably one that you have tried and liked before…
I am from New Orleans and these are some of the easier creole recipes you can make. Enjoy them.
CHICKEN AND SAUSAGE GUMBO
4 pounds chicken
10 cups chicken broth
1 cup vegetable oil
½ teaspoon thyme
1 cup flour
1 pound smoked sausage, sliced
2 medium onions, chopped
1 pint drained oysters (optional)
1 bell pepper, chopped
2 Tablespoons green onions, chopped
2 ribs celery, chopped
1 Tablespoon parsley, chopped
Season the chicken with garlic salt and red pepper. Set aside. In a large pot, make a dark roux by combining flour and oil, stirring constantly. Add bell pepper, onion and celery to the roux and cook until soft (5-6 minutes). Add chicken broth and chicken pieces. Bring to boil, reduce heat to medium, stir in thyme and cook for 1 hour. Add sausage and cook for another hour until chicken tender. Adjust seasoning if needed. Add green onion and parsley. Stir well. Add oysters if you choose to add them (Actually, I usually don’t!)
CREAM OF CRAWFISH SOUP
1 stick butter
½ cup grated onion
½ cup flour
1 pound crawfish tails
½ bunch green onions
2 cups Half and Half
2 cups whipping cream
2 cups chicken stock
1 teaspoon red pepper
2 teaspoons garlic powder
2 teaspoons onion powder
In a saucepan, melt butter. Stir in onion and sauté for five minutes. Stir in flour. Cook about 2 minutes until mixture thickens. Add hot chicken stock and stir well. Simmer for 5 minutes stirring constantly.
In a food processor, grind crawfish and green onions. Add to soup base. Mix well and simmer for 5 minutes while stirring constantly. Add Half and Half and cream and reduce heat to low. Simmer for 5 minutes. Stir in seasonings and remove pot from heat.
SHRIMP REMOULADE
The Old Roosevelt Hotel’s recipe
2 egg yolks
1 cup Creole mustard
¼ cup vinegar
Juice of 1 lemon
2 cups salad oil
1 bunch minced green onions
½ stalk celery, minced
4 pounds boiled shrimp, peeled, deveined
Blend the egg yolks, mustard, vinegar, lemon juice, salt and pepper. Slowly add oil, beating constantly. Once thickened, add green onions and celery. Mix sauce with shrimp and refrigerate for 4 hours before serving.
BLACK EYED PEAS
Fresh will be out of season, so look for dried or look in your freeezer section and you may find them frozen by Pic’d Sweet.
2 quarts. water (or chicken broth)
1 # hickory bacon, cut in pieces
1 # smoked sausage, chunked
1 smoked ham hock
2 cups diced onions
¾ cup diced celery
¼ teaspoon garlic powder
½ teaspoon thyme
1 Tablespoon sweet basil
4 bay leaves
1 # black eyed peas
3 Tablespoons bacon drippings
Salt and black pepper to taste
6 cups cooked long-grain rice
Rinse the peas well under cold running water and set them aside to drain. In a 5-quart heavy aluminum Dutch oven with a tight-fitting lid bring the two quarts of water or broth to a rapid boil. Drop into the water the bacon, smoked sausage and ham hock.
Bring the water to a slow boil and cook the meats for 15 minutes (covered) until they form a rich flavored stock. Stir in the onions, celery, garlic powder, thyme, sweet basil, and bay leaves, cover and cook over medium heat until the vegetables soften —about 15 minutes.
Stir in the black eyed peas and the bacon drippings well, making sure the mixture is uniformly blended. Bring the peas to a boil, but immediately reduce to a simmer, cover and cook until rich and creamy, stirring so they don’t stick. (dried peas take about two hours on a very low fire).
About 20 minutes before serving, sprinkle in the salt and pepper and season the peas to taste. Remember—you already have salt in the bacon as well as in the smoked sausage, so you may not need to add much more.
“Fresh” blackeyed peas, unlike the dried variety, need to be cooked for only 20 to 30 minutes before they are ready to serve.
Serve over rice
JAMBALAYA
This is a great short cut version of jambalaya that uses canned broths and is one of the easiest recipes you will ever make. It is great for pot luck lunches/dinners because it is not expensive to make and serves a lot of people. Just don’t tell my grandma I am taking short cuts!
1 pound sausage
2 pounds peeled shrimp or 3-4 cooked, chopped chicken
1 can Campbell’s beef bouillon
1 can Campbell’s french onion soup
8 ounces tomato sauce
1 stick butter
1 ¼ cups chopped bell pepper
¼ cup chopped green onion
¼ cup chopped parsley
1 pound (orange box) Uncle Ben’s
season to taste
Mix cubed chicken and sliced sausage and all other ingredients in baking pan, bake covered 350 for 1 hour and 15 min. Stir every 15-20 min.
SHRIMP CREOLE
2 pounds peeled/deveined shrimp
2 Tablespoons cooking oil
1 large onion (finely chopped)
1 clove of garlic (chopped)
2 Tablespoons chopped green pepper
1 Tablespoon flour
8 ounces tomato sauce
12- 16 ounces of water
2 Tablespoons chopped parsley
thyme
salt and pepper
Heat oil over medium heat. Add onions and cook until soft. Add garlic and green pepper, sauté two minutes. Stir in flour until well blended. Stir in tomato sauce. Simmer for five minutes. Stir in water, thyme, salt, pepper, parsley and shrimp. Simmer covered for 30 minutes. Serve over rice.
And if you want an authentic creole dessert:
Pralines
2 1/4 c sugar
1 c whole milk
3/4 can evap milk
1 heaping c pecans
1 tea vanilla
2 Table butter
Cook sugar, milk, evaporated milk and butter, stirring constantly, over medium heat to soft ball stage. Add vanilla. Slowly add pecans stirring constantly. Cool 15 minutes. Pour 2" apart on waxed paper and cool.
or
Buttered Pecan Pie
¼ cup unsalted butter
½ cup light corn syrup
¾ cup heavy cream
1 teaspoon vanilla
1 cup light brown sugar, firmly packed
3 eggs
¼ teaspoon salt
1 ½ cups toasted pecans
9” pie shell
Preheat oven to 375. In a medium saucepan, heat butter over low heat until it turns golden-amber; do not burn. Immediately pour in cream to stop cooking and pour mixture into a mixing bowl. Blend in brown sugar, salt, corn syrup and vanilla. Beat in eggs by hand until well blended. Stir in pecans.
Pour into shell (crimp edges as high as possible) and cover edges with foil. Bake 30 minutes. Remove foil and bake an additional 15 to 20 minutes or until filling is set and pastry golden. Cool at least 2 hours before serving.
To toast pecans: spread pecans on cookie sheet and bake in 375 degree oven for 5-10 minutes, stirring every 2 minutes.