cajun cooks only — i have been down loading cajun recipes and cant find much difference between jambalaya?
and gumbo. is this a ethnic thing or am i missing something. in one gumbo recipe it says to put the schrimp shells in with the chicken,schrimp andandouille sausage but never says anything about taking them out and why put them in anyway. and to make the roux would it be ok to use corn starch and water. will be waiting with my yankee bells on
the shells and everything except the kitchen sink(only because we haven’t learned how to tenderize it !!!) are boiled together to make a stock…strain…discarding everthing but the juice(stock) and meat……
corn starch is actually better to thicken a gravy……flour and oil is all it takes for a roux….take a gumbo,add uncooked rice,cook until the juices are almost completely absorbed by the rice….you will now have jambalaya…..kitchen buquet will give it color needed
Cajun Sesame Sticks, NOW Foods – 9 oz.
Enjoy NOW Foods Cajun Sesame Sticks as a tasty nutritional treat. Cajun Sesame Sticks is 100% natural with no synthetic flavors, preservatives, additives or colors. Nutrition Facts: Serving Size 25 Sticks Serving Per Container – 8.5 Amount Per Serving Calories 160…..Calories from fat 90 %Daily
Is this a good way to make shrimp gumbo?
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
Seafood pasta with white sauce – what to flavor the sauce with?
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.
The Magic of Chef Paul – Cooking Fish
Chef Paul gives pointers on cooking fish for the right length of time.
Duration : 0:1:33
Cajun Cooking – The Ackermans – Longmont Colorado – November 11, 2008
Music by The Ackermans, http://www.theackermansbluegrass.com, Produced using ImmersAV Technology, Combines POV Binaural Audio and HD 1080P-30 fps Video, Produced by Robert B. Schulein, RBS Consultants-Schaumburg, Illinois, schulein@ameritech.net, ImmersAV Technology is a trademark of RBS Consultants
Duration : 0:2:39
is there a big demand for new orleans cajun food in colorado springs?
I haven’t been there in a few years, but CO. Springs strikes me as more of a meat and potatoes crowd…
Does anyone know a wonderful Cajun recipe?
I would even appriciate a good mexican recipe as well.
10 pnts. best answer.
Shrimp Creole
(Enchilado de camarones)
Serving Size: 4 – 6
1 1/2 lbs jumbo shrimp (peeled and deveined)
2 T olive oil
2 T butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine
1 1/2 t ground cumin
1/4 t cayenne pepper
2 T tomato paste
1/2 t salt and black pepper
1/2 t sugar
1 T cilantro (minced)
In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat.
Add the onion, and green bell pepper and sauté until the onion becomes translucent. Add the garlic cloves and sauté an additional 2 minutes. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well.
Cover, raise the heat to medium-low and simmer for 5 to 7 minutes.
Add the shrimp; make sure they have been peeled, deveined, and unfrozen.
Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color.
This also serves to allow the shrimp to soak in all the ingredients.
Remove from heat, and serve over white rice.
Sprinkle the cilantro over the shrimp.
If want to add more seasoning:
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
—-
Southwestern Egg Rolls
2 tablespoons vegetable oil
1 skinless, boneless chicken breast half
2 tablespoons minced green onion
2 tablespoons minced red bell pepper
1/3 cup frozen corn kernels
1/4 cup black beans, rinsed and drained
2 tablespoons frozen chopped spinach, thawed and drained
2 tablespoons diced jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/3 teaspoon salt
1 pinch ground cayenne pepper
3/4 cup shredded Monterey Jack cheese
5 (6 inch) flour tortillas
1 quart oil for deep frying
Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
Note:
I have made this recipe before, and it is very good, but I tried frying them frozen like it says, and they burned on the outside and were still frozen inside.
I ended up thawing them in the microwave and then frying them. Good luck!!
When I make these, I just fry up the whole batch, then freeze. To serve again, I just bake on a cookie sheet, 350 for about 15 minutes.. they will come out crunchy again..
Here’s a really good sauce to serve with them:
Dipping Sauce for Southwest Eggrolls
1 ripe avocado
1 bottle ranch dressing
Mash the avocado up very well and mix it with the ranch.
—-
Arroz con pollo (Chicken and Rice)
6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins
In a large pot, brown chicken pieces in oil.
Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic, salt, and pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
Remove chicken from the pot and place in the refrigerator. Add rice, peas, and olives to the pot Cover pot and cook over low heat for about 20 minutes until rice is cooked.
Add chicken and raisins and cook for another 8 minutes.
Anybody else dig Cajun food? What’s your favorite?
My favorite would be boudin, maybe partly because you can get good stuff even at a normal grocery store. And when I get a chance I really go for etoufee or jambalaya.
I made up a big pot of red beans and rice last weekend..had ham hocks..andouille …..and plenty of tony chachere’s…reminded me of home(Lake Charles)..i like my grits and grillades too…..a nice chicken and sausage gumbo…a nice maque choux..and rice dressing…or just munching on some pickled okra…but its hard here in Mo…ordered gumbo in a restaurant and when it got there it had broccoli in it…(for color they said)…almost choked on my sweet tea!!!
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