|
A Cajun Cooks
I thought I'd start a new thread to add all of the things I cook that doesn't fit in the "cheap eatin" thread and also keep all the recipes/dishes in one place.
Everyone is welcome to share your dishes to this thread. It doesn't have to be a Cajun, I'll eat almost anything once!!! I cooked this last night and it came out great, it's easy to cook and everything is available almost anywhere. "Shrimp, sausage & chicken Creole" [url=https://ibb.co/jOTLUT][img]https://image.ibb.co/hxs3io/100_2575.jpg[/img][/url] Ingredients: 1/2 lb chicken diced 1 lb deveined shrimps 2 links good smoked sausage, I used my homemade sausage that's more like andouille 1 chopped onion 1/2 cup each of celery and bell pepper 2 cloves garlic minced 1 can diced tomatoes 1 can tomato sauce 1/2 stick of butter [url=https://ibb.co/ma5dG8][img]https://image.ibb.co/m6wUOo/100_2573.jpg[/img][/url] Seasonings: 1/4 tsp cayenne 1 tsp Old Bay seasoning 1 tsp Cavenders seasoning=it's Greek seasoning, Italian seasoning blend will work 1 tsp of your favorite Cajun seasoning 1 tbs dried parsley [url=https://ibb.co/nog79T][img]https://image.ibb.co/bspG3o/100_2574.jpg[/img][/url] Directions: Melt butter on medium heat then saute the onions, bells and celery for 5 minutes till soft, add the garlic and cook an additional 5 minutes, stir so nothing burns Turn up heat to medium high add the diced tomatoes and juice, cook for 5 minutes. I add 1 tsp of suger and a 1/4 tsp of baking soda to reduce the acid in the tomatoes=your choice. Add all the seasonings and cook for 5 minutes stirring to blend all those flavors, the house should smell awesome at this time Add the tomato sauce, sausage, chicken and let cook for 15 minutes. Taste the sauce and adjust seasoning to what you like. Add shrimp and simmer for 5-8 minutes Serve over rice and enjoy! |
Looks Great- Almost a deconstructed paella
Old Chef |
That is a very nice presentation Rajun! Thanks for your efforts.
|
I read the one ingredient as "cadavers" not cavenders... oyvey!
|
Rajun - I've got about 3 lbs of crawfish tails (leftover from a boil), and I saved a gallon bag of the shells to make a stock. Do you have an Étouffée recipe or any other recommendations for whipping them into something?
|
The Creole looks great, and seems like I could easily sub the crawfish in for the shrimp. Thanks for sharing the recipe.
|
[QUOTE=Old chef;709532]Looks Great- Almost a deconstructed paella
Old Chef[/QUOTE] I never thought of it that way but I think you're right to an extent. We cook jambalaya and it's basically the same method as paella. I should've caught that earlier in life, I spent almost a year in Spain and did eat paella but it never clicked. I'm glad you brought that up, now I need to research the jambalaya origins and see where that takes me. |
[QUOTE=TexasTomat0;709613]Rajun - I've got about 3 lbs of crawfish tails (leftover from a boil), and I saved a gallon bag of the shells to make a stock. Do you have an Étouffée recipe or any other recommendations for whipping them into something?[/QUOTE]
I do have a recipe I typed up for a friend in NY!! It's good for all seafood. Shrimp Etoufee Ingredients • 1 stick butter • 2 medium onions chopped • ½ chopped bell pepper • ½ cup chopped green onions • 1/8th cup parsley minced • 2 stalks celery chopped • 2 cloves garlic minced • 2 tablespoons of flour • 1 -14 ounce can diced tomatoes • 1 8 ounce can of tomato sauce • 1 can chicken broth(or water), Seafood stock would be better • Season to taste with Cajun seasoning(about 2 tablespoons) or use salt, cayenne, black pepper and Greek or Italian seasoning • 1 teaspoon of Old Bay seasoning, this makes a big difference in the flavor. It's basically crab boil without salt and it gives the dish a good background flavor • 1-2 pounds shrimp peeled and deveined Directions Sauté' onions, bell pepper, garlic, and celery in butter until soft. Add the minced tomatoes and cook to get the water out, add all the seasonings one at a time and stir them in the mixture Sprinkle flour over veggies and stir to coat all vegetables, cook for 5 minutes on medium heat. You’re making a blonde roux at this point and it will thicken the gravy. Add the broth slowly while stirring to make a gravy Add tomato sauce and parsley, then simmer for 20 minutes. Add more stock or water if it’s too thick. If you accidently add too much stock it’s easy to just cook it down till you get the consistency you want, it should be thick enough to coat the back of a spoon. Add shrimp and green onions then simmer until shrimp is cooked about 10 minutes. Serve over rice with garlic bread, ENJOY!! You can use this same recipe for crawfish and fish, it’s also good if you add some diced hot peppers. Be careful not to stir the gravy too much if you use fish, it might break into pieces. |
[QUOTE=Rajun Gardener;709651]I do have a recipe I typed up for a friend in NY!! It's good for all seafood.
Shrimp Etoufee Ingredients • 1 stick butter • 2 medium onions chopped • ½ chopped bell pepper • ½ cup chopped green onions • 1/8th cup parsley minced • 2 stalks celery chopped • 2 cloves garlic minced • 2 tablespoons of flour • 1 -14 ounce can diced tomatoes • 1 8 ounce can of tomato sauce • 1 can chicken broth(or water), Seafood stock would be better • Season to taste with Cajun seasoning(about 2 tablespoons) or use salt, cayenne, black pepper and Greek or Italian seasoning • 1 teaspoon of Old Bay seasoning, this makes a big difference in the flavor. It's basically crab boil without salt and it gives the dish a good background flavor • 1-2 pounds shrimp peeled and deveined Directions Sauté' onions, bell pepper, garlic, and celery in butter until soft. Add the minced tomatoes and cook to get the water out, add all the seasonings one at a time and stir them in the mixture Sprinkle flour over veggies and stir to coat all vegetables, cook for 5 minutes on medium heat. You’re making a blonde roux at this point and it will thicken the gravy. Add the broth slowly while stirring to make a gravy Add tomato sauce and parsley, then simmer for 20 minutes. Add more stock or water if it’s too thick. If you accidently add too much stock it’s easy to just cook it down till you get the consistency you want, it should be thick enough to coat the back of a spoon. Add shrimp and green onions then simmer until shrimp is cooked about 10 minutes. Serve over rice with garlic bread, ENJOY!! You can use this same recipe for crawfish and fish, it’s also good if you add some diced hot peppers. Be careful not to stir the gravy too much if you use fish, it might break into pieces.[/QUOTE] That sounds good. |
[QUOTE=Rajun Gardener;709651]I do have a recipe I typed up for a friend in NY!! It's good for all seafood.
Shrimp Etoufee Ingredients • 1 stick butter • 2 medium onions chopped • ½ chopped bell pepper • ½ cup chopped green onions • 1/8th cup parsley minced • 2 stalks celery chopped • 2 cloves garlic minced • 2 tablespoons of flour • 1 -14 ounce can diced tomatoes • 1 8 ounce can of tomato sauce • 1 can chicken broth(or water), Seafood stock would be better • Season to taste with Cajun seasoning(about 2 tablespoons) or use salt, cayenne, black pepper and Greek or Italian seasoning • 1 teaspoon of Old Bay seasoning, this makes a big difference in the flavor. It's basically crab boil without salt and it gives the dish a good background flavor • 1-2 pounds shrimp peeled and deveined Directions Sauté' onions, bell pepper, garlic, and celery in butter until soft. Add the minced tomatoes and cook to get the water out, add all the seasonings one at a time and stir them in the mixture Sprinkle flour over veggies and stir to coat all vegetables, cook for 5 minutes on medium heat. You’re making a blonde roux at this point and it will thicken the gravy. Add the broth slowly while stirring to make a gravy Add tomato sauce and parsley, then simmer for 20 minutes. Add more stock or water if it’s too thick. If you accidently add too much stock it’s easy to just cook it down till you get the consistency you want, it should be thick enough to coat the back of a spoon. Add shrimp and green onions then simmer until shrimp is cooked about 10 minutes. Serve over rice with garlic bread, ENJOY!! You can use this same recipe for crawfish and fish, it’s also good if you add some diced hot peppers. Be careful not to stir the gravy too much if you use fish, it might break into pieces.[/QUOTE] Awesome - thanks for taking the time to share. I'm hopeful to give it a go on Sunday. |
I smoked some spares, Big Cow Spares!
I didn't add wood but used Royal Oak Classic Premium charcoal and I'm happy with the smoke flavor. [U]You can see wood chips in the briquets[/U], it burned good and the smoke isn't over powering. [url=https://ibb.co/dK7dke][img]https://image.ibb.co/jE3vWK/Royal_Oak18.jpg[/img][/url] I found these in the discount cooler, I had to rescue them before some Yahoo tried to make a gravy. [url=https://ibb.co/hdmzrK][img]https://image.ibb.co/mkgoke/100_2585.jpg[/img][/url] Even the dog would love them for $7.50 if I messed them up [url=https://ibb.co/hjwM5e][img]https://image.ibb.co/crjkWK/100_2586.jpg[/img][/url] I used Worcestershire for a binder and seasoned with salt, black pepper and garlic, set them in the drum smoker, After 3 hours I wrapped in foil using "Better than Bouillon" as a broth and cooked for another 3 hours. [url=https://ibb.co/ckd15e][img]https://image.ibb.co/fTPxdz/100_2590.jpg[/img][/url] I pulled these at 210°F then wrapped the foil wrapped ribs in a bath towel for 30 minutes sitting on the counter. [url=https://ibb.co/nRvsBK][img]https://image.ibb.co/mmbM5e/100_2591.jpg[/img][/url] The Payoff!! It's a long cook but the drum smoker makes it easy and the result is amazing. I would bet less than 1% of Americans have ever tasted beef this good because of the time it takes. [url=https://ibb.co/e8O15e][img]https://image.ibb.co/b3CuQe/100_2593.jpg[/img][/url] I did have to have another rib but I ate a balanced meal. [url=https://ibb.co/gysTke][img]https://image.ibb.co/kCVEQe/100_2592.jpg[/img][/url] This can be cooked in the oven so everyone should try this at least once. |
Great to see you sharing your recipes, Rob!! :D I'll have to keep an eye out for some of those ingredients. Everything looks awesome as usual... :love:
|
I wish I could get beef ribs on sale like that here.:cry:
Worth |
That looks awesome, Rajun!
|
Those look amazing!!!
|
Very nice Rajun, smoke cooking is the bomb. I'm so glad I finally got in the game.
Beef ribs are the best, last I bought some here (short ribs) they were ~$8/lb (sorry, $7.99 to be exact.) Insane. Regardless of the cut, they're all good. My wife doesn't care for pork (I do) but when I cook beef ribs -watch out. I love cajun creole cooking, learned it on my own with help from Paul Prudhomme's cookbook. Gumbos and etouffees and other goodies. I'll be following your thread, and hope I can contribute. Thank you. |
[url]https://www.google.com/search?q=justin+wilson+chef&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari[/url]
When I saw your post this man came to mind.watched him all the time.Justin Wilson a bonifide Cajun. |
[QUOTE=kurt;710740][URL]https://www.google.com/search?q=justin+wilson+chef&ie=UTF-8&oe=UTF-8&hl=en-us&client=safari[/URL]
When I saw your post this man came to mind.watched him all the time.Justin Wilson a bonifide Cajun.[/QUOTE] Actually Justin Wilson is a Yankee, he was born north of I-10.:lol: Worth |
That's true Worth and another thing is it was Mississippi PBS that produced his shows.
Kurt, my next post is something I'm sure he cooked at least once on the show. |
What's up Doc?
I had some farm raised rabbits in the freezer and it was time to cook them, defrosted and chopped them up'
[url=https://ibb.co/numG8z][img]https://image.ibb.co/dmwuve/100_2594.jpg[/img][/url] [url=https://ibb.co/hQF9Tz][img]https://image.ibb.co/kj8UTz/100_2597.jpg[/img][/url] I forgot to get a pic of the price, that's crazy for rabbit. [url=https://ibb.co/h7upve][img]https://image.ibb.co/kxe01K/100_2601.jpg[/img][/url] After that butcher work I soaked them in a salty brine for 15 minutes then rinsed and seasoned to marinate over night. [url=https://ibb.co/ctYtMK][img]https://image.ibb.co/fzj01K/100_2598.jpg[/img][/url] I pan fried the meat to a good color with EVOO to build a fond in the pan. [url=https://ibb.co/bNzNFe][img]https://image.ibb.co/nJrDMK/100_2602.jpg[/img][/url] [url=https://ibb.co/nKTSgK][img]https://image.ibb.co/hZzpve/100_2603.jpg[/img][/url] I added the onions, bell peppers and celery to deglaze the pan [url=https://ibb.co/ieOtMK][img]https://image.ibb.co/kqYGae/100_2605.jpg[/img][/url] Then added 1/2 tsp of each for flavor and to darken the gravy a little [url=https://ibb.co/eONV3z][img]https://image.ibb.co/nE3EVe/100_2608.jpg[/img][/url] [url=https://ibb.co/e2xbae][img]https://image.ibb.co/eeohFe/100_2609.jpg[/img][/url] Chicken back in with parsley and added enough water to almost cover the meat [url=https://ibb.co/hAHW8z][img]https://image.ibb.co/nfMDMK/100_2610.jpg[/img][/url] I cooked it 12 minutes under pressure which was too long, the meat is falling off the bones [url=https://ibb.co/dCsyoz][img]https://image.ibb.co/hovwae/100_2611.jpg[/img][/url] [url=https://ibb.co/ev4YMK][img]https://image.ibb.co/fgNL1K/100_2612.jpg[/img][/url] While that was cooking I made cornbread in a black iron skillet warmed in the oven before coating it with bacon fat, it makes a perfect crust and has great flavor [url=https://ibb.co/iEQjTz][img]https://image.ibb.co/fHxbae/100_2618.jpg[/img][/url] [url=https://ibb.co/ghU01K][img]https://image.ibb.co/dPbf1K/100_2620.jpg[/img][/url] I warmed a can of creamy Great Northern beans and the meat is done [url=https://ibb.co/m15jTz][img]https://image.ibb.co/hAbr8z/100_2619.jpg[/img][/url] Served with a splash of Sriracha. [url=https://ibb.co/hLYGae][img]https://image.ibb.co/keSbae/100_2624.jpg[/img][/url] |
That looks so good!! I used to raise meat rabbits when I lived in So Cal. I loved to marinate them overnight"El Pollo Loco" style, which is basically a citrus cumin marinade. Cooked on the grill carefully so as to not overcook. Can't remember the temp I pulled them - 145? Rabbit can take a lot of seasonings since it is so mild.
|
Rabbit can be very good. One of my favorites was always smothered rabbit and dumplings. Mom would drdge the rabbit in seasoned flour and brown it, the do just as you do for chicken and dumplings. Yum.
|
Fried rabbit with mashed potatoes and gravy with bacon simmered green beans.
I like wild rabbit the best but tame will do if not over cooked. Rajun I see you have the ebay pressure fryer/cooker going. :yes: Worth |
Farm rabbit and wild are completely different for us. A good wild rabbit is what my Mom would call "browsy". They literally taste of the thing they browsed on - in case of browsy rabbit aka snowshoe hare, that's conifers I would guess. :roll: This is why when I see hares in my garden browsing the oregano I call them "self seasoning" :lol: but still only dreaming of how they would taste. :bummer:
Rajun, your dish looks excellent! :) I do like farmed rabbit, as a mild meat that seasons well, I remember it from living in Spain although we never see it here. |
[QUOTE=bower;710831]Farm rabbit and wild are completely different for us. A good wild rabbit is what my Mom would call "browsy". They literally taste of the thing they browsed on - in case of browsy rabbit aka snowshoe hare, that's conifers I would guess. :roll: This is why when I see hares in my garden browsing the oregano I call them "self seasoning" :lol: but still only dreaming of how they would taste. :bummer:
Rajun, your dish looks excellent! :) I do like farmed rabbit, as a mild meat that seasons well, I remember it from living in Spain although we never see it here.[/QUOTE] West Texas wild rabbits (cotton tails) rule, no cedars or conifers to speak of. The jack rabbits are hares and make killer jack chili.:yes: We used to cook it in big cast iron kettles on the wood fire outside while drinking beer and swapping lies.:lol: Worth |
[QUOTE=Worth1;710834]
We used to cook it in big cast iron kettles on the wood fire outside while drinking beer and swapping lies.:lol: Worth[/QUOTE] Hey, I can do that.8-) |
Remember?You are what you eat,are you?Cajun is the tribe of French,escaping their lands troubles long ago,settled in the past La purchase thingy.Best hunters down there,y’all lone star boys ain’t got nutin on them,all hat no oil I say.Just funnin.
|
[QUOTE=taboule;710843]Hey, I can do that.8-)[/QUOTE]
For the life of me tonight I cant remember that old coots name we used to do this at his house all the time. I remember one time he was really drunk I took him home and he tried to kiss me on the lips.:)) He even put his arm around me on the couch. JB I am a man. I dont care kiss me and hold me. I'm outta here see ya tomorrow.:lol: Oh I remember it was JB Blackwood. Worth |
Funny story Worth.
Sounds like he was more than drunk, totally roasted, well-done. |
I've been wanting tacos since I watched a video Mark Wiens posted about taquitos. I'll leave a link at the bottom. The soup is Birria and I had to try it. So I watched a few vids, checked some recipes and decided to do my own thing using a few methods from some recipes I liked.
I dug through the freezer and found some leftover mole I made and pork chunks I needed to cook so I went shopping for the other ingredients. I'm making regular tacos too for the fam in case they don't like the Birria. [url=https://ibb.co/mwERbe][img]https://image.ibb.co/gJTmbe/100_2752.jpg[/img][/url] [url=https://ibb.co/gAyV2K][img]https://image.ibb.co/kHtKwe/100_2757.jpg[/img][/url] Starting on the marinade [url=https://ibb.co/e2yxhK][img]https://image.ibb.co/c6DV2K/100_2759.jpg[/img][/url] [url=https://ibb.co/hsZ3NK][img]https://image.ibb.co/mFvopz/100_2760.jpg[/img][/url] Beautiful mole not to be confused with Austin Powers mole.:)):)):)) [url=https://ibb.co/hd2pge][img]https://image.ibb.co/kUWh1e/Austin_Powers_mole_gif.gif[/img][/url] I saved some mole to add later [url=https://ibb.co/cpPEUz][img]https://image.ibb.co/j1VA2K/100_2762.jpg[/img][/url] Next was the salsa verde, I roasted the tomatillos, garlic, hatch peppers and onions [url=https://ibb.co/c7GgSK][img]https://image.ibb.co/joVmuz/100_2763.jpg[/img][/url] [url=https://ibb.co/eqjJ7K][img]https://image.ibb.co/kOFQnK/100_2764.jpg[/img][/url] I cleaned out the pepper seeds and then it was all the kids in the pool with salt, black pepper, about 5 sprigs of cilantro stems and all, 1/2 cup of water and some chicken bouillon powder for a little flavor. [url=https://ibb.co/eG30Me][img]https://image.ibb.co/drAQnK/100_2765.jpg[/img][/url] I simmered it for 15 minutes to thicken it up a little. The Hatch peppers go fantastic in this sauce!!!! Very flavorful!! [url=https://ibb.co/gEGbuz][img]https://image.ibb.co/kDSS1e/100_2766.jpg[/img][/url] I finished off the toppings, this is a killer Pico with roasted Hatch peppers. [url=https://ibb.co/hBcEge][img]https://image.ibb.co/k0NQnK/100_2767.jpg[/img][/url] I made pickled onions too, I'm sure everyone knows the normal taco toppings from this pic. [url=https://ibb.co/c4Jbuz][img]https://image.ibb.co/j9fZge/100_2769.jpg[/img][/url] Street sized tacos and tostados were the snack while I took a break before starting on the main meal I wanted to eat. [url=https://ibb.co/fQ8WSK][img]https://image.ibb.co/dEy9Ez/100_2771.jpg[/img][/url] [url=https://ibb.co/i0E5nK][img]https://image.ibb.co/nsiy7K/100_2772.jpg[/img][/url] [url=https://ibb.co/n8vBSK][img]https://image.ibb.co/cUDy7K/100_2773.jpg[/img][/url] I skimmed the red oily fat off the soup to coat the corn tortillas to make taquitos stuffed with the soup meat. I cooked 4 then started on the quesadillas but before I was done they ate all my taquitos so I had to make more. [url=https://ibb.co/jU3n1e][img]https://image.ibb.co/fzz5nK/100_2774.jpg[/img][/url] [url=https://ibb.co/iU1wuz][img]https://image.ibb.co/eEO9Ez/100_2779.jpg[/img][/url] The meat marinaded for 3 hours, added to a pot with enough water to cover the meat. I added 3 Bay leaves and some more chicken powder. It cooked for about 5 hours total but it was done in 3, I just kept it simmering and adding more water as it cooked down. This turned out to be the secret, it's like a meat soup with a depth of flavor. [url=https://ibb.co/diBwuz][img]https://image.ibb.co/goN2Zz/100_2775.jpg[/img][/url] [url=https://ibb.co/nbRJ7K][img]https://image.ibb.co/hNoWSK/100_2776.jpg[/img][/url] Finally I sat down to eat like it was a buffet. [url=https://ibb.co/bZtWSK][img]https://image.ibb.co/m5tn1e/100_2780.jpg[/img][/url] The taquito dipped in the soup was like au jus! [url=https://ibb.co/kDBwuz][img]https://image.ibb.co/hGin1e/100_2781.jpg[/img][/url] The quesadillas are perfect to add toppings and drizzle that awesome soup broth over. [url=https://ibb.co/i0Ybuz][img]https://image.ibb.co/cDKGuz/100_2782.jpg[/img][/url] [url=https://ibb.co/jD4S1e][img]https://image.ibb.co/nfgknK/100_2784.jpg[/img][/url] Good to the last bite and I drank that broth like it was the fountain of youth. [url=https://ibb.co/mRs2Zz][img]https://image.ibb.co/c3bknK/100_2785.jpg[/img][/url] This is the video that started me wanting tacos and taquitos. [url]https://youtu.be/FT7mNxMMoi0?t=85[/url] Salsa Verde recipe [url]https://www.youtube.com/watch?v=XHERKypDy-A[/url] and this is what I followed for the Birria recipe. I didn't add the mole I saved at the end, after I tasted it I didn't think it could get any better. The flavor is absolutely awesome, nothing like you would think looking at the red/mole broth. I also didn't add the thyme and allspice. I made this with pork and didn't want those flavors involved and I was right, this is an awesome soup for a cold day. Soul Soothing!!!! [url]https://youtu.be/FT7mNxMMoi0?t=85[/url] |
| All times are GMT -4. The time now is 12:18 PM. |
★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★