The Kitchen
Here you are for some great recipes! We going to be cookin' up some jambalaya, some of that gumbo, boudin, red beans & rice, fried catfish, shucks, we may even go for a possum or a coon! Until then, remember nobody down here ever blackened anything and called it fit to eat. If something got burned, it was called a mistake, and it was thrown to the dogs! Don't you burn that food and call it cajun!First off, there are some things no self-respecting cook would be without.
#1 is Tabasco sauce. The real deal from Avery Island.
#2 is good seasoning. I use Tony Chachere's Cajun Seasoning.
#3 is some wine, preferably red, to throw in there.
If you don't got this , go get them now. Go on now!
To The Foyer
Alligator Snapping Turtle
Makin' Up Dat Gumbo!
You Want Some Jambalaya?
World Famous Red Beans & Rice
Oysters, and you don't like 'em raw.....
Duck, Wood Duck, Mallard, it don't matter.....
Da Bes' Gumbo!
Ingredients: 2 pounds crawdad tails (you can subsitute shrimp)
(You can even use chicken, just make sure he's yours!)
1 can of crab meat
1 jar of oysters
2 large white onions, chopped
1 large purple onion, chopped too
3 cloves garlic
2 pounds okra, sliced
3 tomatoes, quartered
6 tablespoons flour
6 tablespoons oil
2 quarts water
2 cups chopped green onions
A handful of fresh spinach, chopped
4 bay leaves
2 tablespoons thyme
1 cup red wine
Several dashes Tabasco
1 tablespoon file
Saute the onions and garlic in 3 tablespoons of oil. Add okra and smother until tender. Add tomatoes. Cook about 15 minutes or so. Make your roux using equal amounts of oil and flour. Add two quarts water to that roux. Stir constantly. Put in the saute mix, along with the green onions, spinach, bay leaves and thyme. Season to taste with Tabasco and Tony Chachere's. Cook on medium for one and a half to two hours. Add crawdad tails, cook a bit more, then throw in the red wine, crab meat and oysters. Cook for around 5 minutes longer.Sprinkle on the file and serve over rice. Feeds 8 - 10.
Easy Oyster Stew:
Ingredients: 1 Dozen large oysters and liquor
2 chopped green onions
1 stalk chopped celery
a touch of parsley
1/2 stick margerine
2 cups whole milk
Seasonings & Red wine
Cook up your liquor with them seasonings and a toss of that wine. Throw in the chopped vegetables. Heat the milk and melt in the margerine, but don't boil it. Combine it all together. Put in your oysters and simmer until the oysters curl around the edges. Serves 2
Duck A La Creole
Ingredients: 2 cups chopped up, cooked duck
2 tablespoons lard
1 tablespoon flour
A bit of ham
Your seasonings and wine
Some minced onion
Some chopped sweet pepper
1/2 cup chopped celery
1 and a half cups consomme'
A clove
Melt the fat, stir in the flour, then the ham. Make a gravy. Throw in your seasonings and wine. Stir for two minutes, then add the consomme', clove and vegetables. Let simmer for one hour. Strain the broth and add the duck meat. Heat it up again and serve over rice. Serves two.
Snapping Turtle Soup
Ingredients: 6 lbs. Turtle meat
3 quarts water
3 bay leaves
1 cup flour
1 cup cooking oil
1 large onion, chopped
2 cloves garlic
3 stalks celery, chopped
Several carrots, chopped
1 can tomato sauce
3 slices lemon
Seasoning and Worcestershire sauce
Red wine
Stove Top Stuffing Mix
Clean and bone your turtle. Boil him up in water with the bay leaves until tender. Take out the turtle, and save the pot liquor. Brown the flour in the oil to make a roux. Add the onion, carrots, garlic and celery. After a few minutes of that, add the tomato sauce, and lemon. season it, and put in a dollop of Worcestershire sauce. Put the roux into the water from the boiled turtle meat and let boil for several minutes. Add the turtle meat after seasoning it and perhaps beating it a bit. Cook slowly until the meat is cooked all the way through. Add some red wine to the mix, and serve in a bowl. Spread some uncooked Stove Top Stuffing mix across the top for a bit of texture. Serve with Tabasco. Feeds 6-8 hungry folks.
Red Beans & Rice
Ingredients: 4 cans Red Beans
16 oz. ground sage sausage
1 can black beans
2 white onions, chopped
1 red bell pepper, chopped
A handful of fresh spinach, chopped
3 stalks celery, chopped
Half cup red wine
Cajun Seasoning
A pot of rice already cooked
Cook up that sage sausage in a skillet, allowing it to crumble into pieces. Don't discard the grease. When browned, add the red and black beans, along with the liquor in the can. You might want to put in an extra can of water. Stir on medium heat for several minutes, then toss in the spinach, bell pepper,onions and celery. Season to taste at this point, then pour in the red wine and stir. Cook for about five or ten more minutes, and serve over rice. Add Tabasco if you like. Serves four.
Boudreaux's Jambalaya
Ingredients: 2 lbs cooked crawdad tails
(Yankees, use shrimp)
1 lb smoked ham, chopped up
2 white onions, chopped
1 red bell pepper, chopped
4 tablespoons butter
2 tomatoes, quartered
1/2 cup tomato paste
4 cloves garlic
2 stalks celery
3 cloves
1/2 teaspoon thyme
A bit of red wine
4 cups cooked rice
Saute those onion in butter for 5 minutes. Add tomatoes and tomato paste. Cook for 5 minutes. Stir constantly. Add seasonings, garlic, and celery. Cook 30 minutes, stirring frequently. Stir in crawdads and ham. Cook for 5 more minutes, then add rice. Season to taste, and add a dash or three of wine. Simmer for another 30 minutes or so, stirring once in a while. Feeds Six
To The Top
[ The Back Porch] [ The Kitchen ] [ The Parlor ]
[ Awards & Rings ] [ Boudreaux Jokes ] [ Those Coons ]
[ The Back Porch Rants] [ The Dogs ] [ The Yacht Club ]
[ The Family ] [ Home ]
