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Gumbo, Etouffee,
Etc
Chicken Gumbo – 1 fryer, 1 chopped onion, ½ sliced bell pepper, 1
stalk of celery, 2 T shortening, 3 T sausage drippings, 2 T flour, 3 qt
water, Creole Seasoning, 1 lb sausage, 1 bay leaf, 1 dozen eggs
Directions: Boil chicken in 3 qt
water until done, save the water, cut sausage in ¼ slices and cook in a
skillet on medium heat, remove sausage and save the drippings, make a
roux in heavy skillet with shortening, sausage drippings, flour, onion,
bell pepper, celery, brown roux. Pull chicken from boiled chicken and
add back to the chicken stock along with the bay leaf, add sausage to
chicken stock, add roux to chicken stock. About 30 minutes before
serving crack each egg and drop in the Gumbo. Add
Creole Seasoning to
taste and simmer for 1½ hours. Best served on the second day.
Seafood Gumbo – 3 qt water, 1 chopped onion, ½ sliced bell
pepper, 1 stalk of celery, 3 chopped cloves of garlic, 3 T oil, 3 T
flour, 1½ tsp Creole Seasoning, ½ pt Oysters, 1 lb Shrimp, 1 tsp Filé, 1
can of crabmeat (Fresh Crabmeat is better), 1 bay leaf
Directions: Sautee onion, bell
pepper, celery, garlic and Creole Seasoning in skillet over medium heat
until the onions are clear, add oil and flour and stir until roux turns
dark. Heat water in pot and add roux, add bay leaf, add shrimp and cook
for 15 minutes, then add oysters and crabmeat and cook for 5 minutes,
then add Filé.
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Shrimp Gumbo – 3 qt water, 1 chopped onion, ½ sliced bell
pepper, 1 stalk of celery, 3 chopped cloves of garlic, 3 T oil, 3 T
flour, 1½ tsp Creole Seasoning, 2 lb Shrimp, 1 tsp Filé, 1 bay leaf
Directions: Sautee onion, bell
pepper, celery, garlic and Creole Seasoning in skillet over medium heat
until the onions are clear, add oil and flour and stir until roux turns
dark. Heat water in pot and add roux, Add shrimp and cook for 15
minutes, then add Filé.
Fried Turkey Gumbo – 1 Fried Turkey, 1 chopped onion, ½
sliced bell pepper, 1 stalk of celery, 2 T shortening, 3 T sausage
drippings, 2 T flour, 3 qt water,
Creole Seasoning, 1 lb sausage, 1 bay
leaf, 16 oz Chicken Stock
Directions: Remove Turkey meat
from the bones, cut sausage in ¼ slices and cook in a skillet on medium
heat, remove sausage and save the drippings, make a roux in heavy
skillet with shortening, sausage drippings, flour, onion, bell pepper,
celery, brown roux. Add turkey meat to the chicken stock along with the
bay leaf and the 3 qts of water, add sausage, add roux. Add
Creole Seasoning to taste and simmer for 1½ hours. Best served on the second
day.
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Crawfish Etouffee – ¼ lb butter, 2 large chopped onions, 2
chopped celery stalks, 2 minced cloves of garlic, 1 chopped medium bell
pepper, Creole Seasoning, Hot Sauce, 2 lb Louisiana Crawfish Tails, 4 T
flour, 2 cups water, 16 oz chicken stock
Directions: Melt butter in heavy
skillet, sauté veggies in butter until onions are clear, add cleaned
crawfish tails, add flour, continue cooking for 3 minutes, add water,
chicken stock, greens and simmer for 10 minutes.
Creole Seasoning to
taste, Serve over rice.
Shrimp Etouffee – 4 lb peeled shrimp, 2 cups chopped green
onions, 3 minced cloves of garlic, 1 cup chopped celery, ½ cup sliced
mushrooms, 3 T flour, 3 T paprika, 3 sticks of butter,
Creole Seasoning
Directions: Melt butter in large
heavy pot, add veggies, cook over low heat until onions are clear, stir
in flour, add shrimp and cook 10 – 15 minutes, add water and mushrooms,
cook 30 minutes, Creole Seasoning to taste, Serve over rice.
Creole Chicken – 1 2 lb fryer, 1 cup water, 1 grated small
onion, 1 clove minced garlic, 1 tsp curry powder, 1 tsp paprika, 1 tsp
parsley flakes, 1 stick of butter,
Creole Seasoning
Directions: Cut chicken into 8
parts, lay parts in flat baking dish, add water, cover the chicken with
all seasonings except Creole Seasoning, melt butter and pour over
chicken, bake uncovered for 1.5 hours at 325°.
Creole Seasoning to
taste, serve over rice.
Shrimp Creole – 2 lbs peeled cleaned Shrimp, ½ cup chopped
green onions, ½ cup chopped bell pepper, 2 chopped celery stalk, 3
minced cloves of garlic, 8 oz tomato paste, 16 oz can of tomato sauce, 1
qt of water, 1 stick of butter, Creole Seasoning, 1 T crab boil
concentrate
Directions: Sauté veggies in
butter over low heat, add tomato paste and tomato sauce, 1 qt of water,
crab boil concentrate, add shrimp and cook until done.
Creole Seasoning
to taste, serve over rice.
Crawfish Creole – 2 lbs peeled cleaned Louisiana Crawfish,
½ cup chopped green onions, ½ cup chopped bell pepper, 2 chopped celery
stalk, 3 minced cloves of garlic, 8 oz tomato paste, 16 oz can of tomato
sauce, 1 qt of water, 1 stick of butter,
Creole Seasoning, 1 T crab boil
concentrate
Directions: Sauté veggies in
butter over low heat, add tomato paste and tomato sauce, 1 qt of water,
crab boil concentrate, add shrimp and cook until done.
Creole Seasoning
to taste, serve over rice.
Old Fashion Jambalaya – 1½ lbs cubed beef, 3 T Bacon
Drippings, Creole Seasoning, 2 T Flour, 2 chopped medium onions, 1 cup
chopped green onions, 2 T chopped parsley, 2 minced cloves of garlic, 2
cups rice, 2 ½ cups of water, ¾ tsp red pepper
Directions: Brown meat in bacon
drippings, remove and add flour to make roux, add onions, parsley,
garlic, cook until veggies are soft, add water and rice, sprinkle
Creole Seasoning, add browned meat and red pepper, bring to a boil then lower
heat to a simmer and cover for 1 hour. Remove lid and let cook until
rice dries a little.
Chicken and Sausage Jambalaya – 1 large fryer, 3 cups of
water, 1 tsp hot sauce, 2 T oil, 2 T flour, 1 lb sliced smoked sausage,
1 large chopped onion, 1 diced green pepper, 3 cups diced peeled tomato,
2 cups uncooked long grain rice, 1 lb. cleaned fresh shrimp, ¼ cup
chopped parsley, 1/3 cup chopped green onions,
Creole Seasoning
Directions: Cut chicken into 8 parts
and rub with Creole Seasoning, Heat oil and brown chicken on all sides,
remove chicken from skillet, add flour to skillet and stir until roux is
light brown, add chicken, sausage, veggies and cook about 10 minutes.
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